Recipe - Vegetable Risotto (Mf)

1 tablespoon Vegetable oil
2 cup Chopped onion
2 Cloves garlic, minced
4 cup Chopped, peeled chayote
(about 1 pound)
3 cup Cubed, peeled butternut
squash ( One half inch pieces)
1 cup Cubed carrot
4 cup Vegetable Stock
1/3 cup Fresh lime juice
1 tablespoon Minced, fresh thyme
1 tablespoon Grated, peeled gingerroot
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Fresh Scotch bonnet or
habanero pepper or
2 Serrano chilies, halved and
seeded
3 cup Halved fresh mushrooms

VEGETABLE STOCK
11 Fresh thyme sprigs
5 cup Water
4 cup Coarsely chopped chayote
(about 1 pound)
1 One half cup Sliced celery
1 One fourth cup Coarsely chopped onion
3 tablespoon Shredded coconut
10 Black peppercorns
10 Whole allspice
8 Cloves garlic, halved
1 Bay leaf

Another from the 9/94 Cooking Light Jamaican feature.

Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and
garlic; saute' 5 minutes. Add Vegetable Stock and next five ingredients;
bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch
bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer
20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup)
Calories 81; Fat 2.3g; Protein 2.8 g; Carb. 14.5g; Fiber 2.2g.

Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for
Vegetable Run Down. Combine thyme stems and the remaining ingredients in a
large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered,
over medium low heat 30 minutes. Strain the stock through a sieve into a
large bowl; discard the solids. Yield:4 cups
Posted to EATL Digest 27 October 96

Date: Mon, 28 Oct 1996 09:10:00 PST

From: Brenda Pittsley brendap@CORBIS.COM