Tag Archives: Risotto

Salmon with Lemon Risotto

salmon-risotto

I think I’ve said this a million times before, but I love risotto!

Ingredients:
3-3 1/2 Cups Chicken Broth
4 Tablespoons Olive OIl, divided
2 Cloves Garlic, minced
1 Cup Rice (Arborio, white, short grain brown)
2 teaspoons Lemon Zest
Salt and Freshly Ground Black Pepper
Salmon, about 1.25lbs

 

Preheat oven to 400°F.

Simmer broth in a small saucepan.

Heat 2 Tablespoons oil in a large saucepan over medium heat.  Add rice and garlic, cooking until rice is lightly browned.  Add a ladle of warm broth to the pan.  Stir and simmer until almost all of the liquid is absorbed.  Keep adding broth and simmering until almost all the liquid is gone and the rice is tender.  White/Arborio rice will take 15-20 minutes and brown rice will take about 45-50 minutes.  Add pepper and lemon zest.

While the risotto is cooking, prepare the salmon.  Place salmon on a foil lined baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake salmon for about 20 minutes, until it just begins to flake easily with a fork (about 140°F internal temperature).

Serve salmon over the lemon risotto.

Yield: 3-4 Servings

Sausage and Broccoli Risotto

 

This Sausage and Broccoli Risotto is a rich and creamy meal.  The sweet Italian sausage gives this dish a fantastic flavor.  You could even use a spicy sausage to give the Sausage and Broccoli Risotto a kick!  The broccoli is stir-fried quickly, so it retains some crunch when the risotto is finished.  This Sausage and Broccoli Risotto is seriously delicious.

 

 

Ingredients:
8 Cups Chicken Broth
3 Tablespoons Unsalted Butter, divided
1 Head Broccoli, cut into small florets
3 Sweet Italian Sausages, about 1 lb
1/2 Medium Onion, finely chopped
1 Medium Carrot, finely chopped
1 Cup Brown Rice
1 Clove Garlic, minced
1 (14 oz) Can Diced Tomatoes
3/4 Cup Parmesan Cheese, grated

 

Bring the chicken broth to a bubble in a sauce pan over high heat.  Reduce heat to low to keep warm.

Heat 1 Tablespoon butter in a large pot over high heat.  Add the broccoli and cook, stirring frequently until tender, 3-4 minutes.  Reserve on a plate.

Remove the casings from the sausages.  Add the sausage, onion and carrot to the pot.  Cook until the sausage is browned, about 5 minutes.

Stir in the rice and garlic, cooking for 1 minute.  Pour in the diced tomatoes, bring to a bubble and simmer for a couple minutes.

Start adding the warm broth, a ladle at a time.  Stir the rice each time broth is added and let cook until almost all the broth is absorbed before adding more.  Keep adding broth until the rice is softened and creamy, about 45 minutes.

Remove from the heat and stir in the remaining 2 Tablespoons butter, Parmesan cheese and broccoli.

Yield: 4 Servings

 

-Recipe inspired by a recipe in Food Network Magazine-

Leek, Bacon and Pea Risotto

 

Creamy, delicious, wonderful risotto.  I love how creamy rice gets when cooked slowly and gently.  Adding bacon really takes risotto to a whole new level of flavor.  I typically use short gain brown rice for my risottos even though it’s traditionally prepared with Arborio rice.  Both seem to work well for making risotto.  Arborio rice is an Italian short grain white rice that is high in starch, making it great for risotto.  I just prefer the taste of brown rice in general as it is more flavorful.  Arborio rice only takes about 15-20 minutes to cook and uses a lot less broth.  This leek, bacon and pea risotto was actually made with long grain brown rice instead of short grain.  It still got plenty creamy as it cooked.  Use the rice you like best and enjoy this leek, bacon and pea risotto.

 

Ingredients:
2 Leeks, white and light-green parts
12 Cups Chicken Broth
4 Slices Bacon, cut into 1/2 inch pieces
2 1/2 Cups Short Grain Brown Rice
3/4 Cup Frozen Peas
1/2 Cup Grated Parmesan
2 Tablespoons Fresh Lemon Juice
Salt & Pepper

 

 

Bring the broth to a bubble over medium heat.  Once hot, turn to low to keep warm.

