VEGAN - Risotto With Corn and Roasted Peppers

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From the author:

 

" Risotto "

 

" One of my happiest discoveries is that the pressure cooker can produce fully

chewy risotto in about 5 minutes with hardly a stir. (Classic risotto takes

about 30 minutes of continual stirring.) As a result, risotto is standard

company fare in my household: It’s quick, easy, and enormously popular -- a

terrific alternative to pasta! "

 

" Risotto is made with Arborio, a starchy Italian short-grained rice available

from gourmet shops and by mail order. When it is cooked in a generous stock, the

starch is released, creating a luscious thick sauce. This soupy rice becomes the

backdrop for a whole panoply of added ingredients. "

 

" Many classic risottos rely on lots of butter and Parmesan cheese and flavoring.

The trick to making a top-notch low-fat and dairy-free risotto is to include a

variety of assertive flavors and textures and to season effectively. "

 

" In making risotto, the rice is generally not rinsed before cooking so the

starches that contribute to its velvety sauce are not washed away. The pressure

is always quick-released to avoid overcooking the rice. Ideally, the risotto

should be prepared just before it is served. Leftover risotto can be shaped into

patties and reheated on an oiled baking sheet. "

 

" I love risotto so much I had to discipline myself to stop creating after coming

up with the six that follow. But I hope you won’t stop at that number. Just use

the basic formula of 3 1/2 to 4 cups of liquid to 1 1/2 cups of Arborio rice,

and come up with your own irresistible versions. "

 

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Risotto With Corn and Roasted Peppers

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* Exported from MasterCook *

 

Risotto With Corn and Roasted Peppers

 

Recipe By :Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoons olive oil (may use double amount)

1 large clove garlic -- peeled and finely ch

1 1/2 teaspoons whole cumin seeds

1 large onion -- peeled, finely chopp

1 leek (white part only) -- finely chopped

1 1/2 cups arborio rice

1 1/2 cups fresh corn kernels (from 2 large ears of c -- (1 1/2-2)

3 1/2 cups vegetable stock -- (3 1/2-4)

1 teaspoon sea salt (less if using salted stock)

2 large roasted red or green bell peppers -- seeded and cut

into

1/2 cup finely minced fresh coriander or parsley -- tightly

packed

freshly ground black pepper

 

Heat the oil in the cooker and sauté the garlic, cumin, and onion for 1 minute,

stirring frequently. Stir in the rice, making sure to coat it thoroughly with

oil.

 

Stir in the corn kernels, 3 1/2 cups of stock (watch for sputtering oil!), and

lock the lid in place and over high heat bring to high pressure. Lower the heat

enough to maintain high pressure and cook for 5 minutes. Reduce the pressure a

quick-release method. Remove the lid, tilting it away from you to allow any

excess steam to escape.

 

The rice will continue to absorb liquid at this point and the risotto should end

up being slightly soupy. If necessary, stir in a bit more stock as you stir in

the peppers, coriander, and ground pepper. Cook over medium heat, stirring

constantly, until the rice achieves the desired consistency (it should be tender

but chewy) and the ingredients are thoroughly heated. Serve immediately in

shallow bowls.

 

Standard Stovetop: In a 3-quart saucepan, follow step 1. Stir in the corn

kernels and salt. Reduce the heat to medium and immediately begin adding the

stock, about 1/2 cup at a time. Stir constantly. As the rice absorbs each batch

of liquid and you create an empty strip by drawing a spoon along the bottom of

the pot, add an additional 1/3 cup stock. Continue in this fashion until the

rice is almost done, about 30 minutes. Follow step 3.

 

Pressure cooker: 5 minutes high pressure. Standard stovetop: 30 to 35 minutes.

 

Serves 4 as a main course or 6 as an appetizer

 

Variation: Use 1/3 cup chopped sun-dried tomatoes instead of the roasted red

peppers.

