Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Carrot -- julienned
4 1/2 c Chicken broth, fat free
2 tb Butter -- divided
1 Whole shallot -- finely
Chopped
1 Clove garlic -- minced
1 1/4 c Arborio rice
1/4 ts Salt
1/4 ts Pepper
1/4 c Purple onions -- thinly
Sliced
1/4 c Zucchini -- thinly sliced
1/4 c Yellow squash -- thinly
Sliced
1/4 c Arugula
2 tb Fresh basil -- chopped
2 tb Fresh oregano -- chopped
3 tb Walnuts -- toasted
Chopped
1/3 c Blue cheese -- crumbled
***GARNISH***
Fresh oregano

COVER: carrot with boiling water and boil 1 minute. Drain, rinse with
cold water and set aside.

COOK: broth in sauce pan over medium heat until thoroughly heated.

MELT: 1 tablespoon butter in a large skillet over medium-high heat,
add chopped shallots and garlic and cook, stirring constantly for 2
minutes.

ADD: rice and cook 5 minutes or until translucent. Reduce heat to
medium.

ADD: warm chicken broth, 1/2 cup at a time, stirring constantly,
allowing liquid to absorb between additions. Stir in salt and pepper
and set aside.

MELT: remaining 1 tablespoon butter in a skillet over medium-high
heat - add onion and cook until lightly browned.

ADD: carrot, zucchini and squash - cook stirring constantly about 5
minutes or until tender - about 5 minutes. Add the arugula and cook 1
minute.

STIR: vegetable mixture into rice mixture. Stir in the basil and
oregano. Sprinkle with chopped walnuts and crumbled blue cheese.

Garnish and serve immediately.

Recipe By : Luna Notte Restaurant, San Antonio, Texas

From: Adamsfmle#aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400

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