Risotto tutto giardino

 
                           RISOTTO TUTTO GIARDINO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Kooknet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive Oil
    5                    Shallots, chopped
    3                    Cloves Garlic, chopped
    1 1/3   c            Arborio Rice
    4       c            Vegetable Broth
                         Broccoli Florets
    1                    Zucchini, chunked
      1/2                Red Bell Pepper, cubed
      1/4   c            Peas or Corn
    6                    Spears Asparagus, cut up
      1/4   c            Parmesean Cheese, grated
    2       tb           Basil, chopped
 
   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 it's 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
  
 
 
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