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Name: Risotto with Corn and Red Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Arborio rice; 1 Garlic clove; minced, (I; salt and pepper to taste; 1 c Diced red bell peppers; 1/2 c Diced roasted onion; (recipe; 1/4 c Sliced fresh basil; 1 c Corn; frozen or fresh; 5 c Vegetable broth

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INGREDIENTS

1 1/2 c Arborio rice
1 Garlic clove; minced, (I
salt and pepper ; to taste
1 c Diced red bell peppers
1/2 c Diced roasted onion; (recipe
1/4 c Sliced fresh basil
1 c Corn; frozen or fresh
5 c Vegetable broth

Servings

INSTRUCTIONS

Its from Dr. Ornishs 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 on May 30, 1998

NOTES

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Risotto with Corn and Red Peppers

1 1/2 c Arborio rice
1 Garlic clove; minced, (I
 salt and pepper to taste
1 c Diced red bell peppers
1/2 c Diced roasted onion; (recipe
1/4 c Sliced fresh basil
1 c Corn; frozen or fresh
5 c Vegetable broth

Its from Dr. Ornishs 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@aol.com> on May 30, 1998

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Nutrition

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Serving Size: 1 Serving (1511g)
Recipe Makes: 1 Servings

Calories: 1262
Calories from Fat: 16 (1%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 4858.4mg		168 %
Potassium 255.4mg		7 %
Total Carbohydrate 281g		83 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 271.6g
Protein 21.8g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1262

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