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Easy Risotto With Single Italian Parsley


4 cups cooked long grain rice
1/2 cup olive oil
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

Cook rice in water. Ten minutes before rice is done, slice mushrooms and zucchini, and sauté on medium high heat in olive oil. Add parsley and garlic, and sauté 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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