Risotto With Vegetables

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* Exported from MasterCook *

 

Risotto With Vegetables

 

Recipe By : Los Angeles Times, Jan 3 2002

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 cups vegetable stock -- preferably homemade

5 tablespoons unsalted butter -- divided

1 tablespoon olive oil

1 medium onion -- finely sliced

1 1/4 cups uncooked arborio or vialone nano rice

1 medium carrot -- diced small

2 celery ribs

cut into thin slices

2/3 cup shelled fresh or frozen peas -- (and thawed)

2 fresh tomatoes -- peeled, seeded

and coarsely chopped

1 medium zucchini -- diced small

3/4 cup freshly grated Parmesan cheese -- divided

Salt and freshly ground black pepper

 

Serves 4.

 

From " The Gastronomy of Italy " by Anna Del Conte (Friedman/Fairfax, $40).

 

Bring the stock to simmering point and keep it simmering. Put 4

tablespoons butter, the oil and onion into a heavy-bottomed saucepan, and

saute gently until the onion is soft and translucent. Add the rice and

cook for 1 minute, stirring constantly so the rice is coated with the fat.

 

Pour about 1 cup of the stock over the rice and cook, stirring the whole

time, until nearly all the stock is absorbed. Add another 2/3 cup of the

simmering stock and continue stirring; regulate the heat so that the rice

cooks steadily at a lively simmer.

 

When the rice has been cooking for about 10 minutes, add the carrot,

celery, peas and tomatoes; mix. Keep adding small amounts of stock as soon

as the rice begins to look dry.

 

After another 5 minutes, add the zucchini and cook, stirring and adding

more simmering stock as necessary. Do not add too much stock at one time

-- when the rice is nearly done, add no more than 1/4 cup at a time.

 

When the rice is tender but al dente, take the pan off the heat and mix in

the remaining tablespoon butter and half the Parmesan. Taste and add salt

if necessary and pepper. Stir thoroughly, and place the risotto in a

heated dish.

 

Serve at once, with the rest of the Parmesan in a bowl on the side.

 

Nutrition information per serving: Calories 495, Carbohydrates 51 g,

Protein 17 g, Fat 25 g, including sat. fat 13 g, Cholesterol 54 mg, Sodium

444 mg, Calcium 311 mg, Dietary fiber 4 g. Diabetic exchanges per serving:

1 vegetable exch., 3 bread/ starch exch., 1 medium-fat meat exch., and 4

fat exch.

 

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