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. Recipe by: McCALLS MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest by P&S Gruenwald
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 240 (61%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 68.7mg||21 %|
|Sodium 8.2mg||0 %|
|Potassium 193.2mg||5 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 31.6g|
|Protein 3.5g||5 %|
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Calories per serving: 391
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