Side Pannel
Risotto with Mozzarella and Hot Pepper Flakes
Risotto with Mozzarella and Hot Pepper Flakes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese
Ingredients List
- 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
Directions
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
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
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
