Toomay125: Risotto with Peas, Dried Tomatoes, and Tarragon

[Guest guest]

* Exported from MasterCook Mac *

 

Risotto with Peas, Dried Tomatoes, and Tarragon

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler, p. 176

Serving Size : 4 Preparation Time :0:00

Categories : vegetarian risotto

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons dried tomatoes -- reconstituted

and minced

1 large low-sodium vegetable broth cube

3 1/2 cups hot water

2 tablespoons olive oil

2 cloves garlic -- minced

3 green onions -- minced

1 cup Arborio rice -- uncooked

1 tablespoon dried tarragon

1/2 cup white wine

2 cups shelled peas -- fresh or frozen

1/2 cup low-fat milk

 

The tarragon is light and flowery in flavor, balancing well with the

smoky dried tomatoes. The crunch of the peas adds a satisfying texture.

 

Serves 4.

 

Reconstitute the dried tomatoes. Make a light broth by dissolving the

vegetable cube in the hot water. Heat the oil in a heavy-bottomed

saucepan over medium heat and saute the garlic and onions for 1 minute,

then add the rice and tarragon and stir to coat with oil. Add the wine

and stir gently until liquid is absorbed. Add broth 1/2 cup at a time,

stirring almost constantly and waiting until liquid is absorbed before

each addition. Add peas and dried tomates with last 1/2 cup of broth.

When risotto is done, stir in the milk and heat gently for 2 minutes

longer. Serve immediately.

 

Recommended companion dishes:

Lemon Olive Salad (page 60), steamed broccoli, and sourdough bread.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 176

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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

 

Per serving (excluding unknown items): 293 Calories; 7g Fat (23%

calories from fat); 6g Protein; 47g Carbohydrate; 0mg Cholesterol; 57mg

Sodium

Food Exchanges: 2 1/2 Starch/Bread; 1 1/2 Vegetable; 1 1/2 Fat

 

NOTES : ALMOST INSTANT

 

_____