Vegetarian risotto

Yield: 4 servings

Measure Ingredient
\N \N Canola oil
2 \N Finely diced yellow onions
1 tablespoon Minced garlic
1 pounds Arborio rice
½ cup White wine
32 ounces Hot vegetable stock; (32 to 48)
\N \N Salt and black pepper to taste

In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.

Yield: 4 servings for both the following recipes Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 423 Calories; 0g Fat (0% calories from fat); 8g Protein; 89g Carbohydrate; 0mg Cholesterol; 22mg Sodium NOTES : Ming Tsai

Recipe by: East Meets West

Posted to EAT-LF Digest by BGL <cyberfun@...> on Mar 8, 1999, converted by MM_Buster v2.0l.

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