*  Exported from  MasterCook  *

                   SAFFRON RISOTTO PRIMAVERA(C) (LACTO)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Prodigy
                Dec.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Sliced fresh mushrooms
     1/2   c            Diced red bell peppers
     1/2   c            Sliced zucchini
     1/2   c            Chopped onions
     1/2   c            Uncooked rice
   1       pn           Saffron
     1/4   c            Dry white wine
   1       c            [stock]
   2       tb           Grated parmesan cheese
   2       ts           Snipped fresh parsley
     1/8   ts           White pepper -- ground
     1/8   ts           White pepper -- ground

  A traditional Italian way to cook rice which results
  in a creamy side dish. Best served hot, as this dish
  doesn't wait. Cook mushrooms, zucchini, and red pepper
  until tender crisp in large skillet over medium-high
  heat. Remove vegetables; set aside. Cook onions in
  same skillet until soft. Add rice and saffron; stir 2
  to 3 minutes.  Add wine and stir until absorbed. Stir
  in broth.  Cook, uncovered, stirring frequently, until
  broth is absorbed.  Continue stirring and add 2 cups
  water, allowing the first cup to be absorbed before
  adding the second. Cook until rice is tender and
  mixture has a creamy consistency. It will take
  approximately 25 to 30 minutes. Stir in cheese,
  parsley, white pepper, and reserved vegetables. Serve
  immediately.

  Nutrition (per serving): 135 calories
  Total Fat 1 g (9% of calories)

  Source: USA Rice Council
  
  D/L from Prodigy 12-14-94.
  Recipe collection of Sue Smith. 1.80
 
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