Risotto with Squash and Sweet Peas

Risotto with Squash and Sweet Peas Ingredients

2 ts Olive oil	1 c Peas
8 oz Zucchini; cut lengthwise and	1/2 c Parmesan cheese; gratd
8 oz Yellow squash; cut	1/4 c Parsley; chopped
1 qt Chicken stock	1 tb Lemon juice
1 tb Butter	Salt; to taste
1 c Arborio rice	Black pepper; freshly ground

Instructions for Risotto with Squash and Sweet Peas

Heat the olive oil in a non-stick pan over high heat. Add the zucchini and yellow squash. Saute tossing once in a while until they are speckled brown (2 to 3 minutes). Set aside. Heat the stock. Melt the butter in a heavy large saucepan over moderate heat. Add the rice, stirring until it is well coated. Add 1/2 cup stock. Cook, stirring constantly until the stock is absorbed. Continue adding stock, about one cup at a time, stirring frequently with a wooden spoon. By the time most or all of the broth is added, the rice should be tender but still firm, the mixture creamy. Add the reserved zucchini, squash and peas. Cook until they are heated through. Remove from heat. Stir in the Parmesan, parsley and lemon juice. Add salt and pepper. Serve. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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