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Ingredientes
- 1 1/2 c. Arborio rice
- 4 c. prepared vegetable broth (or possibly two 15-ounce cans reduced-sodium vegetable broth, or possibly two vegetable bouillon cubes dissolved in 4 c. of warm water)
- 2 x garlic cloves very finely chopped
Direcciones
- Preheat the oven to 375 degrees.
- Combine the rice with the stock, one additional c. of water, and the garlic in a two-qt casserole dish. Cover and bake for 1 hour, stirring every 15 min. At the third stirring, stir in one more c. of water. When done, the rice should have a tender and creamy texture.
- Let the risotto stand for 5 min before serving.
- This recipe yields 4 to 6 servings.
- Variations: Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. Reserve a portion of whatever vegetable you are planning to add in, to serve on the side for the children"s portions:
- o Wilted spinach or possibly Swiss chard and corn kernels or possibly goat cheese o Sauteed zucchini, red pepper, and herbs o Finely diced baked winter squash, sauteed red onion, and toasted walnuts o Sauteed leeks and minced imported black olives o Roasted eggplant and Italian-style stewed tomatoes o Steamed asparagus and wilted spinacho Grated fresh Parmesan or possibly Parmesan-style soy cheese o Grated mozzarella or possibly mozzarella-style nondairy cheese
- Comments: Traditionally, it's made by cooking the rice on the stovetop, ladling in warm broth and stirring almost constantly. An easier route to this wonderful dish is simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 min till done (the entire process takes an hour).
- Description: "A cold-weather "slow food," risotto, a creamy rice dish made with Arborio rice (available in well-stocked supermarkets and Italian groceries) is a classic Italian comfort food."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 629mg | 26% |
| Potassium 57mg | 2% |
| Total Carbs 39.27g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.4g | 1% |
| Protein 3.35g | 5% |
