Difference between revisions of "Quick Risotto"
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* ¼ teaspoon ground [[white pepper]] | * ¼ teaspoon ground [[white pepper]] | ||
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# Combine 1½ cups broth and [[rice]] in 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer. | # Combine 1½ cups broth and [[rice]] in 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer. | ||
# Cover and cook for 15 minutes. | # Cover and cook for 15 minutes. | ||
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# Serve immediately. | # Serve immediately. | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category: | + | [[Category:North American cuisine]] |
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[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
[[Category:Risotto Recipes]] | [[Category:Risotto Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
Description
Makes 6 servings
Ingredients
- 2 cups chicken broth, divided
- 1 cup uncooked U.S. arborio or medium-grain rice
- 1 tablespoon butter or margarine
- ½ cup thinly sliced carrots
- ½ cup sliced yellow squash
- ½ cup sliced zucchini
- ¼ cup wine
- ¼ cup Parmesan cheese
- ½ cup heavy cream
- ¼ teaspoon ground white pepper
Procedures
- Combine 1½ cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer.
- Cover and cook for 15 minutes.
- Coat a large skillet with cooking spray; place over medium-high heat until hot.
- Cook vegetables for 2 to 3 minutes, or until tender crisp.
- Add wine and continue to cook for 2 minutes. Set aside and keep warm.
- Add remaining ½ cup broth to hot rice, stir until broth is absorbed over medium-high heat.
- Stir in Parmesan cheese, reserved vegetables, cream and pepper.
- Serve immediately.
