risotto with roasted root veg

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* Exported from MasterCook *

 

Risotto With Roasted Root Vegetable And Fried Sage

 

Recipe By :Anna Thomas

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 onion -- chopped

1 1/2 Tablespoons olive oil

2 teaspoons butter

5 cups light vegetable broth (not too salty) -- (5 to 6)

1 1/2 cups arborio rice

1/2 cup white wine or sherry

2 1/2 cups roasted root vegetables (see recipe)

fresh Parmesan cheese as needed

salt and pepper as needed

GARNISH:

about 24 fresh sage leaves

olive oil

 

In a large non-stick sauté pan, sauté the onion in the oil and butter until it

is tanslucent. Meanwhile, heat the broth in another pot, and keep it warm.

 

Add the rice to the sauté pan and stir it with the onion for a few minutes, then

add the wine or sherry and stir again as it cooks away. Add about a cup of hot

broth, lower the heat until the liquid just gently simmers, and stir the rice

with a wooden spoon.

 

As the broth is absorbed, add another cup or so, and keep stirring. When you've

used about half the broth, stir in the roasted vegetables, and continue adding

broth and stirring, just as before. Do this until the rice is al dente, meaning

tender but still firm. You will use almost all the broth. Taste and add a pinch

of salt or pepper if it is needed.

 

A few minutes before the rice is ready, heat 4 or 5 tablespoons olive oil in a

small sauté pan, and drop the sage leaves into it. As soon as they look golden

and crisp - only a minute or two - lift them out with a slotted spoon, onto

paper towels.

 

Finish the risotto with a large handful of grated Parmesan and a last ladleful

of hot broth. Give it a quick stir and before that last broth is quite absorbed,

spoon the risotto into shallow bowls. Garnish each serving with a few crispy

fried sage leaves, and pass additional grated cheese at the table.

 

 

Source:

" Vegetarian Epicure 2001-12 "

S(Archived):

" http://www.vegetarianepicure.com/ "

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Per Serving (excluding unknown items): 361 Calories; 8g Fat (20.6% calories from

fat); 8g Protein; 60g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 1389mg

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

 

 

Nutr. Assoc. : 0 0 0 5439 0 26955 27228 1034 0 0 0 0

 

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