Summer Risotto With Corn, Asparagus And Fresh Basil

Let us be ruthless to root out theoretical structures that view people as psychological or socio-pyschological abstractions: the phenomena observed are not “ego defense mechanisms” but are pride’s offensive, defensive, and deceptive strategies. And let us also reject the therapeutic assumptions that are consequent to the theory: they are poor and deceptive substitutes for the Gospel of Jesus Christ.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Caprial3	4	Servings

INGREDIENTS

1	T	Olive oil
3		Cloves garlic
2		Shallots, chopped
2	c	Arborio rice
1	qt	Roasted vegetable stock
		heated just until
		boiling
1	lb	Asparagus, cut on the
		diagonal
3		Vine-ripened plum tomatoes
		cored and diced
2	T	Chopped fresh basil, some
		tops reserved
		for garnish
		Kernels from 3 ears of corn
		about 1 1/2 cups
3/4	c	Freshly grated Parmesan
		cheese
		Salt
		Freshly ground black pepper
1		Lemon, for garnish Zest
		of
2	T	Extra virgin olive oil

INSTRUCTIONS

Heat the olive oil is a large saucepan over high heat until very hot.
Add the garlic and shallots and saute until fragrant, about 1 minute.
Add the rice and saute for about 2 minutes to toast. Add enough of  the
stock to cover the rice and cook, stirring constantly. When the  stock
has been absorbed, add more hot stock. Repeat the process until  the
rice is very al dente, 10 to 12 minutes. When the rice is just al
dente, about 5 minutes, add the asparagus, tomatoes, and basil. If
needed, add more stock. When the last stock has been absorbed, add  the
corn and about 1/2 cup of the Parmesan cheese and mix well.  Season to
taste with salt and pepper and place in a large serving  bowl or on
individual plates. Sprinkle the remaining 1/4 cup of  Parmesan cheese,
the lemon zest, olive oil, and reserved fresh basil  over the top and
serve hot.  Converted by MC_Buster.  Per serving: 447 Calories (kcal);
10g Total Fat; (20% calories from  fat); 8g Protein; 79g Carbohydrate;
0mg Cholesterol; 19mg Sodium Food  Exchanges: 4 1/2 Grain(Starch); 0
Lean Meat; 1 Vegetable; 0 Fruit; 2  Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 851 Calories From Fat: 194 Total Fat: 21.8g Cholesterol: 53.9mg Sodium: 1546.8mg Potassium: 1112.5mg Carbohydrates: 127g Fiber: 3.1g Sugar: 2.8g Protein: 39.3g