*  Exported from  MasterCook Mac  *
 
                           Yellow Pepper Risotto
 
 Recipe By     : Gourmet, 3/94
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Risotto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    yellow bell peppers -- chopped
    1      tablespoon    water
    5      tablespoons   unsalted butter
    1      cup           finely diced zucchini
    4      cups          chicken broth
    6                    shallots -- minced (about 1 c.)
    1      cup           Arborio rice
      1/3  cup           dry white wine
    1      cup           freshly grated Parmesan cheese
    2      tablespoons   minced flat-leaf parsley
 
 In a skillet, cook peppers in water and 2 Tbsp. butter, covered partially, over 
 moderate heat, stirring occasionally, until very soft, about 20 min. Puree 
 peppers in a food processor or blender and strain through a coarse sieve into a 
 small bowl. Season puree with salt and pepper.
 		In the cleaned skillet cook zucchini in 1 Tbsp. remaining butter
	over moderate 
 heat, stirring, until crisp-tender, about 2 minutes, and season with salt and 
 pepper.
 	In a saucepan heat broth and keep at a bare simmer.
 	In a heavy 2-3 quart saucepan cook shallot and garlic in remaining 2 Tbsp. 
 butter over moderately low heat until very soft but not browned, about 5 min. 
 Stir in rice and cook over moderate heat, stirring constantly, until edges become 
 translucent, about 5 min. Add wine and cook, stirring constantly, until wine is 
 absorbed. Add about 1/2 c. simmering broth and cook, stirring constantly, until 
 broth is absorbed. Continue adding broth, about 1/2 c. at a time, and cooking, 
 stirring constantly and letting eaqch addition be absorbed before adding the 
 next, until rice is al dente, about 20 min.
 	Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 Tbsp. of 
 parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 Tbsp. 
 parsley.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 543 Calories; 24g Fat (41% calories from fat); 25g Protein; 53g 
 Carbohydrate; 59mg Cholesterol; 1956mg Sodium
 
 
 Nutr. Assoc. : 0 0 0 5663 0 0 0 0 1034 0
 
 Peter Link
 <nurppl@nurse.emory.edu>