Barley Risotto with Kale and Sausage

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 cups chicken broth
Olive oil
3 cloves garlic, chopped fine
1 medium red onion, chopped
3 sweet sausages
1 tablespoon fennel seeds, toasted
1 bunch dinosaur kale, chopped coarse
1½ cups barley
¼ cup Asiago cheese, grated
1 tablespoon butter
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium-sized saucepot add olive oil and sauté garlic and onion, 5 minutes. Then crumble in sausages and add fennel seeds, sauté until sausage is cooked, 5 to 7 minutes, remove sausage and fennel seeds from pot and set aside. Next, add kale and sauté until wilted, 3 to 5 minutes. Add barley and ½ cup broth, reduce liquid and then add another ½ cup broth every 7 minutes or until barley is cooked through and tender, about 20 to 25 minutes. Add sausage and fennel seeds back to pot and combine. Remove the pot from heat and finish with cheese and butter. Season with salt and pepper and serve.

Ginger Brown Rice Coconut Milk Mango Risotto

November 9th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons butter
1 cup fresh mango, peeled and cubed
2 tablespoons fresh ginger, peeled and chopped
1 cup short-grain brown rice, rinsed
1 cup coconut milk
2 cups milk, warmed
1 vanilla bean, split
¼ cup shredded coconut

PREPARATION

In a medium-size saucepot over medium heat, melt 2 tablespoons butter and add mango and ginger, sauté for a few minutes. Then add brown rice, cook stirring constantly, for 1 minute. Add coconut milk, milk and vanilla bean. Turn the heat to high, bring to a boil, then reduce heat to medium-low and simmer until tender and liquid is reduced, creamy and thick, about 20 minutes.

Meanwhile, in a separate small sauté pan, add coconut and toast until golden brown.

To serve, spoon risotto into bowls and garnish with toasted coconut.

Herbed Beet Greens and Gorgonzola Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 cups water
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves, chopped
1 cup red wine
¼ cup gorgonzola cheese, buttermilk blue, crumbled
Walnuts, toasted, for garnic

PREPARATION

In a medium sized saucepot heat water until warm and keep simmering while making risotto. In a separate saucepot, sauté garlic in butter and olive oil over medium heat until fragrant, 1 minute. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and thyme leaves, cook, stirring constantly, 1 minute. Add the wine and cook, stirring constantly until wine is absorbed, add 1 cup of water, continue cooking and adding water, add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat and add gorgonzola cheese and mix. Garnish with walnuts and serve immediately.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth and water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Spinach and Fresh Herb Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups water
1 cup vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1½ cups baby spinach
½ cup fresh basil leaves, chopped
½ cup fresh Italian parsley, chopped
¼ cup fresh chives, chopped
2 tablespoons fresh marjoran, chopped
1½ cup Arborio rice
1 cup white wine
1 tablespoon butter
¼ cup Asiago cheese
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat water and vegetable broth until warm and simmer while making risotto. In a separate large saucepot, sauté onions and garlic in oil until translucent, 5 to 7 minutes. Add spinach and herbs and sauté, 1 to 2 minutes. Then add rice, cook stirring constantly, for 1 minute. Next add white wine and reduce until rice absorbs all the liquid, 3 to 5 minutes. Next, add ½ cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, finish with butter and cheese and season with salt and pepper. Serve immediately.

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