Title: Saffron risotto primavera (lacto)
 Categories: Rice, Prodigy, Dec.
      Yield: 4 Servings
 
    1/2 c  Sliced fresh mushrooms
    1/2 c  Diced red bell peppers
    1/2 c  Sliced zucchini
    1/2 c  Chopped onions
    1/2 c  Uncooked rice
      1 pn Saffron
    1/4 c  Dry white wine
      1 c  [stock]
      2 tb Grated parmesan cheese
      2 ts Snipped fresh parsley
    1/8 ts White pepper; ground
    1/8 ts White pepper; ground
 
  A traditional Italian way to cook rice which results in a creamy side
  dish. Best served hot, as this dish doesn't wait. Cook mushrooms,
  zucchini, and red pepper until tender crisp in large skillet over
  medium-high heat. Remove vegetables; set aside. Cook onions 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. Nutrition (per serving): 135 calories Total Fat 1 g (9%
  of calories)