Risotto Tutto Giardino

* Exported from MasterCook *

RISOTTO TUTTO GIARDINO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive Oil
5 Shallots, chopped
3 Cloves Garlic, chopped
1 1/3 c Arborio Rice
4 c Vegetable Broth
Broccoli Florets
1 Zucchini, chunked
1/2 Red Bell Pepper, cubed
1/4 c Peas or Corn
6 Spears Asparagus, cut up
1/4 c Parmesean Cheese, grated
2 tb Basil, chopped

Heat Olive oil in a saute pan over medium-high heat.
Add shallots and garlic and saute until softened, then
stir in rice. Stir in wine and 1 cup of the hot broth.
Cook over meduim-high heat, stirring, until liquid is
almost absorbed, then pour in another cup of stock and
continue cooking and stirring. The grains will swell,
the liquid will become creamy and the rice will be
cooking it's way to al dente. Continue stirring and
adding broth.

When rice is nearly cooked, about 20 minutes, begin
adding vegetables, starting with those that take the
longest to cook, and ending with those that take but a
moment.

Sir in half the Parmesean, then serve immediately,
sprinkled with the remaining Parmesean and the basil.

Source: San Francisco Chronicle



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