Vegetable Risotto

I realize that I have not posted many recipes for carbs yet. If your snack patterns are anything like mine, you're probably getting your carb needs met throughout the day without having to add a starch side dish to your dinner. If that is not the case, then I recommend sneaking in some beneficial veggies (or fruit) that you don't eat on a regular basis (beets, asparagus, mushrooms, etc) into the carb.

Partially cook that vegetable if it is not a quick cooking one (drop beets in boiling water for 5 minutes and drain, or saute the mushrooms until they lose their juice). Choose a cheese that matches your vegetable (bleu cheese crumbles with apples or pears, goat cheese with beets, gruyere for mushrooms, or grated parmesan cheese since it is generic and works with everything).

You may also add shrimp, scallops or other fish for a complete meal. Quick-cooking seafood may be added raw with or in lieu of the vegetables. Alternatively, fully cooked seafood can be stirred in at the end with the cheese.

The key to making risotto is preparing yourself for 20 minutes of stirring . Get everything you need ready and line them all up by the stove. Put on some music and get lost in fantasy as you stir, stir, stir.

1 teaspoon canola oil
1 shallot, finely minced (about 2 tablespoons)
1 cup arborio rice
1/4 cup white wine (or red if it matches the color of your vegetable)
3-4 cups chicken or vegetable stock, simmering on another burner
1/2 cup diced and partially cooked vegetable of your choice
1/4 cup grated parmesan cheese
salt and pepper to taste

Bring the stock to a boil in a saucepan and keep on very low heat on a burner that is within reach. Heat a 3-quart casserole or saucepan on medium heat and add the oil, followed by the shallots. Cook the shallots for one minute and add the rice. Cook the rice, stirring for two-three minutes until very hot and opaque. Add the wine (it should sizzle violently). When the wine is almost all absorbed, add about 1/3 cup hot stock and stir until almost absorbed. Add the vegetable and another 1/3 cup stock and cook stirring, until almost all absorbed. Keep adding stock 1/3 cup at a time, stirring until it's almost all absorbed, for about 20 minutes, until the rice is cooked but still chewy and firm. Remove from heat and stir in the cheese. Taste and adjust seasoning. Serve right away with a lightly dressed green salad.