Title: Risotto Primavera
Categories: Pasta Vegetable
Yield: 6 Servings

1/4	c	Carrot -- julienned
4 1/2	c	Chicken broth, fat free
2	tb	Butter -- divided
1		Whole shallot -- finely
		Chopped
1		Clove garlic -- minced
1 1/4	c	Arborio rice
1/4	ts	Salt
1/4	ts	Pepper
1/4	c	Purple onions -- thinly
		Sliced
1/4	c	Zucchini -- thinly sliced
1/4	c	Yellow squash -- thinly
		Sliced
1/4	c	Arugula
2	tb	Fresh basil -- chopped
2	tb	Fresh oregano -- chopped
3	tb	Walnuts -- toasted
		Chopped
1/3	c	Blue cheese -- crumbled
		***GARNISH***
		Fresh oregano

COVER: carrot with boiling water and boil 1 minute. Drain, rinse with cold water and set aside.

COOK: broth in sauce pan over medium heat until thoroughly heated.

MELT: 1 tablespoon butter in a large skillet over medium-high heat, add chopped shallots and garlic and cook, stirring constantly for 2 minutes.

ADD: rice and cook 5 minutes or until translucent. Reduce heat to medium.

ADD: warm chicken broth, 1/2 cup at a time, stirring constantly, allowing liquid to absorb between additions. Stir in salt and pepper and set aside.

MELT: remaining 1 tablespoon butter in a skillet over medium-high heat - add onion and cook until lightly browned.

ADD: carrot, zucchini and squash - cook stirring constantly about 5 minutes or until tender - about 5 minutes. Add the arugula and cook 1 minute.

STIR: vegetable mixture into rice mixture. Stir in the basil and oregano. Sprinkle with chopped walnuts and crumbled blue cheese.

Garnish and serve immediately.

Recipe By : Luna Notte Restaurant, San Antonio, Texas

From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41 ~0400

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