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Thursday, July 05, 2007

Manitoba 100 Mile Oato Risotto

Manitoba 100 Mile Oato Risotto - 8 servings
Photo coming soon.
I’m testing out some ideas that are both within the 100 mile diet for people in Manitoba and that are friendly for people living with diabetes. The fat content comes from an oil that has the omega fatty acids that fight the high cholesterol fats. From the test kitchen and in progress:

3 tbs fresh press local Canola oil (available at F.O.O.D.)
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups stone cut Manitoba Oats (available at DeLuca’s)
1 cup dry white wine (there is only one, unfortunately unpleasant, Manitoba white wine available that can pass for cooking but I won't be quoted on that)
About 6 cups of hot chicken stock or vegetable stock (easy to make stock from scratch)
Two cups sautéed local mushrooms (great varieties available) *
1/2 cup grated Parmesan (try some Manitoba hard cheese varieties)
4 tablespoons unsalted butter, cut into small pieces (Notre Dame Butter)

In a medium-size heavy saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the oats and continue to stir, using a wooden spoon, to coat the oats with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the oats. Pour in enough stock to cover the oats completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the oats are al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the sautéed mushrooms and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

* Try local asparagus, squashes, or your favourite vegetables for different types of risotto.
**Butter step optional for Diabetes friendly food.

Per serving: 427 Calories; 18g Fat (40% calories from fat); 14g Protein; 48g Carbohydrate; 22mg Cholesterol; 1410mg Sodium

With Butter Per serving: 373 Calories; 12g Fat (31% calories from fat); 14g Protein; 48g Carbohydrate; 6mg Cholesterol; 1409mg Sodium


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