Thursday, Dec 20 2007

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Italian Risotto

From Free Press Journal

Ingredients

2-1/4 cups chicken broth, divided
1/4 cup cooked chicken, thinly sliced
1 cup uncooked rice
1/2 cup thinly sliced carrots
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 tsp. ground white pepper

Method:

1. Combine the rice and 1-3/4 cups of the broth in a 3-quart saucepan.
2. Bring to a boil and stir.
3. Reduce heat; cover and simmer 15 minutes or until the rice is tender and the liquid is absorbed.
4. Coat a large skillet with cooking spray and place over medium high heat until hot.
5. Saute the carrots, squash, chicken slices, and zucchini 2 to 3 minutes or until tender crisp.
6. Add the wine and cook 2 minutes longer.
7. Set aside and keep warm.
8. Add the remaining 1/2 cup of broth to the hot rice;
9. Stir over medium-high heat until the broth is absorbed.
10. Stir in the cheese, pepper, and reserved vegetables.
11. Serve immediately.

Makes: Serves 6

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