Risotto with mozzarella & hot pepper flakes
Yield: 6 Servings
Ingredients:
- 1 tb Olive oil
- 2 tb Butter
- 1 sm Onion peeled and chopped
- 1 md Red bell pepper seeded And finely chopped
- 2 md Cloves garlic minced
- 1 1/2 c Arborio rice
- 1/4 ts Hot red pepper flakes
- 5 c Chicken broth heated
- 8 Pitted kalamata olives Coarsely chopped
- 6 Sun-dried tomatoes packed in Oil drained and slivered
- 1 c Shredded part-skim Mozzarella
- 1/4 c Finely chopped parsley
- 2 tb Grated Parmesan cheese
Instructions:
1. In a large skillet preferably nonstick or large pot heat the oil and butter over medium heat until hot. Add the onion and red pepper; saute 5 minutes. Add the garlic and saute an additional minute. 2. Stir in the rice and hot pepper flakes. Cook stirring 2 minutes. Slowly start to add the liquid about a ladleful at a time. Cook covered over medium-low heat 10 minutes stirring occasionally. Add the liquid slowly and stir often. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process covered 10 minutes. 3. Uncover and add the olives and sun-dried tomatoes. Continue adding the liquid and stirring often. The risotto should cook in about 30 minutes. (The finished risotto should be creamy with a little chewiness at the center of the rice.) 4. Add the mozzarella parsley and Parmesan stirring until the cheese has melted. Data per serving: Calories.....360 Carbohydrates.......49g Monounsaturated fat.....5g Protein......12g Sodium...........1077mg Polyunsaturated fat.....1g Fat..........13g Saturated fat........5g Cholesterol...........23mg (From "Pilaf Risotto and Other Ways with Rice" by Sada Fretz) Submitted By CHERYL
