- Exported from MasterCook Mac
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.
24g Fat (41% calories from fat);
Nutr. Assoc. : 0 0 0 5663 0 0 0 0 1034 0