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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


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