Risotto With Fresh Spring Vegetables Recipe
Risotto With Fresh Spring Vegetables is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. It is an Italian delicacy, served as Side Dish world-wide. It is always prepared with a focus on Rice. Never ever miss out on this great 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.
