Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Unsalted butter
1 tb Virgin olive oil
1/4 c Onion -- chopped
1 c Arborio rice
3 1/2 c Defatted chicken stock --
-preferably homemade
3/4 ts Salt
1 4 ounce fennel bulb,
-coarsely chopped
4 Asparagus spears -- peeled,
-cut
1 c Frozen petite peas
1 sm Red pepper (4 oz.) -- peeled
-cut
3 lg Mushrooms -- julienned
1/4 c Grated Parmesan cheese

Heat the butter and the oil in a skillet. When they are hot, add the
onion and saute' for 1 minute. Add the rice, mix well, and stir in 2
1/2 cups of the stock. Cook for 12 minutes, covered, over medium
heat, removing the lid two or three times to stir the rice, which
otherwise tends to stick to the bottom of the pan. Then uncover the
pan and continue cooking the rice, stirring occasionally, until all
the stock has been absorbed. Add the fennel to the pan with another
1/2 cup of the stock and cook, covered, for 5 minutes, removing the
lid once or twice to stir the rice. Add the remainder of the
vegetables, stock, and salt, and cook, uncovered, another 5 minutes,
stirring, until the mixture is creamy and the rice is tender. Stir in
the cheese and serve immediately.

Nutritional analysis per serving: calories 368, protein 12 gm;
carbohydrates 57 gm; fat 10.0 gm; saturated fat 3.9 gm; cholesterol
13 mg; sodium 663 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Marjorie Scofield Date: 06-23-95 (01:04) (160)
Fido: Recipes

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