Risotto With Zucchini, Corn, And Red Pepper

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* Exported from MasterCook *

 

Risotto With Zucchini, Corn, And Red Pepper

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 82

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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7 cups vegetable broth or water

3 tablespoons extra-virgin olive oil

1 medium onion

2 garlic gloves -- finely chopped

1 large red bell pepper -- cored,

seeded and cut into small dice

2 small zucchini -- stems trimmed

and cut into small dice

2 cups corn kernels

cut from 4 ears of corn

2 cups arborio rice

1 cup dry white wine

1/2 teaspoon salt

(omit if the broth is salty)

Freshly ground black pepper

1/4 cup finely chopped fresh parsley

1/4 cup finely shredded fresh basil

1/2 cup freshly grated fresh Parmesan

 

4 main-course servings

 

In this risotto, the vegetables cook together with the rice to make a very

flavorful dish. If corn is not in season, by all means substitute a

10-ounce package of frozen corn kernels that have been thawed.

 

1. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

2. In a heavy 4-quart casserole, heat the oil over medium heat. Add the

onion, garlic, red pepper, zucchini, and corn kernels and cook, stirring,

for 2 to 3 minutes, until the onion begins to soften. Add the rice and

cook, stirring with a wooden spoon, for about 2 minutes, until the rice is

well coated. When the grains become slightly translucent, add the wine and

cook, stirring, until the liquid is completely absorbed.

 

3. Add 1 cup hot broth or water, stirring frequently, until the liquid is

almost absorbed, then continue adding a little over ~ cup of liquid at a

time, stirring until each is almost completely absorbed. Adjust the heat

so that the risotto is always at a gentle simmer. After about 18 minutes,

the rice should be pleasantly al dente and creamy at the same time.

 

4. Stir in a final 1/4 cup of remaining broth or water and turn off the

heat. Add parsley, shredded basil leaves, and Parmesan and stir to combine

with the rice. Serve risotto as soon as possible, and serve additional

Parmesan cheese at the table.

 

 

 

 

 

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