Tag Archives: risotto

My very own, made up risotto

This dish represents a big moment for me. It is the first dish that I have officially created all by myself. I’ve made lots of changes to many of the recipes I’ve posted, but the initial inspiration has always belonged to someone else. Essentially, bf and I were in the mood for risotto, I had chicken and broccoli and decided to man up (or woman up) and just make something new. The good news: it was good!!!! Not my best risotto, but tasty and a good culinary moment.

First,  started by chopping and steaming the broccoli for about five minutes.

Then, while the broccoli (1 head) was steaming, I chopped the chicken (about 1.5-2 breasts) and cooked it until it was browned and cooked through.

Then, I emptied the chicken onto a plate and added the chopped onion and garlic (about one small onion and a few cloves of garlic) and cooked in a tablespoon or two of olive until the onion is tender and translucent. I decided to cook the chicken in one pan and use the same pan because then when I added the veggies and later the liquid, I was able to keep the intense chicken flavor. Using my wooden spoon, I scraped the bottom, until the brown bits of heavenly deliciousness had come up into the food.

Next, I added the arborio rice (about a cup) and cooked for a minute before adding 1/2 cup of white wine. I also added about a tablespoon of dried thyme (or more). I cooked the rice until the wine was about absorbed. While I was preparing the chicken and the rice, I put 2 cups of chicken broth (because it’s all I had left) and a cup of water in a small pot. I brought the mix to a very gentle simmer. Once the wine was absorbed, I added the broth in 1/2 cup fulls and stirred until it was just about absorbed, then repeated.

When the rice was ready and the broth was all absorbed, I added the broccoli, chicken, and Parmesan cheese.

Finally, I served up two delicious bowls. I was quite pleased with myself for not blowing up the kitchen or destroying my taste buds. Yay!

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Spring Risotto

This recipe was a great find from the latest Cooking Light magazine and it’s absolutely delicious. A little different than my usual risottos, it has some light cream cheese, so it’s a bit creamier, but a great change of pace. Super easy with almost no prep (if you buy the right things) and pretty healthy as well. I can’t speak highly enough about this dish, it was a real winner.

Spring Risotto

Adapted from Cooking Light

  • 1  pound  asparagus, trimmed and cut into 3/4-inch pieces
  • 1 3/4  cups chicken broth
  • 2  tablespoons  olive oil
  • 1 1/2  cups  chopped onion
  • 2  garlic cloves, minced
  • 1  cup  uncooked Arborio rice
  • 1  cup  frozen shelled edamame
  • 3/4  teaspoon  kosher salt
  • 1/4  cup  1/3-less-fat cream cheese
  • 1/2  teaspoon  freshly ground black pepper
  • a handful of Parmesan cheese

I started by shelling the edamame. I could only find in-shell frozen edamame, so that added some time and pain to my prep process.

 

 

 

 

In order to get a cup of edamame peas, I had to shell all these bad boys. Let me tell you, I had some sore fingers by the time I was done squeezing all these pods.

 

 

 

 

Then I chopped up the onion and added it to a skillet with some olive oil. I cooked the onion for about four minutes and then added the garlic and cooked for a few minutes more.

 

 

 

 

Next, I added the salt, edamame and the Arborio rice and cooked for about a minute.

 

 

 

 

Then I started adding the broth/water mix (which had been heating up while I was preparing everything else). For the first addition, I added a full cup. After that, I added the broth in 1/2 cup-fulls at a time, stirring and letting the rice absorb the liquid before adding more.

 

 

 

While the rice mixture was slowly cooking, I trimmed and chopped the asparagus and then cooked it in boiling water for about 4 minutes. To trim the asparagus you put one hand on the very end of the asparagus (the root side) and then the other hand about half way up the stalk. You gently bend the stalk and let the asparagus naturally break. Depending on the ripeness of the bunch it usually breaks between an inch and 2.5 inches up the stalk.

 

This picture is what the rice mix looked once it was done. I had a little bit of broth left over, but the rice was cooked just right so I didn’t want to push it.

 

 

 

 

Finally, I added the asparagus, pepper and cream cheese. I stirred everything together until the cheese was melted and heated through.

 

 

 

 

I served the yumminess (yes I just made that a word) in bowls with a little sprinkle of Parmesan cheese. Delicious!

