Risotto Primavera

[Guest guest]

* Exported from MasterCook *

 

Risotto Primavera

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 leek -- chopped

3 cloves garlic -- chopped

1 teaspoon olive oil

1 cup arborio rice

6 cups vegetable broth

1/2 pound mushrooms -- sliced

1 red bell pepper -- seeded and cut into 1-inch pieces

1/2 cup snow or snap peas

1/2 pound asparagus

1 small zucchini -- chopped

2 tomatoes -- chopped

1/2 cup diill -- chopped

1/2 cup basil -- chopped

1/4 cup casein-free soy parmesan

 

A perfect risotto depends on the way it is cooked. The heat must be medium low.

If it is too low, the liquid will not absorb quickly enough; too high and the

risotto will burn or the liquid will evaporate too quickly. The right balance

gives the right consistency. In addition to the vegetables listed, you could

use stringbeans, broccoli, peas, artichoke hearts, and sun-dried tomatoes.

Risotto is usually made with chicken stock, so when you order it in a

restaurant, be sure to ask.

 

Saute the onions and garlic in oil until soft. Add the rice and stir until

coated. Slowly add the broth, one ladle at a time, stirring each time until

liquid is absorbed. When the rice is about cooked, add the vegetables, saving

the peas and basil for last. Continue adding broth until the rice and

vegetables arre cooked. Add soy parmesan and serve.

 

 

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

 

Per serving: 508 Calories (kcal); 8g Total Fat; (13% calories from fat); 17g

Protein; 96g Carbohydrate; 4mg Cholesterol; 2466mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

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