Yellow Pepper Risotto

Yellow Pepper Risotto

Recipe By : Gourmet, 3/94

4 Preparation Time :

Categories : Risotto

Amount Measure Ingredient -- Preparation Method -- -- --

3 yellow bell peppers -- chopped

1 tablespoon water

5 tablespoons unsalted butter

1 cup finely diced zucchini

4 cups chicken broth

6 shallots -- minced (about 1 c.)

1 cup Arborio rice

1/3 cup dry white wine

1 cup freshly grated Parmesan cheese

2 tablespoons minced flat-leaf parsley

2 Tbsp. butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 min. Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season puree with salt and pepper.

In the cleaned skillet cook zucchini in 1 Tbsp. remaining

butter over moderate heat, stirring, until crisp-tender, about 2 minutes, and season with salt and pepper.

In a saucepan heat broth and keep at a bare simmer.

2-3 quart saucepan cook shallot and garlic in remaining

2 Tbsp. butter over moderately low heat until very soft but not browned, about 5 min. Stir in rice and cook over moderate heat, stirring constantly, until edges

5 min. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 c. simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 c. at a time, and cooking, stirring constantly and letting eaqch addition be absorbed before adding the next, until rice is al dente, about 20 min.

1 Tbsp. of parsley, and salt and pepper to taste. Sprinkle risotto with remaining

1 Tbsp. parsley.

543 Calories;

24g Fat (41% calories from fat);

25g Protein;

53g Carbohydrate;

59mg Cholesterol;

1956mg Sodium

Nutr. Assoc. : 0 0 0 5663 0 0 0 0 1034 0

Peter Link

<nurppl

nurse.emory.edu>