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* Stuffed Avocados
* Risotto with Red Wine
* Green salad

Stuffed Avocados
Chile

Makes 4 servings

For the Dressing:

 2 teaspoons fresh lemon juice
 1/2 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 1 cup cooked and coarsely chopped chick-peas (garbanzo beans)
 1 ripe tomato, seeded and diced
 2 tablespoons olive oil
 4 scallions, sliced
 1 clove garlic, chopped
 1 tablespoon chopped fresh cilantro or parsley
 2 ripe avocados
 1 tablespoon fresh lemon juice

1. To prepare the dressing: In a small bowl, combine the lemon juice, salt,
and pepper. Slowly whisk in the olive oil, then set aside.

2. In another bowl, combine the chick-peas, tomato, scallions, garlic, and
cilantro or parsley. Pour the dressing over the mixture, tossing gently to
mix evenly.

3. Slice the avocados lengthwise into 4 halves and remove the pits. Sprinkle
the lemon juice over the meat.

4. Spoon the chick-pea mixture into the center of each avocado half, and
serve.

Copyright 1995 Acorn Associates, Ltd.


Risotto with Red Wine
La Contea, Neive, Italy

Makes 4 servings as a main course; 6 servings as an appetizer

 4 to 5 cups chicken broth
 2 tablespoons olive oil
 1+1/2 teaspoons chopped fresh rosemary (crushed if dried)
 2 cloves garlic, chopped
 1 stalk celery, chopped
 1 small onion, chopped
 1 small carrot, chopped
 1+1/2 cups arborio rice
 1/2 cup dry red wine
 Freshly grated Parmesan cheese

1. In a saucepan over medium heat, bring the chicken broth to a simmer.

2. In a 2-quart sauté pan over medium-low heat, heat the oil. Add 1 teaspoon
of the rosemary and the garlic. Cook for 1 minute. Add the vegetables and
cook for 2 minutes more. Stir in the rice and cook for 2 minutes. Raise the
heat to medium, then add the wine, and stir until all the liquid is
absorbed.

3. Add 1/2 cup of the simmering broth, and stir constantly until all the
broth is absorbed. Continue the process, adding 1/2 cup of broth at a time.
Before adding the last 1/2 cup of broth, add the remaining 1/2 teaspoon of
rosemary. The entire cooking time should be 25 to 30 minutes. The rice
should be tender, but al dente, not mushy.

4. Serve immediately with freshly grated Parmesan cheese.

Copyright 1995 Acorn Associates, Ltd.






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