Risotto With Corn And Red Peppers

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* Exported from MasterCook *

 

Risotto With Corn And Red Peppers

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 140

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables

Main Dishes, Vegetarian Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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

5 cups vegetable broth -- or more as needed

(see separate recipe or store-bought)

1 1/2 cups arborio rice

1 cup diced red bell pepper

1/2 cup diced Roasted Onions -- (see separate recipe

1 garlic clove -- minced

1 cup fresh corn kernels -- cut from the cob

1/4 cup fresh basil chiffonade

salt and pepper

 

Italian cookbooks tell you to add the broth a little at a time when making

risotto., but this method works just as well and is less trouble. The

result is a creamy rice dish, studded with kernels of sweet corn and red

bell pepper.

 

Put broth in a saucepan and bring to a simmer; adjust heat to keep barely

simmering. In another saucepan, combine rice, bell pepper, onion, garlic,

and 3 cups of hot broth. Bring mixture to a simmer over moderately high

heat, adjust heat to maintain a simmer and cook, stirring occasionally,

until most of the liquid has been absorbed, about 10 minutes, stirring

occasionally. 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 should still be a little firm to the

bite, and it should have absorbed about 5 cups total liquid. Add corn and

cook 2 minutes more, adding a little more liquid if rice seems underdone or

mixtures seems dry. Risotto should be creamy, but not soupy. Remove from

heat and stir in basil. 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 and stir in basil. Season with salt and pepper

and serve immediately.

 

TIP: One large ear of corn yields about 1 cup of corn kernels. Cut the

stem off, set the ear on the stem end, and slice down, from tip to stem,

all the way around the ear to remove the kernels.

 

Serving Size: 1 1/2 cups. Calories: 317, Fat 0.7 g Cholesterol: 0 mg

Carbohydrates: 71.0 mg Protein: 6.5 g Sodium: 35.0 mg

 

 

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