*  Exported from  MasterCook  *

                            RISOTTO PRIMAVERA

Recipe By     : McCALL'S MAGAZINE -- APRIL 1997
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes                      Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          to 6 cups chicken broth
   3      tablespoons   unsalted butter
   1      tablespoon    olive oil
   1      cup           finely chopped onion
   3                    cloves garlic, chopped
   1 1/4  cups          Arborio rice
     1/2  cup           dry white wine
   1 1/2  teaspoons     grated lemon zest
   1      pound         pencil-thin asparagus, trimmed, cut -- diagonally
into
                        --1 1/2 inch lengths
   1 1/2  cups          diced red bell pepper
   1 1/2  cups          diced yellow summer squash
     1/4  teaspoon      freshly ground black pepper
   3      tablespoons   chopped parsley
     1/2  cup           freshly grated Parmesan cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat. 
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender.  Add rice; cook stirring, 3 minutes.  Add wine and zest;
cook stirring,  wine absorbed.  Raise heat to medium-high.  Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain).  Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates.  Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender. 
Remove from heat; stir in remaining butter, the parsley and cheese. 
Serve immediately.  Makes 8 servings. 


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