Saturday, August 19, 2006

Risotto Two Ways

Basics: * Lightly roast raw rice in oil; * After initial cup of broth, add additional broth only a 1/2 cup at a time, * Taste-test as you go and stop cooking when the rice is tender yet firm and the dish has a creamy look.

Spinach/Pea Risotto

2 gloves garlic, minced
2 T oo
1 cup Arborio rice
1/2 cup thinly sliced carrots
3 1/2 cups chicken or vegetable broth
2 cups fresh spinach leaves, coarsely chopped
1 cup frozen baby or regular peas
2 oz. Parmesan
1/3 cup thinly sliced green onions
1/4 cup thin wedges radishes
2 t snipped fresh tarragon
Parmesan

In 3 qt. saucepan, cook garlic in hot oil over med heat for 30 seconds. Add rice, cook 5 mins until golden brown, stirring frequently. Reove from heat, stir in carrots. In 1 1/2 qt. saucepan bring broth to boil; reduce heat and simmer. Carefully stir 1 cup hot broth into rice. Cook, stirring frequently, over med heat until liquid is absorbed. Add 1/2 cup of broth at a time, stirring frequently until broth is absorbed before adding more broth - about 22 mins. Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon. Heat through. Top with cheese shards, serve immediately. Serves 6. 191 cal. per serving.

Asparagus/Leek Risotto

3/4 pound asparagus spears, trimmed
2 T oo
1 1/2 cups sliced leeks
1 cup Arborio rice
3 cups chicken broth
1/3 cup freshly grated Parmesan
2 T shipped fresh parsley
1/2 t finely shredded lemon peel
1 T lemon juice
1/4 t coarse black pepper
Lemon slices, Lemon peel

Place asparagus in single layer on baking sheet, brush with 1 T oo, lightly sprinkle s & p. Bake uncovered in 450 F oven about 10 minutes until crisp-tender. Cool slightly. Cut two-thirds in 2" pieces, set aside all asparagus. Meanwhile, in large saucepan cook leeks in remaining oo untiil tender. Stir in uncooked rice. Cook and stir over med heat about 5 mins until rice begins to turn golden brown. In another saucepan bring broth to boil. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice. Cook, stirring frequently, over med heat until liquid is absorbed. Add 1/2 cup at a time, stirring frequently until broth is absorbed bfore adding more broth (abt 22 mins). Stir in any reaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices and peel. Makes 4 servings. 256 cal per serving.

0 Comments:

Post a Comment

<< Home