Saffron Risotto Primavera
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Saffron Risotto Primavera
  Saffron    Risotto    Rice    Grains  
Last updated 6/12/2012 1:21:06 AM. Recipe ID 53147. Report a problem with this recipe.
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      Title: Saffron risotto primavera
 Categories: Rice &, Grains
      Yield: 4 Servings
      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
  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

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Recipe ID 53147 (Apr 03, 2005)

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