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I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

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This one is a little more time consuming than my usual recipes, but really really worth it!  It made a lot, probably enough for 3 people.

1 cup arborio rice

about 2 cups water seasoned with salt and pepper

1/2 Tbs butter

olive oil

2 cloves garlic

1/2 cup chopped onion, divided in half

2 carrots, peeled and pureed

splash of red wine

5 small summer squash, peeled and chopped

2 vegetarian italian sausages

1. Heat the water in a small saucepan either next to or behind the burner that you will use for the risotto. Since you will also be cooking vegetables and sausage in a pan, I recommend putting the veggies next to the risotto and the water behind it. This way the things that need stirring are in front.

2. Melt the butter and a little olive oil in your risotto pot.  Add one clove of chopped garlic and half of the onions.

3. While those things are heating chop the squash and sausage into bite sized pieces, and puree the carrot in a food processor or blender.

4. Once the onion and garlic are slightly browned add the carrot to the pot and stir making a paste on the bottom of the pot.

5. Add the rice and stir it around so that it is completely coated with the onion,garlic,carrot,butter,olive oil.

6. At this point the water should be hot. Keep the burner on low and add a ladlefull of the water to the rice. Stir and let the water absorb. The rice pot should be on low heat as well.

7. While adding water and stirring, I like to multi task by sauteing the remaining garlic and onions with the squash and sausage in a pan with a little olive oil or cooking spray.

8. Continue to add the water, stir, and let absorb, until the risotto is the correct consistency. You may find that you need more or less than two cups of water.

8. When you are almost at the desired consistency add a splash of red wine.

9. The final step is to mix in the vegetable/sausage mixture once the risotto is finished.

10. It’s great topped with parmesan cheese.

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