|2 servings||calories per servings 500||protein serving 21 g||carbs per serving 73 g||total fat per serving 16 g|
Caprese salad is said to have been created in the Island of Capri; here, similar ingredients marry short-grain rice for an elegant weeknight supper. The key to creamy risotto is the rice, which should be a short-grain variety (ideally Arborio), so that its starch can be released with the friction produced between the grains as the rice is stirred. It’s a classic comfort food made even more delightful by the addition of colorful ingredients that mimic the colors of the Italian flag: fresh red tomatoes, Alfresco Pasta’s green pesto, and white Parmesan.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||7 g|
MISE EN PLACE
Peel and finely onion. Chop tomatoes. Pick and chop parsley leaves.
Place a medium sauce pan over high heat. Add 2 1/2 cups water and bouillon cube, turn off the heat and cover to keep warm. This is your broth.
Meanwhile, place a sauté pan over medium-high heat. When hot, add butter and onion. Cook, stirring, until onion is softened, about 3 minutes.
Add rice and stir until rice grains are coated with the butter and their centers appear opaque with a translucent exterior, about 1 minute.
Add wine all at once. Stir until wine has evaporated.
Reduce heat to medium. Add 1/2 cup broth, stirring rice constantly. When all of the liquid has been absorbed, add another 1/2 cup broth, and stir until it is absorbed. Repeat this process until all of the broth is used and the risotto is creamy, but still retains a slight texture ("al dente") about 18 minutes.
Remove risotto from the heat. Stir in Parmesan, tomatoes and pesto, combining well. Season to taste with kosher salt and black pepper. Divide between 2 bowls, top with parsley, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...