New Recipes at The UK Recipe Archive

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523 new recipes have been added to The UK Recipe Archive this week in both

Mastercook and Mealmaster formats -

 

428 recipes from the Australian TV show 'Tamara's Kitchen'

42 Afghan recipes

53 recipes from the UK TV show 'Ainsley's Meals in Minutes'

 

To download go to - http://www.ukrecipes.co.uk/

 

* Exported from MasterCook *

 

Risotto Of Roasted Vegetables With Pesto

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Tamara4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large Spanish onion

1 red capsicum

1 yellow capsicum

1 small eggplant

1 bunch asparagus

2 tablespoons olive oil

1 tablespoon olive oil

2 cloves garlic -- minced

4 spring onions -- chopped

400 gram Ferron arborio rice

200 milliliter white wine

850 milliliter vegetable stock

50 grams parmesan cheese

2 tablespoons sour cream

freshly ground black pepper

3 tablespoons fresh pesto

 

Dice the eggplant and sprinkle with salt. Allow the eggplant to drain for

30 minutes then rinse briefly and dry well. Peel and quarter the onion,

remove the seeds from the capsicums and cut the flesh into large chunks, cut

away tough stalks from asparagus and cut into manageable lengths. Mix all

these vegetables with the olive oil and roast at 240c. for 30 minutes,

stirring once.

 

Meanwhile, begin the risotto. Heat the remaining olive oil and add the

garlic and spring onions in Tamaras Risotto Pot*. Add the rice and stir to

coat. Add the white wine and allow the liquid to be absorbed. Begin adding

stock, 1/2 cup at a time and stir well between each addition.

 

When adding the last addition of stock, add the roasted vegetables and their

juice and stir to combine.

 

Add the grated cheese, sour cream and black pepper and serve immediately

with a spoonful of pesto on top.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 1578 Calories (kcal); 76g Total Fat; (46% calories from fat);

51g Protein; 148g Carbohydrate; 61mg Cholesterol; 6827mg Sodium

Food Exchanges: 6 Grain(Starch); 3 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 14

Fat; 0 Other Carbohydrates

 

NOTES : I make a roasted vegetable pizza which inspired me to create this

dish. It is really very easy but always draws rave reviews because of the

wonderful flavours of roasted Italian vegetables. If any of the vegetables

called for are unavailable, simply use another. A spoonfull of fresh pesto

when serving elevates this dish from simply delicious to stunning!

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0