Recipe - Risotto With Corn And Red Peppers

5 cup Vegetable broth
1 One half cup Arborio rice
1 cup Diced red bell peppers
One half cup Diced roasted onion; (recipe
to follow)
1 Garlic clove; minced, (I
used 3)
1 cup Corn; frozen or fresh
One fourth cup Sliced fresh basil
Salt and pepper to taste

It's from Dr. Ornish's Everyday Cooking

In a saucepan bring broth to a simmer; adjust heat to keep barely
simmering. In another saucepan, combine rice, pepper, onion, garlic, and 3
cups of the hot vegetable broth. Bring mixture to a simmer over moderately
high heat, adjust heat to maintian a simmer and cook, stiring occasionally,
until most 9of the liquid has been absorbed, about 10 minutes, stirring
accasionally. Add more hot broth 1 cup at a time, stirring often and
waiting until the rice has absorbed most of the liquid before adding more.
After 8 more minutes, the rice shoudl still be a little firm to the bite,
and it should have absorbed about 5 cups total liquid. If the rice seems
underdone or the mixture seems dry, add a little more liquid. Risotto
should be creamy, but not soupy. Remove from heat annd stir in basil.
Season with salt and pepper and serve immediately.

Note: Arborio rice can often be found in an Italian grocery.
Posted to fatfree digest by JBennicoff@aol.com on May 30, 1998