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Country-style Risottorice 1 lb tomaotoes, chopped 1/2 cup cooked white beans 1 onion 1/2 cup shelled fresh peas 1/2 cup asparagus tips 3/4 cup sliced zucchini 1 3/4 cup rice 5 tablespoon butter 6 tablespoon grated parmesan cheese 1 vegetable oil 1 chicken or beef stock Heat a little oil in a pan, add onion and cook until soft. Add peas, aparagus and zucchini and cook for about 5 minutes. Add a little stock and cook over low heat for 10 minutes. Add tomatoes and beans; season with salt and pepper. Cook for 15 minutes, then add rice. Stir and add more stock, as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.
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