BVR: Risotto With Peas Or Green Beans And Corn

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* Exported from MasterCook *

 

Risotto With Peas Or Green Beans And Corn

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 170

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup fresh or frozen corn kernels

1 cup fresh or frozen peas

OR 1/2 pound fresh or frozen green beans -- trimmed

and broken in half if fresh -- (2 cups)

6 cups stock -either vegetable or garlic -- up to 7

preferably homemade,

(see separate recipes)

1 tablespoon extra virgin olive oil or unsalted butter

1 small onion -- minced

OR 1/2 medium onion -- (1/3 to 1/2 cup)

1 1/2 cups Arborio rice

2 garlic cloves -- minced

1/2 cup dry white wine

Salt -- to taste

1/4 cup chopped fresh herbs

such as parsley/sage/chive/thyme/tarragon

1 ounce Parmesan -- grated (1/4 cup)

Freshly ground black pepper -- to taste

 

Make this with frozen corn and peas or green beans in winter, or you can

make it at the height of summer with fresh ingredients. Either way, it's a

pretty risotto. MAKES 4 GENEROUS SERVINGS

 

1. If you are using frozen vegetables, thaw in a microwave or by putting

them in a bowl and covering with boiling water. Drain when thawed. If you

are using fresh green beans, bring 8 cups water to a boil in a medium

saucepan and add 1 teaspoon of salt and the green beans. Cook for 5

minutes, drain, rinse with cold water, and set aside. Fresh corn nid peas

can be cooked directly in the risotto, but the beans are better if cooked

separately.

 

2. Have the stock simmering over low heat in a saucepan.

 

3. Heat the oil or butter in a large nonstick skillet over medium

heat. Add the onion. Cook, stirring, until the onion begins to soften,

about 3 minutes. Add the rice and garlic. Cook, stirring, until the

grains of rice are separate and beginning to crackle, about 1 minute.

 

4. Stir in the wine and cook over medium heat, stirring constantly. The

wine should bubble, but not too quickly. You want some of the flavor to

cook into the rice before it evaporates. When the wine has just about

evaporated, after about 3 minutes, stir in a ladle or two of the simmering

stock, enough to just cover the rice. The stock should bubble

slowly. Cook, stirring often, until it is just about absorbed. Add

another ladle of the stock and continue to cook in this fashion, not too

fast and not too slowly, adding more stock when the rice is almost dry, for

15 minutes.

 

5. Stir in the corn and peas or beans and continue to cook as above, for

another 10 minutes. Taste a bit of the rice. Is it cooked through? It

should taste chewy, but not hard in the middle and definitely not soft like

steamed rice. If it is still hard in the middle, you need to add another

ladle of stock and cook for another 5 minutes or so. Now is the time to

ascertain if there is enough salt. Add, if necessary.

 

6. Add another small ladle of stock to the rice. Stir in the herbs and

Parmesan and immediately remove from the heat. Add pepper, taste one last

time, and adjust the salt. The rice should be creamy. Stir for a couple

of seconds, and serve.

 

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