Heat a large pot over medium-high heat.  Add the bacon to the pot and cook until browned, about 5 minutes.  While the bacon is cooking, cut the leeks in half lengthwise, then thinly slice.  Rinse and pat dry with a towel.  Add the leeks and cook until they are softened, about 2 minutes.  Stir in the rice and let it brown up for 1 minute.

Start adding the warm broth, a ladle at a time.  Stir the rice each time broth is added and let cook until almost all the broth is absorbed before adding more.  Keep adding broth until the rice is softened and creamy, about 45 minutes.

Stir in the peas when the rice is fully cooked.  Remove from heat and stir in the Parmesan, lemon juice, salt and pepper.

 

Yield: 6 Servings

-Recipe from Everyday Food magazine-

Butternut Squash Quinotto

Quinotto is the quinoa equivalent of risotto.  Since risotto is one of my favorite foods, I thought I would give this a try.  It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!

 

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock

 

Preheat oven to 350°F.  Place the butternut squash on a baking sheet.   Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro.  Toss to combine.  Roast in oven for 30 minutes, or until tender and lightly browned.

Cook the quinoa.  A rice cooker works well or you can cook it on the stovetop.  Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed.  For a rice cooker, add the quinoa along with 1 cup water and turn on.

Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat.  Add the garlic and onion, cooking for a couple minutes to soften the onion.  Add the mushrooms, remaining cilantro and 1/2 cup stock.  Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.

Mix the grated carrot into the cooked quinoa.  Stir the quinoa and remaining stock into the veggies in the sauté pan.  Fold in the squash.  Cover and simmer a few more minutes to let the remaining liquid absorb.

 

Serves: 4 as main dish

-Recipe adapted from FitSugar -

Sweet Potato Risotto

 

Risotto and sweet potatoes are two of my favorite things.  Put them together and it’s a heavenly dish!  This risotto would be good with any type of sweet potato.

 

Ingredients:
5 Cups Chicken or Vegetable Stock
1-2 Tablespoons Extra-Virgin Olive Oil
1 Onion, Chopped
1 Stalk Celery, diced
2 Cups Short Grain Brown Rice
1lb Sweet Potatoes, peeled and cubed
1 Clove Garlic, finely grated
Salt & Pepper
Nutmeg, freshly grated
2 Tablespoons Butter

 

Heat the stock in a sauce pan and keep warm over low heat.

Heat the olive oil in a large skillet over medium-high heat.  Add the onion and celery.  Cook until softened, about 3-5 minutes.  Add the rice and sweet potatoes, cooking 2-3 minutes to toast the grains.  Add the garlic and cook for 1 minute.

Start adding the stock, 1-2 ladlefuls at a time.  Stir frequently until almost all of the liquid is absorbed before adding more stock.  Keep adding stock until the rice is softened and creamy.  This will take about 45 minutes with brown rice.

Remove from heat and season with salt and pepper to taste.  Add a little nutmeg and stir in the butter.

Serves: 4

Asparagus Risotto

I think I say this all the time, but risotto is my favorite food.  So creamy, delicious and cheesy.  The asparagus is a nice addition to risotto.

 

Ingredients:
1 lb Asparagus, tough ends trimmed & cut into 1-inch pieces (keep the stalks separate from the tips)
6 to 7 cups Chicken Broth
2 Tablespoons Extra Virgin Olive Oil
1 Onion, diced
1 1/2 Cups Brown Rice
1/4 teaspoon Salt
3 Tablespoons Butter
1/2 Cup Parmesan Cheese, grated

 

Bring a medium sized pot of water to a boil.  Add half of the asparagus stalks (no tips).  Cook until soft, about 5 minutes.  Drain and blend in a food processor with a little water until smooth.  Set aside.

Heat the broth in a sauce pan and keep warm over low heat.

Heat the olive oil in a large skillet over medium heat.  Add the onion and cook until softened, about 5 minutes.

Add the rice and cook for 2-3 minutes.  Add the broth a ladle full at a time, stirring frequently until almost all the liquid is absorbed before adding more.  Keep adding liquid until the rice is softened, about 45 minutes.  After about 30 minutes, add in the remaining asparagus stalks and tips.

Once the rice is softened, stir in the asparagus puree.

Remove from the heat, stir in the butter and cheese.  Season with salt and pepper to taste.

 

 

Yield: 4 Servings