Garlic And Tomato Risotto^ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, finely chopped
1 tsp: To 2 dried basil leaves,
1 medium: Red bell pepper, finely
1/2 tsp: Dried oregano leaves,
Chopped,
2 cup: Uncooked arborio rice,
3 tbsp: Minced garlic,
5 cup: To 7 hot vegetable broth,
1 tbsp: Chopped sun-dried tomatoes,
2 cup: Chopped fresh spinach,
Not packed in oil,
Leaves,
1 cup: Chopped and drained fresh or,
1 tbsp: Grated Parmesan, optional
Canned tomatoes,
Salt and pepper to taste,
Directions:
Spray a 3-quart saucepan or 12" nonstick skillet with vegetable
cooking spray. Heat over medium-high heat. Add onion; saute until
soft but not browned. Add 1/4 cup vegetable broth if needed to
prevent onion from browning. Add bell pepper, garlic, dried and fresh
tomatoes, basil and oregano. Saute, stirring, about 5 minutes.
Add rice; saute about 1 minute. Pour in 1/2 cup broth. Bring to a
boil; reduce heat to medium. Cook, stirring constantly, until liquid
is almost completely absorbed. Add another 1/2 cup broth. Continue
stirring and adding broth 1/2 cup at a time as it is absorbed.
Stop adding broth when rice is creamy and just tender, about 30-35
minutes. Remove risotto from heat and stir in spinach. Add cheese if
desired and season to taste. Serve immediately. 6 servings.
Per serving: 279 calories, 6 g protein, 1 g fat (3%), 60 g
carbohydrate, 0 mg cholesterol, 33 mg sodium, 5 g fiber.
Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp
cooking spray. Heat over medium-high heat. Add onion; saute until
soft but not browned. Add 1/4 cup vegetable broth if needed to
prevent onion from browning. Add bell pepper, garlic, dried and fresh
tomatoes, basil and oregano. Saute, stirring, about 5 minutes.
Add rice; saute about 1 minute. Pour in 1/2 cup broth. Bring to a
boil; reduce heat to medium. Cook, stirring constantly, until liquid
is almost completely absorbed. Add another 1/2 cup broth. Continue
stirring and adding broth 1/2 cup at a time as it is absorbed.
Stop adding broth when rice is creamy and just tender, about 30-35
minutes. Remove risotto from heat and stir in spinach. Add cheese if
desired and season to taste. Serve immediately. 6 servings.
Per serving: 279 calories, 6 g protein, 1 g fat (3%), 60 g
carbohydrate, 0 mg cholesterol, 33 mg sodium, 5 g fiber.
Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp