Fresh Vegetable Risotto

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* Exported from MasterCook *

 

Fresh Vegetable Risotto

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 115

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil or cooking oil

2 cups sliced fresh mushrooms

1/2 cup chopped onion -- (1 medium)

2 cloves garlic -- minced

1 cup Arborio rice or medium grain rice

3 cups water*

1 teaspoon instant vegetable bouillon granules*

2 cups bite-size fresh asparagus pieces

OR fresh broccoli flowerets

3/4 cup chopped tomato

1/4 cup shredded carrot -- (1 small)

3/4 cup shredded reduced-fat mozzarella cheese -- (3 ounces)

3 tablespoons grated Parmesan cheese

3 tablespoons snipped fresh basil

OR fresh parsley

Parmesan cheese shavings -- (optional)

Fresh basil leaves -- (optional)

 

Be sure to use Italian Arborio rice, with its short, plump grains, for

risotto. Constant stirring releases the starch in the rice, giving the

risotto its trademark creaminess.

 

In a large saucepan heat oil over medium heat. Add the mushrooms onion,

and garlic; cook until onion is tender. Stir in the rice. Cook and stir

for 5 minutes.

 

Meanwhile, in another saucepan combine the water and bouillon

granules. Bring to boiling; reduce heat. Slowly and carefully add 1 cup

of the broth mixture to the rice mixture, stirring constantly. Continue to

cook and stir until liquid is absorbed. Add 1/2 cup more broth mixture and

the asparagus or broccoli to the rice mixture, stirring

constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup

more broth mixture, 1/4 cup at a rime, stirring constantly until the broth

mixture has been absorbed. (This should take about 15 minutes.)

 

Stir in the remaining broth mixture, the tomato, and carrot. Cook and stir

until rice is slightly creamy and just tender. Stir in mozzarella cheese,

grated Parmesan cheese, and snipped fresh basil. Serve immediately. If

desired, garnish each serving with Parmesan shavings and fresh basil

leaves. Makes 4 main-dish servings.

 

*Note: You may substitute 3 cups Vegetable Stock (see separate recipe) for

the water and the bouillon granules.

 

Start to finish: 40 minutes

 

Per serving: 320 Calories; 8 G Total fat; 2 G Saturated fat; 11 MG

Cholesterol; 432 MG Sodium; 49 G Carbohydrate; 3 G Fiber; 15 G

Protein. Exchanges: 1 starch, 2 vegetable, 1 medium-fat meat.

 

 

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