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Receta Risotto With Artichoke Hearts, Prosciutto, And Red Bell Pep
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Ingredientes
- 2 c. chicken broth
- 1/2 sm red bell pepper cut into julienne strips
- 1/2 c. frzn artichoke hearts cooked according to the packagedirections and liquid removed
- 3 Tbsp. extra virgin olive oil
- 1 x onion chopped
- Â Â a 1/4-inch-thick slice of prosciutto cut into 1/4-inch dice (about 1/4 c.)
- 1 c. Arborio rice (Italian short-grain rice, available at specialty foodsshops and some supermarkets)
- 1/3 c. dry white wine
- 1/4 c. freshly grated Parmesan
- 1 Tbsp. chopped fresh parsley leaves
- Â Â white pepper to taste
Direcciones
- In a small saucepan dilute the broth with 2 c. water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 Tbsp. of the oil over moderate heat, stirring, for 2 min and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 Tbsp. oil over moderately low heat, stirring, till it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mix over moderate heat, stirring, for 1 minute, or possibly till the rice is coated well with the oil. Add in the wine and cook the mix over moderately high heat, stirring, for 1 to 3 min, or possibly till the wine is absorbed, add in 1/2 c. of the simmering broth, and cook the mix at a vigorous simmer, stirring, for 3 to 5 min, or possibly till the liquid is absorbed. Continue adding the broth, about 1/2 c. at a time, stirring constantly and letting each portion be absorbed before adding the next, till only 1/2 c. of the brot h remains. Stir in the vegetables and 1/3 c. of the remaining broth and simmer the mix, stirring, for 1 minute,
- or possibly till the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add in the remaining broth and cook the risotto in the same manner till the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white
- pepper.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 981g | |
| Calories 1346 | |
| Calories from Fat 460 | 34% |
| Total Fat 52.13g | 65% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1385mg | 58% |
| Potassium 1028mg | 29% |
| Total Carbs 168.46g | 45% |
| Dietary Fiber 9.6g | 32% |
| Sugars 6.98g | 5% |
| Protein 33.74g | 54% |
