Microwave risotto primavera

 
                        Microwave Risotto Primavera
 
 Recipe By     : Key Gourmet CD Rom
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Microwave                        Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter or margarine
    2      tablespoons   olive oil
                         salt and pepper
    1 1/2  cups          arborio rice
    3 1/4  cups          vegetable or chicken broth
      3/4  cup           white wine
    1                    leek -- slice in thin disks
    1                    carrot -- 1/4" dice
    1      cup           asparagus tips -- blanched and cooled
    1      cup           sugar snap peas -- string&stems removed
                          -- blanched and cooled
      3/4  cup           ricotta cheese
    1      cup           spinach -- rinsed, cut in thin
                          -- strips
    2      tablespoons   minced parsley
    1      tablespoon    chives -- minced
 
 Serves 4 as main course, 8 as side dish 
  All heating is done at 100%, uncovered.
 
  Heat butter and oil in casserole, the shallower the better, for 2 minutes. Add
  leeks, salt and pepper.  Heat for 2 minutes.  Stir in rice and broth. Cook for
  13 minutes.  Add wine, stir well, cook for 6 minutes.  Add carrots, cook for 6
  minutes.  Taste for doneness.  If rice is still hard, cook another couple of m
 inutes.  Remove from microwave, add zucchini, asparagus and sugar snaps.  Stir 
 well.  Adjust seasoning.  Let stand 5 minutes, stirring several times.  Beat in
  1/2 cup Ricotta.  Add spinach.  Serv
 e topped with a dollop of Ricotta and sprinkled with chives and parsley.
 
 busted by sooz
 
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