Corn Harvest Risotto

[Guest guest]

* Exported from MasterCook *

 

Corn Harvest Risotto

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

5 cups water

3 cups fresh or frozen corn kernels

1 cup dry white wine

1 tablespoon sugar -- (optional; needed only if corn is frozen or not

recently harvested)

1 teaspoon salt

1/2 teaspoon turmeric

1 tablespoon extra-virgin olive oil

1 3/4 cups uncooked Arborio rice

2 shallots -- minced

3 garlic cloves -- minced

1 red bell pepper -- diced

2 tablespoons chopped fresh basil -- plus extra for garnish

1 ripe tomato -- diced

Salt and freshly ground black pepper

 

YIELD: 6 To 8 SERVINGS

 

This risotto is infused with the sweet flavor of corn. Red peppers, tomato, and

basil add to the summery flavors.

 

In a medium saucepan, bring 1 cup of the water to a boil. Add the corn, cover,

and cook for 4 minutes. Pour into a blender and puree. Return the pureed corn to

the saucepan. Add the remaining 4 cups water, the wine, sugar (if using), salt,

and turmeric. Heat to simmering.

 

In a large nonstick skillet, heat the olive oil over medium heat. Add the rice,

shallots, garlic, and bell pepper and toss to coat with the oil. Saute for 3 to

5 minutes, until the rice appears toasted.

 

Add 1 cup of the simmering corn broth to the rice and reduce the heat to medium.

Stir until most of the liquid has been absorbed. Continue adding more corn

broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. When

half the corn broth has been absorbed, stir in the basil. It will take between

18 and 35 minutes for the liquid to be absorbed and the rice to become tender

and creamy. Stir in the tomato. Season to taste with salt and pepper, if needed.

Serve immediately, garnished with fresh basil leaves, if desired.

 

Calories 369 * Protein 8 gm * Fat 2 gm * Percent of calories from fat 6%

Cholesterol 0 mg * Dietary fiber 3 gm * Sodium 402 mg * Calcium 16 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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

 

Per Serving (excluding unknown items): 70 Calories; 2g Fat (45.5% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 366mg

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

Carbohydrates.

 

 

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