Risotto primavera

 
                             RISOTTO PRIMAVERA
 
 Recipe By     : McCALL'S MAGAZINE -- APRIL 1997
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          to 6 cups chicken broth
    3      tablespoons   unsalted butter
    1      tablespoon    olive oil
    1      cup           finely chopped onion
    3                    cloves garlic, chopped
    1 1/4  cups          Arborio rice
      1/2  cup           dry white wine
    1 1/2  teaspoons     grated lemon zest
    1      pound         pencil-thin asparagus, trimmed, cut -- diagonally
 into
                         --1 1/2 inch lengths
    1 1/2  cups          diced red bell pepper
    1 1/2  cups          diced yellow summer squash
      1/4  teaspoon      freshly ground black pepper
    3      tablespoons   chopped parsley
      1/2  cup           freshly grated Parmesan cheese
 
 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. 
 
 
                    - - - - - - - - - - - - - - - - - -