Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Vegetarian Risotto with Three Bell Peppers Ingredients Qty.Measurement 4 cups about vegetable stock, or vegetable broth 1 tablespoon olive oil 1/2 cup diced onions 1 cup diced, mixed yellow, green and red bell peppers 1 1/2 cups Arborio rice 1/2 cup freshly grated Parmesan cheese salt to taste freshly ground black pepper Cook:50 minutes (cooking time) Preparation Heat the stock in a saucepan and keep hot over low heat. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and peppers and cook for 2 to 3 minutes, until the onion turns translucent. Add the rice to the onion mixture and stir. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. Nutritional Analysis Servings 6 Calories 300, Fat 6g, Sat. Fat 2g, Protein 10g, Fiber 2g, Carbs. 49g, Sogium 384mg ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday recipes_galore2006-Desserts Check them out Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 We make one like this all the time but at our house we call it Confetti Risotto, for the pretty flecks of color from the peppers Peace, Diane , " Mom2Sam Tiny " <jlbart1974 wrote: > > Vegetarian Risotto with Three Bell Peppers > Ingredients > > Qty.Measurement > 4 cups about vegetable stock, or vegetable broth > 1 tablespoon olive oil > 1/2 cup diced onions > 1 cup diced, mixed yellow, green and red bell peppers > 1 1/2 cups Arborio rice > 1/2 cup freshly grated Parmesan cheese > salt to taste > freshly ground black pepper > > Cook:50 minutes (cooking time) > Preparation > Heat the stock in a saucepan and keep hot over low heat. > Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and peppers and cook for 2 to 3 minutes, until the onion turns translucent. > Add the rice to the onion mixture and stir. > Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. > Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. > The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. > Nutritional Analysis > Servings 6 > Calories 300, Fat 6g, Sat. Fat 2g, Protein 10g, Fiber 2g, Carbs. 49g, Sogium 384mg > > ARE YOU READY FOR THE HOLIDAYS > recipes_galore2006-holiday > recipes_galore2006-Desserts > Check them out > > Quote Link to comment Share on other sites More sharing options...
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