Vegetable Risotto

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Vegetable Risotto

 

Recipe By :Linda Stradley, What's Cooking America, Chehalem Publishing;

ASIN: 096653400X; (March 1, 1997)

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons vegetable oil

2 large onions -- sliced

1 clove garlic -- minced

1 pound tomatoes

~ peeled & sliced & divided

1 cup arborio rice

~ OR medium-grain rice

2 1/2 cups water

2 large carrots -- diced or grated

1/4 cup peas -- fresh or frozen

Salt and pepper -- to taste

4 ounces mushrooms -- sliced

2 tablespoons chopped fresh parsley -- divided

2 cups cheddar cheese -- shredded & divided

 

In a large frying pan over medium heat, heat vegetable oil. Add onions and

garlic; sauté until onions are soft. Remove some of the onion rings and set

aside. Stir in half of the tomato slices, arborio rice and water; bring to a

boil. Stir in carrots and peas; simmer 10 minutes.

 

Reduce heat to low. Add salt, pepper, remaining tomatoes slices, mushrooms

and remaining onion rings. Cook another 10 minutes or until rice is just

tender but still firm to bite and mixture is creamy.

 

Remove from heat. Add 1 tablespoon of parsley and 1 cup of cheddar cheese;

stir until blended. Transfer into serving bowl; sprinkle with 1 tablespoon

parsley, 1 cup cheddar cheese and serve immediately.

 

 

Source:

" http://dsc.discovery.com/fansites/homematters/recipes/recipes.html "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" Copyright 2002 Discovery Communications Inc. "

 

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Per Serving (excluding unknown items): 529 Calories; 26g Fat (44.4% calories

from fat); 20g Protein; 54g Carbohydrate; 4g Dietary Fiber; 59mg

Cholesterol; 391mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 3

Vegetable; 4 Fat.

 

 

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