Recipes: Mother's Day Luncheon

the recipes

may 98

Mother's Day Luncheon

Creamy Risotto with Fresh Asparagus

(makes 8 servings)

1	tablespoon (15 ml) olive oil
1	cup (160 g) chopped white onion
6	cups (1,440 ml) fat-free low-sodium beef stock
2	cups (384 g) Italian Arborio or Carnaroli rice
1	cup (240 ml) dry white wine or additional stock
2	teaspoons (10 ml) fresh thyme leaves or 1/2 teaspoon (2.5 ml) crushed dried
	grated zest of 1/2 lemon
1	cup (134 g) fresh asparagus tips
8	lettuce cups
	sprigs of fresh thyme for garnish (optional)

1.	In a large nonstick pot, heat the oil and add the onion. Saute over medium heat until onion is limp, about 4 minutes.
2.	In a separate pot, heat the stock to a simmer; keep hot.
3.	Add the rice to the onion. Cook, stirring, for 1 minute. Add the wine and cook, stirring, until the liquid is absorbed.
4.	Add 1 cup (240 ml) of the stock to the rice, stirring, until all of the liquid has been absorbed. Continue adding stock, 1/2 cup (120 ml) at a time, constantly stirring after each addition until liquid is absorbed. Continue until all stock is used and the risotto is creamy and just tender to the bite. Stir in the thyme and lemon zest.
5.	Blanch the asparagus tips for 1 minute in boiling water. Drain. Gently stir into the risotto.
6.	Place a lettuce cup on each of 8 serving plates. Fill with 1 cup (210 g) of the risotto. Garnish with a sprig of thyme, if desired.

Per serving:	223 calories (8% calories from fat), 6 g protein, 2 g total fat (0.3 g saturated fat), 43 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 33 mg sodium
Diabetic exchanges:	3 carbohydrate (3 bread/starch)

Mixed Strawberry Fields Salad

(makes 8 servings)

8	cups (356 g) mesclun or mixed baby salad greens
4	scallions, white part and 1 inch (2.5 cm) green, thinly sliced
1	cup (90 g) sliced fresh strawberries
Dressing:
2	tablespoons (30 ml) olive oil
2	tablespoons (30 ml) water
2	tablespoons (30 ml) balsamic vinegar
	freshly ground pepper

1.	Place the mesclun in a large salad bowl. Top with scallion and sliced strawberries.
2.	Whisk together the dressing ingredients and pour over the salad. Gently toss.
3.	Divide the salad, placing it opposite the risotto.

Per serving:	50 calories (60% calories from fat), 1 g protein, 4 g total fat (0.5 g saturated fat), 4 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 16 mg sodium
Diabetic exchanges:	1 fat

Individual Peach Tarts

(makes 8 servings)

6	14X18-inch (35X46-cm) phyllo dough leaves
	refrigerated butter-flavored cooking spray
4	firm ripe peaches (348 g), peeled and thinly sliced
	grated zest of 1 lemon
1/2	teaspoon (2.5 ml) ground cinnamon

1.	Preheat oven to 375°F (190°C). Thaw phyllo dough at room temperature following package directions. (Do not leave uncovered for more than a few minutes; it will dry out.)
2.	Cut the phyllo into 4-inch (2.5 cm) squares. Working with 2 squares at a time (keep remaining dough covered with a damp paper towel), place 2 squares on a work surface. Lightly coat each square with cooking spray and top each with another square. Lightly coat top with cooking spray and continue adding layers of dough and lightly coating top with cooking spray until each square is stacked 6 layers deep. Transfer the stacks to a nonstick baking pan. Continue forming stacks until 8 are made.
3.	Top each stack with a fan of the sliced peaches. Sprinkle with lemon rind and cinnamon. Turn corners up and over. (This allows the corners to brown nicely and give the tarts a lovely shape.) Lightly spray each tart with cooking spray.
4.	Bake until brown and peaches are done, about 15 minutes. Serve warm.

Per serving:	57 calories (14% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 11 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 69 mg sodium
Diabetic exchanges:	1 carbohydrate (1 bread/starch)

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