Risotto With Fresh Spring Vegetables Recipe
Ingredients
2 cups fresh spring vegetables (combination of zucchini, eggplant, bell peppers, mushrooms, etc.)
1/4 cup butter
8 oz. rice (preferably Italian risotto)
Approx. 3 cups chicken broth
1 cup tomato sauce
Salt and pepper to taste
1/4 cup of Parmesan cheese
Directions
Cut up vegetables and cook for 1 minute in boiling water.
Drain and set aside.
Melt in medium pan.
Add and saute until light brown, approx 5 minutes.
Add slowly to rice and stir often until all the liquid is absorbed, approx 20-25 minutes.
Add drained vegetables.
Add, mix, and serve.
Drain and set aside.
Melt in medium pan.
Add and saute until light brown, approx 5 minutes.
Add slowly to rice and stir often until all the liquid is absorbed, approx 20-25 minutes.
Add drained vegetables.
Add, mix, and serve.
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