Italian Rice With Spring Vegetables Recipe
Ingredients
| Zucchini | 1 Medium, diced | |
| Asparagus spears | 4 , chopped | |
| Mushrooms | 6 , sliced | |
| Broccoli | 1/2 Cup (16 tbs), chopped | |
| Cauliflower | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Prosciutto slice | 4 , chopped | |
| Risotto rice | 8 Ounce | |
| White wine | 1/2 Cup (16 tbs) | |
| Approx. 3 cups chicken or beef stock | ||
| Tomato | 1 Medium, chopped | |
| Parmesan cheese | 1/2 Cup (16 tbs) | |
Directions
Steam or cook in boiling water just until crisp for 5 minutes.
Set aside.
Heat in large skillet.
Add and saute until golden brown.
Add to pan and stir for 2 minutes.
Add slowly to rice, stirring often, on a medium-low heat until liquid is absorbed, approx 20 minutes.
Add to above rice along with cooked vegetables and stir well.
Add cheese, toss,
Set aside.
Heat in large skillet.
Add and saute until golden brown.
Add to pan and stir for 2 minutes.
Add slowly to rice, stirring often, on a medium-low heat until liquid is absorbed, approx 20 minutes.
Add to above rice along with cooked vegetables and stir well.
Add cheese, toss,
Chef
