Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 tb Olive oil
Salt and pepper
1 1/2 c Arborio rice
3 1/4 c Vegetable or chicken broth
3/4 c White wine
1 Leek -- slice in thin disks
1 Carrot -- 1/4" dice
1 c Asparagus tips -- blanched,
- cooled
1 c Sugar snap peas -- string &
- stems removed, blanched,
- cooled
3/4 c Ricotta cheese
1 c Spinach -- rinsed, cut in thin
- strips
2 tb Parsley -- minced
1 tb Chives -- minced
All heating is done at 100%, uncovered.
Heat butter and oil in casserole, the shallower the better, for
2 minutes. Add leeks, salt, and pepper. Heat for 2 minutes. Stir in
rice and broth. Cook for 13 minutes. Add wine, stir well, cook for
6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If
rice is still hard, cook another couple of minutes. Remove from
microwave. Add zucchini, asparagus, and sugar snaps. Stir well.
Adjust seasoning. Let stand 5 minutes, stirring several times. Beat
in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of
Ricotta and sprinkled with chives and parsley.
