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Risotto Tutto Giardino

Recipes »  Side Dish  »  Rice

Try this Risotto Tutto Giardino recipe, or contribute your own. "Corn" and "Vegetables" are two of the tags cooks chose for Risotto Tutto Giardino.

Yield: 4 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient:

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Servings          
Original recipe makes 4 Servings
1 1/3 cArborio Rice
1 Zucchini, chunked
6 Spears Asparagus, cut up
1/4 cPeas or Corn
2 tbolive oil
1/2 Red Bell Pepper, cubed
3 Cloves Garlic, chopped
1/4 cParmesean Cheese, grated
2 tbBasil, chopped
Broccoli Florets
5 Shallots, chopped
4 cVegetable broth

Risotto Tutto Giardino Preparation

From: "Wendy Lockman" Date: Sat, 18 May 1996 12:27:25 +0000 Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. The grains will swell, the liquid will become creamy and the rice will be cooking its way to al dente. Continue stirring and adding broth. When rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment. Sir in half the Parmesean, then serve immediately, sprinkled with the remaining Parmesean and the basil. Source: San Francisco Chronicle Posted to Master Cook Recipes List, Digest #90

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Calories Per Serving: 297
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Tags

  1. Vegetables
  2. Corn
  3. Asparagus
  4. Parmes
  5. Basil
  6. Bell pepper
  7. Broccoli
  8. Garlic
  9. Olive oil
  10. Cheese
  11. Parmesean
  12. Pear
  13. Peas
  14. Rice
  15. Shallot

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