Risotto with corn and red peppers

1 Servings

Ingredients

Quantity Ingredient
5 cups Vegetable broth
1½ cup Arborio rice
1 cup Diced red bell peppers
½ cup Diced roasted onion; (recipe to follow)
1 Garlic clove; minced, (I used 3)
1 cup Corn; frozen or fresh
¼ cup Sliced fresh basil
Salt and pepper to taste

Directions

It's from Dr. Ornish's Everyday Cooking 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.

Posted to fatfree digest by <JBennicoff@...> on May 30, 1998

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