I even got my kids to eat this!!
It's from Dr. Ornish's Everyday Cooking
Risotto with Corn and Red Peppers
5 cups vegetable broth
1-1/2 cups arborio rice
1 cup diced red bell peppers
1/2 cup diced roasted onion (recipe to follow)
1 garlic clove, minced (I used 3)
1 cup corn, frozen or fresh
1/4 cup sliced fresh basil
salt and pepper to taste
In a saucepan bring broth to a simmer; adjust heat to keep barely simmering.
In another saucepan, combine rice, pepper, onion, garlic, and 3 cups of the
hot vegetable broth. Bring mixture to a simmer over moderately high heat,
adjust heat to maintian a simmer and cook, stiring occasionally, until most
9of the liquid has been absorbed, about 10 minutes, stirring accasionally. Add
more hot broth 1 cup at a time, stirring often and waiting until the rice has
absorbed most of the liquid before adding more. After 8 more minutes, the rice
shoudl still be a little firm to the bite, and it should have absorbed about 5
cups total liquid. If the rice seems underdone or the mixture seems dry, add
a little more liquid. Risotto should be creamy, but not soupy. Remove from
heat annd stir in basil. Season with salt and pepper and serve immediately.
Note: Arborio rice can often be found in an Italian grocery.
Enjoy, Jan Bennicoff