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risotto-corn-red-peppers recipe

Date: Sat, 30 May 1998 01:43:40 EDT
From: (JBennicoff@aol.com)

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.

kwvegan vegan