Saturday, March 19, 2011
Risotto with Zucchini and Bell Peppers
Another great Italian recipe. I made this along with the Involtini chicken rolls. This rice is not a sticky rice, but a more firm-tender rice.
serves 10 ( about ¾ c. = 7 points + )
1 T. light stick butter
1 T. olive oil
2 medium zucchini, cut into julienne strips
2 medium bell peppers, cut into julienne strips
1 medium onion, thinly sliced
2 c. uncooked Arborio rice
⅓ c. white wine
3-¼ - 4 c. fat-free chicken broth
1 c. heavy whipping cream
¼ tsp. pepper
2 T. freshly grated Parmesan cheese
Heat butter and oil in a large nonstick skillet or Dutch oven. Cook zucchini, peppers and onions until crisp-tender. Remove mixture and set aside.
Add rice to skillet and cook about five minutes, stirring occasionally until edges of kernels are translucent. Stir in wine and cook until liquid is absorbed.
Meanwhile, heat heavy cream with chicken broth; keep on low heat to keep warm.
Reduce heat of rice to medium low. Add about ½ c. broth mixture and cook,uncovered about 5 minutes, stirring frequently until liquid is absorbed. Stir in remaining broth mixture, ½ c. at a time, stirring occasionally and cooking about 3 minutes or until liquid is absorbed, rice is tender and mixture is creamy.
Stir in zucchini and peppers. Sprinkle with cheese.