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Saffron risotto primavera

Yield: 4 Servings

Ingredients:

• 1/2 c sliced fresh mushrooms
• 1/2 c diced red bell peppers
• 1/2 c sliced zucchini
• 2 ts olive oil -- divided
• 1/2 c chopped onions
• 1/2 c uncooked rice
• 1 pn saffron
• 1/4 c dry white wine
• 1 c fat-free chicken broth
• 2 TB grated Parmesan cheese
• 2 ts snipped fresh parsley
• 1/8 ts white pepper -- ground

Instructions:

Cook mushrooms zucchini and red pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions in remaining 1 teaspoon oil in same skillet until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed. Stir in broth. Cook uncovered stirring frequently until broth is absorbed. Continue stirring and add 2 cups water allowing the first cup to be absorbed before adding the second. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese parsley white pepper and reserved vegetables. Serve immediately. Recipe By : USA Rice Council From: john And Deirdre Fisher[smtp:fis

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