book - corn, sweet pepper and cumin risotto

[Guest guest]

* Exported from MasterCook *

 

Corn, Sweet Pepper and Cumin Risotto

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil -- divided

1/4 cup dry sherry -- divided

2 garlic cloves -- minced

1/8 teaspoon ground cumin

1/2 teaspoon chili powder

1 medium red bell pepper -- seeded and diced

1 medium green bell pepper -- seeded and diced

2 cups corn kernels

3 1/2 cups defatted low-sodium vegetable broth -- (vegetable stock)

1/4 teaspoon salt

1 cup arborio rice -- (uncooked)

1/4 cup chopped fresh basil leaves

black pepper -- a few grinds

 

Heat half the oil and half the sherry in a skillet over medium-high heat. Add

garlic, cumin and chili powder. Cook for about 1 minute. Stir in the bell

peppers and corn, cover and cook 10 minutes, stirring occasionally. Remove from

the heat and set aside.

 

Meanwhile, heat the stock until steaming. Stir in the salt and keep this broth

handy near the stove. Place the remaining oil and sherry in a heavy bottomed

saucepan over medium low heat. Add the rice and stir to cook. Add the broth,

about 1/2 cup at a time, stirring almost constantly and waiting until the liquid

is absorbed before each new addition. Add the sauteed corn mixture with the last

of the broth. When the last addition of broth has been absorbed and the rice is

tender, add the basil and pepper. Stir to incorporate and serve immediately.

 

Description:

" starter, main or side dish in summer "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-31 "

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

 

Per Serving (excluding unknown items): 231 Calories; 5g Fat (21.7% calories from

fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 685mg

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

 

Serving Ideas : leafy green salad with black beans and a cumin vinaigrette

 

NOTES : CORN: If using fresh corn, you will need about 4 ears to yield 2 cups of

kernels. If using frozen, place in a colander and rinse thoroughly under warm

water to melt of any ice crystals before adding them to the rice.

 

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

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Cookbooks: http://home.earthlink.net/~kitpath/

New: Lots of California Produce Recipes