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Ingredients Jump to Instructions ↓

  1. 1/4 cup Carrot -- julienned

  2. 4 1/2 cup Chicken broth, fat free

  3. 2 tablespoons Butter -- divided

  4. 1 Whole shallot -- finely

  5. Chopped 1 Clove garlic -- minced

  6. 1 1/4 cup Arborio rice

  7. teaspoon Salt

  8. teaspoon Pepper

  9. cup Purple onions -- thinly

  10. Sliced cup Zucchini -- thinly sliced

  11. cup Yellow squash -- thinly

  12. Sliced cup Arugula

  13. 2 tablespoons Fresh basil -- chopped

  14. 2 tablespoons Fresh oregano -- chopped

  15. 3 tablespoons Walnuts -- toasted

  16. Chopped cup Blue cheese -- crumbled

  17. **GARNISH**

  18. Fresh oregano

Instructions Jump to Ingredients ↑

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

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

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

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

  5. ADD: warm chicken broth, ½ cup at a time, stirring constantly, allowing liquid to absorb between additions. Stir in salt and pepper and set aside.

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

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

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

  9. Garnish and serve immediately.

  10. Recipe By : Luna Notte Restaurant, San Antonio, Texas From: Adamsfmle@... Date: Fri, 12 Jul 1996 23:38:41 ~0400

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