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* Exported from MasterCook *

 

Menu (Summer): Risotto With Corn And Red Peppers

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 138

Serving Size : 4 Preparation Time :0:00

Categories : Menus Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Fresh Tomato Bruchetta (see separate recipe)

Risotto with Corn and Red Peppers (see separate recipe)

Steamed Sugar Snap Peas (see separate recipe)

Quick Peach Sherbet (see separate recipe)

 

Think of risotto-like pasta - as a showcase for whatever vegetables are in

season. Once you have mastered the risotto-making technique (it isn't

hard) you will be able to adapt the dish throughout the year to the

vegetables you have at hand. In summer, add sweet corn kernels and diced

red peppers for a particularly colorful variation. Then contrast the

creamy risotto with crisp steamed sugar snap peas, the sweet peas with the

edible shell. While you stir the risotto, enjoy an Italian appetizer of

juicy seasoned fresh tomatoes on toasted bread. Conclude the meal with a

fresh peach sherbet that is so creamy, guests might think it is ice cream.

 

The timing: Freeze the peaches several hours ahead or the day

before. About 45 minutes before you are ready to eat, make the tomato

bruschetta. You can nibble on them in the kitchen while you prepare the

risotto and peas. First trim the peas, removing the strings, and put them

in a bamboo or collapsible metal steamer. Then make the risotto. About 5

minutes before the risotto is ready, put the steamer basket over simmering

water, cover and steam the peas until crisp-tender. Make the sherbet just

before you are ready to eat it,

 

 

 

 

 

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