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
- 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
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.
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.
Top 5 Nutrients
|Calcium:||36 % / 396 mg|
|Vitamin C:||95 %|
|Vitamin D:||38 %|