Preparation:
Cook mushrooms, zucchini, and red pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove vegetables; set aside.
Cook onions in remaining 1 teaspoon oil 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. |
