*  Exported from  MasterCook  *

                            Vegetable Risotto

Recipe By     : Cooking Monday To Friday Show #MF6733 
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter and olive oil
     1/2  c             Onion -- finely chopped
     1/2  c             Celery -- finely diced
     1/2  c             Carrot -- finely diced
   1 1/2  c             Short grain or Arborio rice
                        Garlic -- minced
   5      c             Simmering water
   1      c             Frozen petite peas -- thawed
                        Salt
                        Freshly ground black pepper
     1/2  c             Parmesan cheese -- fresh grated
     1/4  c             Fresh basil leaves -- chopped
     1/4  c             Pine nuts -- toasted (optional)

Heat the butter and oil in a heavy wide saucepan. When foaming
subsides add the onion and cook for 5 minutes or until golden brown.
Add half of the celery and carrot and cook for 3 to 4 minutes or
until tender but still crisp. Add the rice and cook, stirring
continuously, for 5 minutes or until toasty. Add the garlic and
simmer a few seconds. Add 1/2 cup boiling water and cook until rice
has fully absorbed it. Continue this way until 1-1/2 cups water have
been absorbed, then add 1 cup of boiling water. 

After 20 minutes or when the rice is half cooked add the remaining
celery and carrot and cook for 10 minutes more. Add the peas and
finish cooking the rice. Season to taste with salt and pepper. Right
before serving, stir in the Parmesan cheese and basil. Garnish with
pine nuts. 

(If you want a more ample meal, serve this with grilled boneless
chicken breasts marinated in lemon juice; grill them when rice is
half way done.) 

Yield: 4 Servings 


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