Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 * Exported from MasterCook * Easy Vegetable Risotto Recipe By : Healthful Cooking by Mary Carroll, 10/01 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/2 cup apple juice 1/2 small onion -- minced 1/2 cup chopped red bell pepper 2 cups Arborio rice 1 teaspoon minced garlic 3 cups rich-tasting low-fat broth -- warmed, up to 5 3 tablespoons grated Parmesan cheese 1 tablespoon minced fresh parsley 1/2 cup frozen or fresh asparagus tips -- (thawed) Salt and pepper -- to taste Serves 6. Heat oil in 2-quart heavy-bottomed saucepan over medium-high heat. Add apple juice and onions; cook 5 minutes, or until soft but not browned. Add bell pepper; cook, stirring, for 1 minute. Add rice and garlic; cook, stirring, 1 minute. Add 1/2 cup broth. Stirring continuously, cook until liquid completely evaporates, then add another 1/2 cup broth. Continue stirring, and adding broth 1/2 cup at a time. Add more liquid only after previous additions have been absorbed. Stop adding liquid when rice is creamy and just tender, about 25 minutes. Remove from heat; stir in Parmesan, parsley and asparagus. Add salt and pepper to taste. Nutrition information per serving: Calories 292, Carbohydrates 54 g, Protein 9 g, Fat 4 g, including sat. fat 1 g, Cholesterol 2 mg, Sodium 302 mg, Calcium 70 mg, Dietary fiber 1 g, Diabetic exchanges per serving: 1 vegetable exch., 3 bread/ starch exch., and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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