The traditional cooking method for risotto requires constant attention, this version offers an easier way to cook the classic rice and vegetable dish known for its creamy consistency.
1/4 cup thinly sliced celery
1/4 cup thinly sliced shallots or green onions
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1 tablespoon butter or margarine
1 cup arborio* or long-grain rice
1 (14-ounce) can reduced-sodium chicken broth
1 3/4 cups water
1/2 cup fresh or frozen peas, thawed
1/2 cup coarsely chopped yellow summer squash and/or zucchini
1/2 teaspoon finely shredded lemon peel
Fresh herb sprigs (optional)
- In a large saucepan, cook celery, shallots or green onions, garlic, and pepper in hot margarine or butter until tender. Add uncooked rice. Cook and stir 2 minutes more. Carefully stir in broth and water. Bring to boiling; reduce heat. Cover; simmer 25 minutes (do not lift cover). Remove from heat.
- Stir in peas, squash, and lemon peel. Cover and let stand 5 minutes. Serve immediately. Garnish with fresh herb sprigs, if desired.
Makes 6 servings.
Tip: This is a low-sodium recipe, if desired, season with salt to taste.
Traditional Method: Cook celery, shallots, garlic, and pepper as directed above; add uncooked rice. Cook and stir for 2 minutes more. In a medium saucepan, bring chicken broth and water to boiling. Add broth mixture, 3/4 cup at a time, to rice mixture, stirring constantly until liquid is almost absorbed after each addition. Rice will be almost tender but firm to the bite. (It should have a creamy consistency.) This should take about 20 minutes. During cooking, adjust the heat as necessary to keep the broth at a gentle simmer. Stir in peas, squash, and lemon peel. Cover and let stand for 5 minutes. Serve immediately.
*Arborio rice, grown in northern Italy, is traditionally used for risottos. Use long-grain rice if arborio isn't available.
Nutritional Information Per Serving (1/6 of recipe): calories: 156, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 227mg, carbohydrate: 29g, fiber: 1g, protein: 4g
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.