Ingredients

1/2 onion, chopped 3 tablespoons butter 1 1/3 cups carnaroli rice or arborio rice  (Italian long-grain) 2 cups meat stock, heated to a boil 3 oz thin asparagus, cooked and sliced 3 oz zucchini, cooked and sliced 2 oz shelled green peas, cooked 2 oz button mushrooms, sliced 1 red or green bell pepper, roasted, peeled and chopped 1/4 cup tomatoes, peeled and seeded 1/2 cup freshly grated parmesan cheese

Description

Risotto With Spring Vegetables, Recipe

View Full Recipe