Saffron Risotto Primavera

__NOTOC__
== Description ==
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 ==
* ½ cup sliced fresh mushrooms
* ½ cup diced red bell peppers
* ½ cup sliced zucchini
* ½ cup chopped onions
* ½ cup uncooked rice
* 1 pinch saffron
* ¼ cup dry white wine
* 1 cup [stock]
* 2 tbsp grated Parmesan cheese
* 2 tsp snipped fresh parsley
* ⅛ tsp white pepper, ground
== Directions ==
# Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside. 
# Cook onions in same skillet until soft. 
# Add rice and saffron; stir 2 to 3 minutes. 
# Add wine and stir until absorbed. Stir in broth. 
# 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. 
# Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 
# Stir in Cheese, parsley, white pepper, and reserved vegetables. 
# Serve immediately. 
== Nutritional information ==
Nutrition (per serving): 
* 135 calories
* total fat 1 g (9% of calories)
Category:Locto Recipes
Category:Mushroom Recipes
Category:Red bell pepper Recipes
Category:Risotto Recipes
Category:Saffron Recipes
Category:White pepper Recipes
Category:Zucchini Recipes