Risotto primavera

Yield: 6 Servings

Ingredients:

1/4 c Carrot -- julienned
4 1/2 c Chicken broth fat free
2 tb Butter -- divided
1 Whole shallot -- finely Chopped
1 Clove garlic -- minced
1 1/4 c Arborio rice
1/4 ts Salt
1/4 ts Pepper
1/4 c Purple onions -- thinly Sliced
1/4 c Zucchini -- thinly sliced
1/4 c Yellow squash -- thinly Sliced
1/4 c Arugula
2 tb Fresh basil -- chopped
2 tb Fresh oregano -- chopped
3 tb Walnuts -- toasted Chopped
1/3 c Blue cheese -- crumbled

Instructions:

***GARNISH*** Fresh oregano COVER: carrot with boiling water and boil 1 minute. Drain rinse with cold water and set aside. COOK: broth in sauce pan over medium heat until thoroughly heated. MELT: 1 tablespoon butter in a large skillet over medium-high heat add chopped shallots and garlic and cook stirring constantly for 2 minutes. ADD: rice and cook 5 minutes or until translucent. Reduce heat to medium. ADD: warm chicken broth 1/2 cup at a time stirring constantly allowing liquid to absorb between additions. Stir in salt and pepper and set aside. MELT: remaining 1 tablespoon butter in a skillet over medium-high heat - add onion and cook until lightly browned. ADD: carrot zucchini and squash - cook stirring constantly about 5 minutes or until tender - about 5 minutes. Add the arugula and cook 1 minute. STIR: vegetable mixture into rice mixture. Stir in the basil and oregano. Sprinkle with chopped walnuts and crumbled blue cheese. Garnish and serve immediately. Recipe By : Luna Notte Restaurant San Antonio Texas From: Adamsfmle@aol.Com Date: Fri 12 Jul 1996 23:38:41 ~0400