Anonymous Fri Oct 07 11:33:10 2005

1/2 cup chopped onion (about

1 medium)

2 tablespoons chopped shallot,

(about

1 large)

1 cup uncooked Arborio or other

short grain rice

1 clove garlic, crushed

3-1/2 cups hot Vegetable Stock*

1/8 teaspoon saffron threads or ground

turmeric

1 (10-ounce) package frozen

lima beans

1/4 cup grated Parmesan Cheese

freshly ground pepper

12 tablespoons chopped fresh parsley

*Substitute

3-1/2 cups hot water and

1 tablespoon vegetable or chicken

bouillon granules for the stock.

Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook onion and shallot in saucepan over medium heat about 5 minutes, stirring frequently, until onion is tender.

Stir in rice and garlic. Cook 2 minutes. Stir in about 1-1/2 cups of the Vegetable Stock and the saffron. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until most of the liquid is absorbed. Stir in half of the remaining Vegetable Stock and the lima beans. Simmer uncovered, stirring occasionally, until most of the liquid is absorbed. Stir in remaining Vegetable Stock. Simmer uncovered about 15 minutes, stirring occasionally, until rice is tender (add more stock if necessary). Stir in cheese. Sprinkle with pepper and parsley. 4 servings