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Risotto With Artichoke Hearts, Prosciutto, And Red Bell P

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CATEGORY CUISINE TAG YIELD
Meats, Grains Italian February 19 1 Servings

INGREDIENTS

2 c Chicken broth
1/2 Red bell pepper, cut into
julienne
strips
1/2 c Frozen artichoke hearts
cooked according to
the
packagedirections
and drained
3 T Olive oil
1 Onion, minced
A 1/4-inch-thick slice of
prosciutto cut into
1/4-inch
dice about 1/4
cup
1 c Arborio rice, Italian
short-grain
rice available at
specialty
foodsshops and some
supermarkets
1/3 c Dry white wine
1/4 c Freshly grated Parmesan
1 T Minced fresh parsley leaves
White pepper to taste

INSTRUCTIONS

In a small saucepan dilute the broth with 2 cups water, bring it to a
boil, and keep the broth at a bare simmer. In a heavy saucepan cook
the bell pepper and the artichoke hearts in 1 tablespoon of the oil
over moderate heat, stirring, for 2 minutes and transfer them with a
slotted spoon to a bowl. In the heavy pan cook the onion in the
remaining 2 tablespoons oil over moderately low heat, stirring, until
it is softened, stir in the prosciutto and the rice with a wooden
spatula, and cook the mixture over moderate heat, stirring, for 1
minute, or until the rice is coated well with the oil. Add the wine
and cook the mixture over moderately high heat, stirring, for 1 to 3
minutes, or until the wine is absorbed, add 1/2 cup of the simmering
broth, and cook the mixture at a vigorous simmer, stirring, for 3 to  5
minutes, or until the liquid is absorbed. Continue adding the  broth,
about 1/2 cup at a time, stirring constantly and letting each  portion
be absorbed before adding the next, until only 1/2 cup of the  brot h
remains. Stir in the vegetables and 1/3 cup of the remaining  broth and
simmer the mixture, stirring, for 1 minute, or until the  liquid is
absorbed. (The risotto should be creamy, but the rice  grains should be
al dente.) If necessary add the remaining broth and  cook the risotto
in the same manner until the rice is al dente.  Remove the pan from the
heat and stir in the Parmesan, the parsley,  and the white pepper.
Serves 2.  Gourmet February 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1382
Calories From Fat: 664
Total Fat: 74.1g
Cholesterol: 162mg
Sodium: 8350.2mg
Potassium: 2306.8mg
Carbohydrates: 40.6g
Fiber: 10.1g
Sugar: 11.2g
Protein: 125.4g


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