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Receta Vegetable Garden Risotto
by CookEatShare Cookbook

Vegetable Garden Risotto
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  Raciónes: 4

Ingredientes

  • 1/2 c. minced onion
  • 3/4 c. (2 med.) sliced carrots
  • 4 ounce. fresh mushrooms, sliced
  • 2 tbsp. butter
  • 1/3 c. dry white wine
  • 1 c. med. grain rice (or possibly Italian arborio rice)
  • 2 c. chicken broth, divided use
  • 1 c. water
  • 1/3 c. diced green bell pepper
  • 1/4 c. cream or possibly skim lowfat milk
  • 1/4 c. freshly grated Parmesan cheese
  • Salt and pepper to taste

Direcciones

  1. Place onion, carrots, mushrooms and butter in a 2 qt round casserole. Cover and microwave on high 5 min. Remove cover. Add in wine and rice; stir and microwave uncovered on high 2 min.
  2. Add in 1 c. broth; stir and microwave on high 5 min. Blend in remaining broth. Stirring midway through cooking, microwave on high 10 min.
  3. Add in water; stir and microwave on high 5 min. Blend in cream and Parmesan. Season to taste. Makes 6 servings, about 219 calories each.