- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1 pound Tomato finely chopped
- 1 cup Organic Zucchini sliced
- 1 cup Asparagus Tips
- 1 cup Shelled Peas Fresh
- 2 tablespoons Shallots finely chopped
- 3 tablespoons Parsley leaves chopped
- 1/2 ounces Dried Porcini Mushrooms soaked in water
- 1 bunch Spinach chopped fresh
Directions
Follow the Risotto with Parmesan Cheese recipe.
In a large pot, heat 2 tablespoons butter or oil and saute any or all of the above vegetables for 5 minutes. Add a little broth and cook for another 10 minutes. Set aside.
When adding the last of the broth to the risotto, stir in the vegetable mixture. Delicious!
