RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 552
View Recipe |
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Recipe Name: |
Roasted Corn and Tomato Risotto |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-17
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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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 2 Tablespoons basil, fresh chopped 1 to taste salt and pepper
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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. |
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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 |
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