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Name: Risotto Tutto Giardino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/3 c Arborio Rice; 1 Zucchini, chunked; 6 Spears Asparagus, cut up; 1/4 c Peas or Corn; 2 tb olive oil; 1/2 Red Bell Pepper, cubed; 3 Cloves Garlic, chopped; 1/4 c Parmesean Cheese, grated; 2 tb Basil, chopped; Broccoli Florets; 5 Shallots, chopped; 4 c Vegetable broth

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INGREDIENTS

1 1/3 c Arborio Rice
1 Zucchini, chunked
6 Spears Asparagus, cut up
1/4 c Peas or Corn
2 tb olive oil
1/2 Red Bell Pepper, cubed
3 Cloves Garlic, chopped
1/4 c Parmesean Cheese, grated
2 tb Basil, chopped
Broccoli Florets
5 Shallots, chopped
4 c Vegetable broth

Servings

INSTRUCTIONS

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

NOTES

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Risotto Tutto Giardino

1 1/3 c Arborio Rice
1 Zucchini, chunked
6 Spears Asparagus, cut up
1/4 c Peas or Corn
2 tb olive oil
1/2 Red Bell Pepper, cubed
3 Cloves Garlic, chopped
1/4 c Parmesean Cheese, grated
2 tb Basil, chopped
 Broccoli Florets
5 Shallots, chopped
4 c Vegetable broth

From: "Wendy Lockman" <wlockman@ra1.randomc.com>    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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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 4 Servings

Calories: 297
Calories from Fat: 19 (6%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 941.2mg		32 %
Potassium 65.6mg		2 %
Total Carbohydrate 62.7g		18 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 60.6g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 297

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