“Risotto”

Valentine’s Day is the perfect time to splurge on duck breasts—you only need two servings. I haven’t decided if I will use the Duck Breasts with Raspberry Glaze recipe that I created for the new book or the Pan-seared Duck Breasts with one of the sweet chutneys from Carb Wars. Either way, I will be making my faux Risotto as the side dish. It is super easy, it tastes as good as the labor-intensive ones served in fancy restaurants, and we can enjoy it guilt-free, since it is so low in carbs. It would work equally well alongside a filet steak. And, of course, there will be chocolate truffles or chocolate-covered strawberries for dessert.

There’s an old saying, “kissin’ don’t last–good cooking do.” I wish you both!

“Risotto”
Mexican-style hominy is surprisingly low in carbohydrates. I’m not sure why, but it has something to do with the lye process used to make the hominy from dried corn. Juanita’s Mexican Style Hominy® lists just four net grams of carbohydrate per half-cup; most corn products have from thirteen to twenty-five grams in the same amount. Teasdale’s is similar, just be sure the label says “Mexican Style” for either brand.

1 can (1 pound, 13 ounces) Mexican-style
hominy, drained
1/2 cup chopped shallots
4 large fresh mushrooms, chopped
2 tablespoons butter
1/2 cup chicken broth
1/2 cup white wine
1/2 cup fresh parsley, chopped
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
Back pepper to taste

Process the hominy in the bowl of a food processor until it is evenly
chopped. Sauté the shallots and mushrooms in the butter. Add the
hominy, broth, and white wine, and simmer until liquid is absorbed.
Add cream and parsley and heat through. Add Parmesan and heat and
stir until melted. Add salt and pepper to taste and serve.

Servings: 8

PER SERVING:
Total Carb: 10.3g Fiber: 4.8g Net Carb: 5.5g

(C) 2010, Judy Barnes Baker