Vegetable Risotto with Parmesan

Name: Vegetable Risotto with Parmesan
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) olive oil; 4 garlic cloves minced; 2 cups (500 mL) mushrooms sliced; 1 onion chopped; 1 tsp (5 mL) dried basil; 1/2 tsp (2 mL) pepper; 1 1/2 cups (375 mL) a short-grain type of rice (arborio or carnaroli); 3 cups (750) Milk; 1 cup (250 mL) vegetable or chicken broth; 1 diced bell pepper (red; yellow or green); 1 cup (250 mL) corn kernels; 1/2 cup (125 mL) diced celery or zucchini; Grated rind of 1/2 lemon; 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese; Salt to taste

This recipe is taken from the 2002 Milk Calendar. A creamy combination of milk with rice and sweet vegetables makes this Risotto one of the most satisfying meals you'll ever have.

Prep: 10 min
Cooking: 35 min

Yields 4 servings

Ingredients

1 tbsp (15 mL) olive oil
4 garlic cloves minced
2 cups (500 mL) mushrooms sliced
1 onion chopped
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) a short-grain type of rice (arborio or carnaroli)
3 cups (750) Milk
1 cup (250 mL) vegetable or chicken broth
1 diced bell pepper (red, yellow or green)
1 cup (250 mL) corn kernels
1/2 cup (125 mL) diced celery or zucchini
Grated rind of 1/2 lemon
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
Salt to taste

READY FOR REWARDS?

Preparation

In heavy saucepan, heat oil over medium-high heat; sauté garlic, mushrooms, onion, basil and pepper, stirring, for 10 min or until mushrooms are browned. Add rice; cook, stirring for 1 min.

Reduce heat to medium. Stir in 2 1/2 cups (625 mL) of the milk and the stock; bring barely to boil. Cover and reduce heat to low; simmer for 10 min.

Stir in peppers and corn; cook, covered, for 15 min or until liquid is almost absorbed and rice is still slightly firm to the bite. Stir in remaining milk; then celery, lemon rind and Canadian Parmesan cheese until mixture is creamy. Add salt to taste.

Tips

Healthy Eating Tip: Energy matters- This rice, milk, corn, mushrooms and Parmesan cheese used in this recipe, make one serving an excellent source of riboflavin. Riboflavin helps our body release energy from food.