Risotto :: Leslie Durso

Archive for Risotto

Lemon & Fresh Pea Risotto

By Leslie · Comments (7) · April 2nd, 2012

When I was at Trader Joe’s last, I found these gorgeous fresh shelled peas and I decided I had to have them and risotto would be the perfect way to use them And the addition of lemon gives this risotto just the right amount of fresh flavor to make the risotto light and easy on these Summer nights.

Now I know a lot of people are scared to make risotto. Let me be clear: it’s not hard! BUT it does take patience and attention. This isn’t the kind of meal you can let cook and walk away from. Trust me, this juice is worth the squeeze when it comes to risotto!

Lemon & Fresh Pea Risotto

Serves 6

What you’ll need:

2 leeks

4 cloves of garlic

1 1/2 cups aborio rice (risotto rice)

1 bottle of dry white wine (I used pinot grigio), room temperature

3 cups vegetable broth

1/2 lemon, juiced

zest of 1/2 lemon

1 cup of shucked peas

salt and pepper to taste

What you’ll do:

In a large heavy pot saute the leeks and aborio rice in a few tablespoons of olive oil until the rice is coated with olive oil and slightly toasted. A very light translucent/golden color is what you are looking for. Pour in enough wine to cover the rice and leeks. Stir until the wine is absorbed. Add enough wine again to cover the rice. Again stir until absorbed. Repeat until the entire bottle is gone. Add in the garlic and lemon juice. Then use the vegetable broth in the same way. When you add the last of the broth, add in the peas. Season with salt and pepper and serve immediately garnished with lemon zest.

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Comments (7)

Categories : Ethnic: Mediterranean, featured, gluten free, recipes, Risotto, Vegan

Butternut Squash and Sage Risotto

By Leslie · Comments (4) · October 3rd, 2011

Whether we are ready for it or not, Fall is here. October means leaves changing, cooler weather, and Fall vegetables coming to the markets. On my last trip to Trader Joe's, I picked up a beautiful butternut squash and decided to make some risotto. Risotto has a bad reputation of being super difficult to make, but in reality, it's super easy! You just have to pay attention. Risotto is also an excellent dish for having people over because just about everyone loves it, it's gluten-free, and it's hearty enough to satisfy any meat eater. By pan frying the butternut squash instead of roasting, you get a nice texture on the squash and the flavor will explode in the risotto.

Butternut Squash and Sage Risotto

Serves 4

What you'll need:

olive oil

1 butternut squash, diced into bite size pieces

1 medium onion, diced

5-6 large cloves of garlic, chopped

2 cups aborio rice

4-5 cups of vegetable stock

1 1/2-2 cups white wine

5-6 sage leaves, chopped finely

optional:

a handful of grated parmesan cheese

What you'll do:

Now you are going to need three burners for this dish; don't freak out! You can do it

In a large frying pan on medium high heat, drizzle in some olive oil and add in the diced butternut squash. Brown on all sides and remove from heat.

In a medium pot on medium low heat, heat up the vegetable stock. You just want to heat it up, you don't want it to boil.

In a large shallow pot on medium, drizzle in some olive oil and add in the onion and the aborio rice. Saute until the rice turns a barely golden color. Reduce heat to medium low.

Add in a cup of the vegetable stock and mix.

So this is where risotto gets it's bad reputation. You have to stand over the pot and pay attention.

When the liquid is almost entirely absorbed, add in another cup of broth. Continue to do this for about 20 minutes. This will happen fairly quickly. After about 10 minutes add in the chopped garlic and alternately add wine and broth. When the rice is al dente add in the last dosage of the liquid. The risotto should not be too dry or it will become chewy.

Mix in the sage and the optional cheese. Then gently add in the butternut squash.

Serve immediately!

Enjoy!!

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Comments (4)

Categories : Ethnic: Mediterranean, gluten free, Risotto, Vegetables: Butternut Squash

Butternut Squash Risotto

By Leslie · Comments (3) · March 2nd, 2010

Butternut Squash Risotto

What you'll need:

olive oil

1 medium onion, finely chopped

4 cloves garlic, chopped

2 cups arborio rice (that's what risotto rice is called)

2 cup dry white wine

About 5 cups of hot vegetable stock

1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a little oil and butter until tender

A big handful grated Parmesan cheese

4 tablespoons unsalted butter, cut into small pieces

What you'll do:

Cut the butternut squash in half and remove the ends and seeds in the middle. Roast one side of the squash on a cookie sheet in a 375 degree oven for about 1 hour. (you might want to drizzle a little olive oil so it doesn't get too dried out) Then puree it and set aside.

Cube the other half and saute in a pan with some olive oil. I like to cook these till there a little crunchy on the outside and smooth and sweet in the middle. I think it gives a really nice texture to the risotto. Cover a plate with a paper towel and when they are done set them on the plate. In a medium-size heavy saucepan, heat the olive oil over medium-high heat.

Chop and add the onion and garlic and saute till the onions are soft.

Add the rice and continue to stir till the rice is coated with the oil.

(Sorry for the not so nice photo, I have not yet mastered taking pictures in my kitchen at night) Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough vegetable stock to cover the rice completely, and continue to cook, stirring often, until all the liquid is absorbed.

Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.

(Sim's sister Sahiba stirring both the risotto) Stir in the butternut squash puree and the diced squash and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. I like to top with some chopped chives!

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Categories : Risotto

Archive for Risotto

Lemon & Fresh Pea Risotto

Butternut Squash and Sage Risotto

Butternut Squash Risotto

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