Saffron Risotto Primavera

Recipe Ingredients

1/2 cup	118ml	Sliced fresh mushrooms
1/2 cup	73g / 2.6oz	Diced red bell peppers
1/2 cup	118ml	Sliced zucchini
2 teaspoons	10ml	Olive oil - divided
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	80g / 2.8oz	Uncooked rice
1		Saffron
1/4 cup	59ml	Dry white wine
1 cup	237ml	Fat-free chicken broth
2 tablespoons	30ml	Grated parmesan cheese
2 teaspoons	10ml	Snipped fresh parsley
1/8 teaspoon	0.6ml	White pepper - ground

Recipe 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.

Source:
USA Rice Council

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