Yellow Pepper Risotto

* Exported from MasterCook Mac *

Yellow Pepper Risotto

Recipe By : Gourmet, 3/94
Serving Size : 4 Preparation Time :0:00
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

In a skillet, cook peppers in water and 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.
In a heavy 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
become
translucent, about 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.
Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 Tbsp. of
parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 Tbsp.
parsley.


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Per serving: 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>