1 1/2 cups Arborio rice
4 cups prepared vegetable broth
= (or two 15-oz cans reduced-sodium
vegetable broth, or two vegetable
bouillon cubes dissolved in 4 cups of
hot water)
2 garlic cloves
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 375 degrees.
Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture.
Let the risotto stand for 5 minutes before serving.
This recipe yields 4 to 6 servings.
Variations: Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. Reserve a portion of whatever vegetable you are planning to add, to serve on the side for the children’s portions:
• Wilted spinach or Swiss chard and corn kernels or goat cheese
• Sautéed zucchini, red pepper, and herbs
• Finely diced baked winter squash, sautéed red onion, and toasted walnuts
• Sautéed leeks and chopped imported black olives
• Roasted eggplant and Italian-style stewed tomatoes
• Steamed asparagus and wilted spinach
• Grated fresh Parmesan or Parmesan-style soy cheese
• Grated mozzarella or mozzarella-style nondairy cheese
Comments: Traditionally, it's made by cooking the rice on the stovetop, ladling in hot broth and stirring almost constantly. An easier route to this wonderful dish is simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 minutes until done (the entire process takes an hour).
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 168
Calories from Fat 0.0%
Total Fat
trace
Cholesterol
0mg
Sodium
9mg
Carbohydrate
37g
Dietary Fiber
trace
Protein
3g
Exchanges: 2 1/2 Grain(Starch)
Rating: ()
Added On: November 20, 2008
* In A Vegetarian Kitchen at http://www.vegkitchen.com
