Ingredients:
- carrot-corn broth , recipe follows
- garnish: deep fried basil sprigs
- drops hot sauce , to taste
Directions:
- Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes.
- Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked. Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth. Top with basil sprig and serve immediately.
- CARROT CORN BROTH:
- In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm.
- Note: For variation you can add poached garlic to the carrots to be juiced; substitute red bell pepper juice for some of the carrot or add an infusion of saffron simmered for a few minutes in a little white wine. If I feel really decadent I substitute 2 teaspoons of truffle oil for the butter.
- Yield: 2 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.8 Kcal (2938 kJ) | ||
| Calories from fat | 164.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.23g | 28% | |
|---|---|---|---|
| Cholesterol | 19.9mg | 7% | |
| Sodium | 117.54mg | 5% | |
| Potassium | 1235.92mg | 26% | |
| Total Carbs | 117g | 39% | |
| Sugars | 10.46g | 42% | |
| Dietary Fiber | 11.5g | 46% | |
| Protein | 20.62g | 41% | |
| Vitamin C | 56.2mg | 94% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 2.2mg | 12% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.95 Kcal (515 kJ) | ||
| Calories from fat | 28.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 28% | |
|---|---|---|---|
| Cholesterol | 3.49mg | 7% | |
| Sodium | 20.59mg | 5% | |
| Potassium | 216.52mg | 26% | |
| Total Carbs | 20.5g | 39% | |
| Sugars | 1.83g | 42% | |
| Dietary Fiber | 2.01g | 46% | |
| Protein | 3.61g | 41% | |
| Vitamin C | 9.8mg | 94% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.4mg | 12% | |
| Calcium | 9.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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