Lime Basil Risotto

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* Exported from MasterCook *

 

Lime Basil Risotto

 

Recipe By :Mat Lee and Ted Lee, The New York Times

Serving Size : 4 Preparation Time :0:45

Categories : Rice and Grains

 

Amount Measure Ingredient -- Preparation Method

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

2 cups broth

2 cups corn kernels -- (from about 3 ears)

1 1/2 cups chopped lime basil leaves -- loosely packed

3 tablespoons unsalted butter

1/2 cup chopped onion

2 cups arborio rice

3/4 cup white wine

Juice of one small lime

Salt and pepper -- to taste

Grated Parmesan cheese -- to taste

 

Bring broth and 3 cups water to a simmer. Puree 1 cup of corn with 3.4 cup

basil leaves, and reserve.

 

Melt butter in a large saucepan over medium heat. Add onion; stir until

translucent. Add rice to pan and stir. Add wine and

continue stirring until liquid is absorbed by rice, about a minute.

 

Add hot broth 1 cup at a time, stirring continuously, until 4 cups of broth are

absorbed, about 15 minutes. Stir in corn-basil

puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add

more broth as necessary to keep mixture from

scorching.

 

When rice is done, stir in remaining cup of corn kernels, lime juice and

remaining 3/4 cup chopped basil leaves. Add salt, pepper,

and Parmesan to taste.

 

Copyright:

" © 2000 The New York Times "

 

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Per serving: 513 Calories (kcal); 9g Total Fat; (16% calories from fat); 9g

Protein; 91g Carbohydrate; 23mg Cholesterol; 25mg Sodium

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

0 Other Carbohydrates

 

NOTES : Sources for scented basil plants:

 

Union Square Greenmarket, NYC

Chelsea Garden, NYC

Gilbertie's Herb Farm, Westport, CT 203-227-4175

Peconic River Herb Farm, Calverton, LI, NY 631-369-0058

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