*  Exported from  MasterCook  *

                       Microwave Risotto Primavera

Recipe By     : Key Gourmet CD Rom
Serving Size  : 4    Preparation Time :0:00
Categories    : Microwave                        Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter
   2      tb            Olive oil
                        Salt and pepper
   1 1/2  c             Arborio rice
   3 1/4  c             Vegetable or chicken broth
     3/4  c             White wine
   1                    Leek -- slice in thin disks
   1                    Carrot -- 1/4" dice
   1      c             Asparagus tips -- blanched,
                        - cooled
   1      c             Sugar snap peas -- string &
                        - stems removed, blanched,
                        - cooled
     3/4  c             Ricotta cheese
   1      c             Spinach -- rinsed, cut in thin
                        - strips
   2      tb            Parsley -- minced
   1      tb            Chives -- minced

All heating is done at 100%, uncovered.

Heat butter and oil in casserole, the shallower the better, for
2 minutes. Add leeks, salt, and pepper. Heat for 2 minutes. Stir in
rice and broth. Cook for 13 minutes. Add wine, stir well, cook for
6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If
rice is still hard, cook another couple of minutes. Remove from
microwave. Add zucchini, asparagus, and sugar snaps. Stir well.
Adjust seasoning. Let stand 5 minutes, stirring several times. Beat
in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of
Ricotta and sprinkled with chives and parsley.

Yield: 4 Servings

Busted by Sooz


                   - - - - - - - - - - - - - - - - - -