Description Edit

A traditional Italian way to cook rice which results in a creamy side dish. Best served hot, as this dish doesn't wait. This is a lacto-vegetarian recipe.

Ingredients Edit

Directions Edit

  1. Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside.
  2. Cook onions in same skillet until soft.
  3. Add rice and saffron; stir 2 to 3 minutes.
  4. Add wine and stir until absorbed. Stir in broth.
  5. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second.
  6. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  7. Stir in Cheese, parsley, white pepper, and reserved vegetables.
  8. Serve immediately.

Nutritional information Edit

Nutrition (per serving):

  • 135 calories
  • total fat 1 g (9% of calories)
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