Posts Tagged ‘risotto’

Spring Risotto with Leeks and Roasted Radishes

Sunday, April 22nd, 2012
Spring Risotto with Leeks and Roasted Radishes

Spring Risotto with Leeks and Roasted Radishes

Spring Risotto with Leeks and Roasted Radishes

Roasting radishes turns them sweet and nutty.  This risotto is perfect for a cool spring evening.  Sweet sautéed leeks and nutty radishes are the perfect accents to the creamy risotto.
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Risotto with Roasted Butternut Squash, Peas, and Sage

Sunday, October 16th, 2011
Butternut Squash Risotto with Sage

Butternut Squash Risotto with Sage

Risotto with Roasted Butternut Squash, Peas, and Sage

Here’s a warm and hearty fall risotto.  Sweet and caramelized roasted butternut squash, bright green peas, and earthy sage provide amazing flavor boosts to creamy, delicious risotto.
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Risotto with Roasted Beets, Greens, and Goat Cheese

Sunday, June 26th, 2011
Beet Risotto with Beet Greens

Beet Risotto with Beet Greens

Risotto with Roasted Beets, Greens, and Goat Cheese

This is one of my favorite risotto dishes.  I love the sweetness of the beets combined with the creaminess of the risotto.  The goat cheese adds extra creaminess and a bit of tang.  Best of all, this is a great way to use the entire beet.  You can even cook the beets a day early and keep them in the refrigerator.  Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish.  If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook.  You want to make sure the beets have time to cool a bit so you can peel them.
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Farro Risotto with Kale, Sausage, and Chianti Wine

Sunday, June 19th, 2011

 

Farro Risotto with Kale, Sausage, and Chianti Wine

Farro Risotto with Kale, Sausage, and Chianti Wine

Farro Risotto with Kale, Sausage, and Chianti Wine

Here’s a bit of a spin on risotto.  Here farro is used rather than short-grained rice.  Farro is a whole grain, with a nutty taste and a lot of nutrients.  Because it’s a whole grain it will take longer to cook than white short grain rice.  Also, the dish won’t be quite as creamy, but just as delicious.  The warm spicy notes of the Chianti wine pair beautifully with the dark leafy kale and the sweet Italian sausage.  The Chianti wine also imparts a beautiful deep rose hue to the dish, which complements the dark green of the kale.  This would also be a great fall/winter/holiday dish.
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Risotto with Peas and Spring Onions

Sunday, June 12th, 2011
Risotto with Peas and Spring Onions

Risotto with Peas and Spring Onions

Risotto with Peas and Spring Onions

For some reason I only think to make risotto in the spring/summer months.  I think it’s because I like spring vegetables with the rice and Parmigiano cheese.  Stay tuned during the next few weeks for more risotto recipes.
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