RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3487
| View Recipe |
|
|
| Recipe Name: |
Roasted Corn and Tomato Risotto - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.50
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons basil, fresh chopped
1 to taste salt and pepper
|
Directions:
Roast corn in the oven or in a skillet.
In a heavy-bottomed saucepan, sauté the shallots in the butter. Add the corn, rice, stock, tomatoes and cream. Stir well and bring mixture to a boil over medium heat.
When mixture has thickened, lower the heat, cover and continue to cook, stirring every 5 minutes (should take 15-20 minutes). Do not let mixture to stick to the pan - add a little more stock if necessary. Turn off the heat, add the cheese and basil.
Season with salt and pepper. Garnish with basil and tomatoes. |
|
|
|
| Nutrition per Serving: |
| Calories: |
232 |
Total Carbs: |
28.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.3 |
Fat: |
10.5 |
Protein: |
5.90 |
| Fiber: |
1.53 |
Sodium: |
59.56 |
|
|
|
