Quick Risotto

Yield:
Makes 6 servings

Ingredients:

  1. 2 1/4 cups chicken broth, divided
  2. 1 cup medium grain rice
  3. Vegetable cooking spray
  4. 1/2 cup thinly sliced carrots
  5. 1/2 cup thinly sliced yellow squash
  6. 1/2 cup thinly sliced zucchini
  7. 1/4 cup dry white wine
  8. 1/2 cup grated Parmesan cheese
  9. 1/4 teaspoon ground white pepper
Directions:

Combine 1 3/4 cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.

Coat large skillet with cooking spray and place over medium-high heat until hot. Cook carrots, squash and zucchini 2 to 3 minutes or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm.

Add remaining 1/2 cup broth to hot rice; stir over medium-high heat until broth is absorbed. Stir in cheese, pepper and reserved vegetables. Serve immediately.



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