Complete Italian Veg--MENU: Simple Spring Supper

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* Exported from MasterCook *

 

MENU: Simple Spring Supper

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

Lemon Risotto -- page 162

Roasted Asparagus with Olive Oil -- page 330

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 752 Calories; 29g Fat (35.7% calories

from fat); 17g Protein; 101g Carbohydrate; 7g Dietary Fiber; 37mg Cholesterol;

2461mg Sodium. Exchanges: 6 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 6 Fat.

 

 

Nutr. Assoc. : 0 0

 

 

* Exported from MasterCook *

 

Lemon Risotto

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

6 cups Vegetable Stock -- (page 529)

OR 1 vegetable bouillon cube dissolved in

6 cups boiling water

1 tablespoon extra virgin olive oil

3 tablespoons unsalted butter

1 medium onion -- minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 teaspoon grated lemon zest

2 tablespoons juice from 1 large lemon

6 large fresh sage leaves

2 tablespoons minced fresh parsley

1/4 cup freshly grated Parmigiano-Reggiano cheese -- plus more

for table

salt & freshly ground black pepper

2 tablespoons heavy cream -- (optional)

 

Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat.

 

Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot.

Add the onion and sauté over medium heat until translucent, about 5 minutes.

Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and

cook just until the alcohol aroma fades, 1 to 2 minutes.

 

Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice

absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring.

After about 15 minutes, stir in the lemon zest and sage.

 

Continue adding the stock in 1/2-cup increments, stirring, until the rice is

creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot

water if you run out of stock.) Stir in the lemon juice and parsley and

continue cooking until the lemon juice is absorbed, 1 to 2 minutes more.

 

Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon

of butter and 1/4 cup of cheese. Add salt and pepper to taste. Stir in the

heavy cream, if using. Divide the risotto among individual soup bowls. Serve

immediately with more grated cheese passed separately at the table.

 

Source:

" page 162 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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

 

Per Serving (excluding unknown items): 656 Calories; 21g Fat (29.2% calories

from fat); 15g Protein; 97g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol;

2459mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2

Fat.

 

NOTES : This lemon-flavored risotto can be enriched with a little heavy cream.

Although not necessary, the cream mellows some of the acidic edge.

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

 

 

* Exported from MasterCook *

 

Roasted Asparagus with Olive Oil

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds asparagus -- (medium size)

2 1/2 tablespoons extra virgin olive oil

salt

 

Preheat the oven to 450ºF. Snap the tough ends from the asparagus. Place the

asparagus in a shallow, rimmed baking sheet large enough to hold them in a

single layer. Drizzle the oil over and sprinkle with salt to taste. Toss the

asparagus, making sure that each spear is coated with oil.

 

Bake until the spears are lightly browned and tender, about 10 minutes. Serve

immediately.

 

Source:

" page 330 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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

 

Per Serving (excluding unknown items): 95 Calories; 9g Fat (76.1% calories from

fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat.

 

NOTES : Roasting concentrates the flavors in asparagus and imparts a sweetness

not apparent when the vegetable is steamed or boiled. Medium-thick spears work

best in this recipe. Very thin ones may burn in a hot oven, while thicker

asparagus may fail to cook through by the time the exterior browns. In any

case, watch carefully; the asparagus can go from tender and nicely caramelized

to burned in just a few minutes.

Nutr. Assoc. : 0 0 0