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From: Cheryl (lsanca1-ar13-4-60-128-026.lsanca1.dsl-verizon.net)
Subject: risotto recipe
Date: March 19, 2003 at 7:56 pm PST

Here is a Lorna Sass recipe, from "Complete Vegetarian Kitchen":

Risotto with corn and roasted peppers:

1 Tbs. olive oil (just use broth for McDougalling)
1 lg. clove garlic, minced
1 tsp. cumin
1 onion, chopped
1-1/2 C. arborio rice
1-1/2- 2 C. corn kernals
3-1/2- 4 C vegetable stock
1 tsp. sea salt
2 lg. roasted red or green peppers, seeded and cut into strips (I just used jarred)
1/2 C. minced cilantro or parsley
freshly ground black pepper

1. Heat oil (or broth) in cooker and saute garlic, cumin and onion for one minute, stirring frequently. Stir in rice.
2. Stir in corn, 3-1/2 C. stock and salt. Lock lid, bring to high pressure. Lower heat and cook at high pressure for 5 minutes. Reduce pressure with quick-release. Remove lid carefully, tilting it away from you.
3. The rice will continue to absorb liquid; risotto should end up being slightly soupy. If necessary, stir in a bit more stock as you stir in the peppers, cilantro and ground pepper. Cook over med. heat until rice is desired consistency.



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