Risotto
Risotto (rice dish)
1 can (14.5 oz.) chicken broth
3 T. margarine
1 C. rice
1 C. coarsely chopped onion
2 cloves garlic, crushed
¼ t. red pepper flakes
1 C. sliced black olives
1 medium tomato, chopped
1 small zucchini, sliced into short, thin strips
½ t. oregano leaves
Parmesan cheese
Add water to broth to make 2½ C. liquid. Melt butter in large sauce pan. Add rice, onion, and garlic. Cook over medium heat, stirring frequently for 3-4 minutes.
Add liquid and red pepper flakes. Bring to boil. Reduce heat. Cover tightly and simmer for 20 minutes. Stir in tomato, zucchini, olives and oregano.
Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with Parmesan cheese before serving. Serves 6.
