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Baked Risotto Makes 4 to 6 servings A cool-weather “slow food,” risotto, a creamy rice dish made with Arborio rice (available in well-stocked supermarkets and Italian groceries) is a classic Italian comfort food. Traditionally, it’s made by cooking the rice on the stovetop, ladling in hot broth and stirring almost constantly. An easier route to this wonderful dish is simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 minutes until done (the entire process takes an hour). During that time, you’re free to work on another part of the meal, or do something else altogether. • 1-1/2 cups Arborio rice • 4 cups prepared vegetable broth, two 15-ounce cans reduced-sodium vegetable broth, or two vegetable bouillon cubes dissolved in 4 cups hot water • 2 cloves garlic, very finely minced 1. Preheat the oven to 375 degrees. 2. Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 mins. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture. 3. Let the risotto stand for 5 minutes before serving. Calories: 198. Total fat: 0 g. Protein: 4 g. Fiber: 5 g. Carbohydrates: 43 g. Cholesterol: 0 g. Sodium: 59 mg. Baked Risotto—with several variations Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings, as I do. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. I also reserve a portion of whatever vegetable I am planning to add, to serve on the side for the children’s portions: Wilted spinach or Swiss chard and corn kernels or goat cheese. Sautéed zucchini, red pepper, and herbs. Finely diced baked winter squash, sautéed red onion, and toasted walnuts. Sautéed leeks and chopped imported black olives. Roasted eggplant and Italian-style stewed tomatoes. Steamed asparagus and wilted spinach. Grated fresh Parmesan or Parmesan-style soy cheese. Grated mozzarella or mozzarella-style nondairy cheese Hanukkah. Latkes (Potato Pancakes) Makes about 4 dozen This recipe is adapted from her book: Vegetarian Celebrations. To accompany latkes, I usually make a light meal. Potato pancakes served with applesauce and/or sour cream are so delicious and filling, that they become the “main event.” I usually make something traditionally Jewish to accompany the meal, such as borscht, and a dairy delicacy, either cheese blintzes or a noodle pudding. A salad is usually enough to complete the meal. Fried foods are traditionally eaten on Hanukkah to symbolize the sacred oil of the Maccabean temple. Though fried foods are not generally favored by the healthconscious, it’s hard to imagine Hanukkah without them. To make these less oily, fry them in a non-stick skillet or griddle with a minimal amount of light olive oil, and drain well on paper towels before serving. • 6 large potatoes, peeled and finely grated • l medium onion, finely grated • 3 eggs, beaten • 1/2 cup matzo meal • Salt and freshly ground pepper to taste • Light olive oil for frying • Applesauce • Reduced-fat sour cream, preferably organic, or nondairy sour cream substitute If grating potatoes in a food processor, run them through with a fine grating attachment. Put the grated potatoes in a colander and let drain for l0 minutes, then press down on them with palms to extract excess liquid. Combine in a mixing bowl with the onion, eggs, and matzo meal. Season to taste with salt and pepper. Heat just enough oil to coat the bottom of a wide nonstick skillet or griddle. Drop in enough batter to form 2-1/2- to 3-inch pancakes. Fry on both sides over mediumhigh heat until golden brown and crisp. Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce and/or sour cream. The Vegetarian Family Cookbook Broadway Books. $17.95. By Nava Atlas. |
