|
1 |
Cut pepper
in half lengthwise; discard seeds and membranes.
Place pepper, skin sides up, on an aluminum
foil-lined baking sheet; flatten with hand. Add
corn; broil 5 minutes. Add asparagus; broil 10
minutes or until pepper is blackened, turning
corn and asparagus after 5 minutes. Place pepper
in a zip-top plastic bag; seal. Let stand 15
minutes; peel and chop. Cut kernels from corn.
Cut asparagus into ¼-inch pieces. |
|
3 |
Heat oil in
a large saucepan over medium-high heat. Add
onion, shallots, and garlic; sauté 3 minutes.
Add rice; cook, stirring constantly, 2 minutes.
Add wine; cook, stirring constantly, 5 minutes
or until nearly absorbed. Add broth, 1 cup at a
time, stirring constantly; cook until each
portion of broth is absorbed before adding the
next cup (about 20 minutes). Stir in vegetables,
cheese and remaining ingredients; cook, stirring
constantly, 2 minutes. |
