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QUICK RISOTTO
2 1/4 cups chicken broth, divided use 1 cup uncooked rice Vegetable cooking spray 1/2 cup thinly sliced carrots 1/2 cup thinly sliced yellow squash 1/2 cup thinly sliced zucchini 1/4 cup dry white wine 1/2 cup grated Parmesan cheese 1/4 tsp ground white pepper
Combine 1 3/4 cup broth and rice in a 3 qt 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 min 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.
Makes 6 servings Source: USA Rice Council
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