 

Source:

" Recipes from an Ecological Kitchen - ISBN 0688100511 "

S(Formatted by):

" Nancy Braswell, Jan-12-2001 "

Copyright:

" 1992 "

 

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

 

Per Serving (excluding unknown items): 404 Calories; 3g Fat (7.7% calories from

fat); 11g Protein; 81g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1436mg

Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Author's note: This is a very colorful risotto, full of decidedly

Southwestern flavors. In making risotto, the rice is generally not rinsed before

cooking so the starches that contribute to its velvety sauce are not washed

away. The pressure is always quick-released to avoid overcooking the rice.

Ideally, the risotto should be prepared just before it is served. Leftover

risotto can be shaped into patties and reheated on an oiled baking sheet.

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

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Grains

</CatT>

<CatT>

Side Dish

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " olive oil (may use double amount) " unit= " tablespoons "

qty= " 1 " ></IngR>

<IngR name= " clove garlic " unit= " large " qty= " 1 " >

<IPrp>

peeled and finely chopped

</IPrp>

</IngR>

<IngR name= " whole cumin seeds " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " onion " unit= " large " qty= " 1 " >

<IPrp>

peeled, finely chopped or

</IPrp>

</IngR>

<IngR name= " leek (white part only) " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " arborio rice " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " fresh corn kernels (from 2 large ears of corn) " unit= " cups " qty= " 1

1/2 " >

<IPrp>

(1 1/2-2)

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cups " qty= " 3 1/2 " >

<IPrp>

(3 1/2-4)

</IPrp>

</IngR>

<IngR name= " sea salt (less if using salted stock) " unit= " teaspoon "

qty= " 1 " ></IngR>

<IngR name= " roasted red or green bell peppers " unit= " large " qty= " 2 " >

<IPrp>

seeded and cut into strips ~1/4 & quot; x 1/2 & quot;

</IPrp>

</IngR>

<IngR name= " finely minced fresh coriander or parsley " unit= " cup " qty= " 1/2 " >

<IPrp>

tightly packed

</IPrp>

</IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<DirS>

<DirT>

Heat the oil in the cooker and sauté the garlic, cumin, and onion for 1 minute,

stirring frequently. Stir in the rice, making sure to coat it thoroughly with

oil.

</DirT>

<DirT>

Stir in the corn kernels, 3 1/2 cups of stock (watch for sputtering oil!), and

lock the lid in place and over high heat bring to high pressure. Lower the heat

enough to maintain high pressure and cook for 5 minutes. Reduce the pressure a

quick-release method. Remove the lid, tilting it away from you to allow any

excess steam to escape.

</DirT>

<DirT>

The rice will continue to absorb liquid at this point and the risotto should end

up being slightly soupy. If necessary, stir in a bit more stock as you stir in

the peppers, coriander, and ground pepper. Cook over medium heat, stirring

constantly, until the rice achieves the desired consistency (it should be tender

but chewy) and the ingredients are thoroughly heated. Serve immediately in

shallow bowls.

</DirT>

<DirT>

Standard Stovetop: In a 3-quart saucepan, follow step 1. Stir in the corn

kernels and salt. Reduce the heat to medium and immediately begin adding the

stock, about 1/2 cup at a time. Stir constantly. As the rice absorbs each batch

of liquid and you create an empty strip by drawing a spoon along the bottom of

the pot, add an additional 1/3 cup stock. Continue in this fashion until the

rice is almost done, about 30 minutes. Follow step 3.

</DirT>

<DirT>

Pressure cooker: 5 minutes high pressure. Standard stovetop: 30 to 35 minutes.

</DirT>

<DirT>

Serves 4 as a main course or 6 as an appetizer

</DirT>

<DirT>

Variation: Use 1/3 cup chopped sun-dried tomatoes instead of the roasted red

peppers.

</DirT>

</DirS>

<Srce>

Recipes from an Ecological Kitchen - ISBN 0688100511

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Jan-12-2001 " />

<CpyR>

1992

</CpyR>

<Note>

Author & apos;s note: This is a very colorful risotto, full of decidedly

Southwestern flavors. In making risotto, the rice is generally not rinsed before

cooking so the starches that contribute to its velvety sauce are not washed

away. The pressure is always quick-released to avoid overcooking the rice.

Ideally, the risotto should be prepared just before it is served. Leftover

risotto can be shaped into patties and reheated on an oiled baking sheet.

</Note>

</RcpE></mx2>