Risotto Primavera

Ingredients

4 oz. butter
2 oz. Chopped Shallots in Oil
1 oz. Garlic in Oil
14 oz. Arborio rice
10 oz. julienned carrots
3 oz. diced red bell pepper
3 oz. white wine
1 quart prepared RC FlavorMatch Vegetarian Chicken
2 oz. Parmesan Cheese
4 oz. Pesto Sauce
Black pepper to taste

Instructions

(yields 10-8 oz. portions)

In a heavy gage sauté pan add half the butter and sweat the Chopped Shallots in Oil & Garlic in Oil. Add the Arborio rice and sauté for 5-6 minutes. Add carrots & red pepper and sauté for 2-3 minutes. Add white wine and 12 oz. of No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base while stirring frequently until rice has absorbed the stock. Add another 12 oz. No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base and continue stirring frequently until rice has absorbed the stock. Add the remaining 8 oz. of No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base, continue stirring until rice absorbs the stock and is tender. Stir in Parmesan cheese and Pesto Sauce, season with black pepper. Finish risotto by stirring in remaining butter & serve.