Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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