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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use. Ingredients:
1 cup chopped onion |
2 teaspoons minced garlic |
1/3 cup butter, cubed |
1-1/2 cups uncooked arborio rice |
1 cup white wine |
4 cups chicken broth or vegetable broth |
3 cups fresh broccoli florets |
2 cups chopped yellow summer squash |
2 cups frozen peas, thawed |
1 package (10 ounces) frozen cooked winter squash, thawed |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed.
2. Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving. Yield: 6 servings.
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