Veggie Life, Autumn 2001: Risotto with Bitter Greens

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* Exported from MasterCook *

 

Risotto with Bitter Greens

 

Recipe By :Veggie Life, Autumn 2001, Rosemary Furfaro

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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

5 cups vegetable stock -- warmed

2 tablespoons olive oil

1 tablespoon butter

1/2 cup diced onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

2 cups bitter greens, any combination, torn into

bit-size pieces

kernels from 1 ear of corn

1/2 cup grated Parmesan cheese

 

In a heavy-bottomed 4-quart pot over medium heat, saute onion in oil and butter

for 2 minutes. Add rice and stir continuously for 2 minutes. Add wine,

continuing to cook and stir for 2 minutes. Add greens and corn; stir for about

30 seconds.

 

Add 1/2 cup warmed stock, stirring until liquid is almost absorbed. Add another

1/2 cup stock and continue to cook, stir, and add more stock until all stock has

been added and absorbed, 20 to 30 minutes. Stir in cheese. Serve immediately,

with extra grated cheese, if desired.

 

 

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Per Serving (excluding unknown items): 407 Calories; 12g Fat (26.8% calories

from fat); 11g Protein; 60g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol;

1508mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.

 

 

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