 

 

 


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Risotto with Spiced Pear, Bacon and Pecans

Risotto is possibly one of my favorite dishes. It’s such perfect comfort food, it’s easy to make (once you figure it out once, you’re good for life) and so many things can be added to it to make a delicious dish. I think my various risotto concoctions are probably some of my most successful experiments. This recipe is no exception. My bf and I loved it. My only complaint is that is really doesn’t make a whole lot. We had two big bowls and it was gone, so I guess prepare ahead.
Risotto with Spiced Pear, Bacon and Pecans
Adapted from Tasty Kitchen
  • 1 Tablespoon Olive Oil
  • 4 slices thinly sliced Turkey Bacon, Diced
  • ¼ cups Pecan Pieces, Toasted
  • 2 whole Large Shallots, Diced
  • ¾ cups Arborio Rice (orzo Also Works In A Pinch)
  • ⅓ cups White Wine
  • 2-½ cups Warm Chicken Stock Or Broth
  • 1 whole Ripe Pear; Peeled, Cored And Diced
  • ⅛ teaspoons Freshly Grated Nutmeg
  • ⅛ teaspoons Freshly Grated Cinnamon
  • ¼ cups Freshly Grated Parmigiano Reggiano

I started by cooking the bacon in a tablespoon of olive oil. While the bacon was cooking I chopped the shallots and started peeling the pear.

 

 

 

 

When the bacon was nice and crispy, but not burned, I removed it from the skillet using a slotted spoon. I made sure to keep the oil and bacon grease in the pan so I could use the mixture to cook the shallots (for about 4 minutes).

 

 

 

Once the shallots were turning golden brown, I added the risotto. I cooked the risotto in the oil for a few minutes and then added the wine. I let the risotto cook in the wine for another few minutes, stirring all the while, until the wine was pretty much absorbed.

 

 

 

I then added half of the pear and a 1/2 cup of the warmed chicken broth to the skillet. I stirred the risotto, pretty much constantly, until the liquid was absorbed and then added another 1/2 cup and repeated.

 

 

 

 

This picture is how the risotto looked when I had about half of the broth left. The risotto should continue to get a little thicker and more creamy with each addition of broth.

 

 

 

 

When all of the broth but one 1/2 cup was absorbed, I added the rest of the pear with the last bit of broth. After that last bit of broth was absorbed, I added the cinnamon and nutmeg, then mixed in the bacon, pecans (which I had already toasted), and the Parmesan. When everything was well blended, I spooned the risotto into bowls. The picture doesn’t do a good job of showing the the bacon and the pecans, but they actually made a good showing. It was amazing!

 

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Cheesy, Salty, Snappy Risotto

I found this recipe when I was surfing my newest obsession: foodpress.com. It’s actually my secret (or not so secret now that I’m telling you all about it) wish that I’ll be featured one day as a food blogger. Here is the recipe: http://freshandfoodie.wordpress.com/2010/11/15/ham-and-sugar-snap-pea-risotto/

I must confess, this recipe is what gave me the idea to get the ham in the first place. It was such a good idea and once the ham is cooked it’s so easy. Not to mention, it’s an amazing way to use some of the leftovers!

 

First, I started by boiling the sugar snap peas for two minutes, then draining and rinsing them in cold water.

 

 

Meanwhile, I heated up the chicken stock. I kept the stock at a simmer, you don’t want it to boil, but also want it to be hot.

 

 

I also chopped up the leeks. You only want to use the light green and white parts of the leeks. A word of warning with leeks: THEY ARE DIRTY. You need to wash them thoroughly before and after you chop them!

 

I then heated up some olive oil and added the leeks. I cooked them for about five minutes, added the minced garlic, and cooked for another minute.

 

 

Next, I added the rice and cooked for another minute.

 

 

 

Then I added the white wine and let it cook until almost all of the liquid was absorbed. The key with risotto is to make sure you keep stirring!

 

 

Next, I added about a 1/2 cup of broth and stirred occasionally until the liquid was almost completely absorbed. Then I added another 1/2 cup and repeat!

 

Meanwhile, I needed to do some chopping, so my lovely bf was nice enough to stir the risotto for me. I cut up a cup of the ham and then trimmed the ends of the snap peas and cut them in half.

 

 

When the risotto was a few minutes from absorbing the last bit of broth, I added the ham so it had a chance to heat up.

 

Then, when the risotto was ready, I added the snap peas, the Parmesan, and a tiny slice of butter and stirred all together. The Parmesan and the ham both are salty, so if you don’t like salt you won’t like this meal, but my bf isn’t a big salt person and he loved it, so maybe you will too!

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This week’s repeats

Tomorrow I will have a new recipe (I promise!) but tonight I thought I would share a few repeats I’ve made this week.

On Monday I made risotto with butternut squash and sugared walnuts. It is so unbelievably delicious and really really healthy (other than the risotto part).

If you haven’t tried this recipe yet, please do while squash is in season! You won’t regret it!

Last night I made pasta with butternut squash and sage (it was the last of my squash, I swear, no more squash recipes for a bit). My bf loves this recipe, although I prefer the risotto. Although, the first time I made it I remember loving it, so maybe it was just a fluke.

What were your repeats this week? I really want to know!

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