Saffron Risotto Primavera

Directions

Best served hot, as this dish doesn’t wait.

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.