Risotto Primavera

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* Exported from MasterCook *

 

Risotto Primavera

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pints vegetable stock

10 strands saffron (10-12)

2 tablespoons olive oil

6 ounces carrots -- diced

2 cloves garlic -- crushed

7 ounces leeks -- halved lengthwise then sliced into half-moons

8 ounces risotto rice, such as arborio

4 1/2 ounces asparagus spears -- chopped into 3/4 inch lengths

4 1/2 ounces green beans -- chopped into 3/4 inch lengths

4 1/2 ounces peas -- defrosted if frozen

4 tablespoons fresh herbs, such as chives, dill,

flat-leaf parsley, and tarragon -- chopped

1 3/4 ounces Parmesan cheese -- grated

salt and black pepper

 

Warm the stock, then add the saffron and leave it to infuse for 10 mins.

Meanwhile, heat the oil in a large frying pan and fry the carrots, garlic, and

leeks over low heat for 10 mins, until they are softened but not coloured.

Bring the stock to simmering point. Meanwhile, add the rice to the vegetables

and stir for 1 min or until the grains are glossy. Keep the stock simmering and

add a ladleful to the rice. Stir continuously until it has been absorbed.

Continue adding the stock, a ladleful at a time, and stirring for 15 mins. Add

the asparagus, beans and peas to the rice and continue stirring and adding stock

for a further 15-20 mins until the rice and vegetables are tender. Remove the

pan from the heat and stir in the herbs and Parmesan, then cover and leave to

rest for 5 mins. Season to taste and serve.

 

Source:

" Reader's Digest - May 2002 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" 2002 by Reader's Digest Magazines Canada Limited "

 

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Per Serving (excluding unknown items): 349 Calories; 15g Fat (37.0% calories

from fat); 15g Protein; 42g Carbohydrate; 8g Dietary Fiber; 12mg Cholesterol;

1878mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 1/2

Fat.

 

NOTES : This wholesome risotto is packed with fresh vegetables.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0