Risotto With Corn And Red Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | 1 | Servings | |
INGREDIENTS
| 5 | c | Vegetable broth |
| 1 1/2 | c | Arborio rice |
| 1 | c | Diced red bell peppers |
| 1/2 | c | Diced roasted onion, recipe |
| to follow | ||
| 1 | Garlic clove, minced I | |
| used 3 | ||
| 1 | c | Corn, frozen or fresh |
| 1/4 | c | Sliced fresh basil |
| Salt and pepper to taste |
INSTRUCTIONS
It's from Dr. Ornish's Everyday Cooking In a saucepan bring broth to a simmer; adjust heat to keep barely simmering. In another saucepan, combine rice, pepper, onion, garlic, and 3 cups of the hot vegetable broth. Bring mixture to a simmer over moderately high heat, adjust heat to maintian a simmer and cook, stiring occasionally, until most 9of the liquid has been absorbed, about 10 minutes, stirring accasionally. Add more hot broth 1 cup at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. After 8 more minutes, the rice shoudl still be a little firm to the bite, and it should have absorbed about 5 cups total liquid. If the rice seems underdone or the mixture seems dry, add a little more liquid. Risotto should be creamy, but not soupy. Remove from heat annd stir in basil. Season with salt and pepper and serve immediately. Note: Arborio rice can often be found in an Italian grocery. Posted to fatfree digest by <JBennicoff@aol.com> on May 30, 1998
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2406
Calories From Fat: 184
Total Fat: 20.3g
Cholesterol: 12.3mg
Sodium: 8663.7mg
Potassium: 2739.3mg
Carbohydrates: 492g
Fiber: 26.3g
Sugar: 8.8g
Protein: 56.4g