• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Saffron Risotto Primavera(C) (Lacto)

  • Recipe Submitted by on

Category: Rice, Low Fat

 Ingredients List

  • 1/2 c Sliced fresh mushrooms
  • 1/2 c Diced red bell peppers
  • 1/2 c Sliced zucchini
  • 1/2 c Chopped onions
  • 1/2 c Uncooked rice
  • 1 pn Saffron
  • 1/4 c Dry white wine
  • 1 c [stock]
  • 2 tb Grated parmesan cheese
  • 2 ts Snipped fresh parsley
  • 1/8 ts White pepper; ground
  • 1/8 ts White pepper; ground


A traditional Italian way to cook rice which results in a creamy side dish.
Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and
red pepper until tender crisp in large skillet over medium-high heat.
Remove vegetables; set aside. Cook onions in same skillet until soft. Add
rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed.
Stir in broth. Cook, uncovered, stirring frequently, until broth is
absorbed. Continue stirring and add 2 cups water, allowing the first cup
to be absorbed before adding the second. Cook until rice is tender and
mixture has a creamy consistency. It will take approximately 25 to 30
minutes. Stir in cheese, parsley, white pepper, and reserved vegetables.
Serve immediately. Nutrition (per serving): 135 calories Total Fat 1 g (9%
of calories) Source: USA Rice Council

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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