Easy Risotto with Garlic and Parsley
Ingredients:
4 cups cooked long grain rice
1/2 cup olive oil or use water with oil to cut calories
1 dozen medium mushrooms
3 medium zucchini
3 garlic cloves, minced
1 cup single Italian parsley leaves, chopped
1 cup dry white wine
salt and pepper to taste
Method
Ten minutes before rice is done, slice mushrooms and zucchini, and sauté
on medium high heat in olive oil. When limp, add parsley and garlic, and
saute one more minute. Add white wine, salt and pepper. Let wine
evaporate for a couple of minutes.
Strain rice and arrange on platter forming a ring, pouring the
vegetables in the middle.
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