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Posts Tagged ‘risotto’

  1. Roasted Kabocha Squash Risotto

    October 30, 2012 by erinRD

    Kabocha Squash

    3 pound Kabocha squash
    2 Tablespoons olive oil, divided
    1 small onion, chopped
    2 cloves garlic, grated or chopped
    2 cups Arborio rice
    1/2 cup dry white wine
    3 cups vegetable broth
    1 teaspoon fresh thyme
    1/2 cup grated Parmigiano Reggiano

    Directions:
    1. Preheat oven to 425 degrees.
    2. Cut butternut squash in half and drizzle with about 1 Tablespoon olive oil, salt and pepper.
    3. Roast in the oven for about an hour or until a knife can go through without resistance.


    4. Heat a medium skillet over medium to medium-high heat with remaining olive oil. Add the onions and garlic and soften 2 to 3 minutes.
    5. Add rice and toast 2 to 3 minutes.
    6. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time.
    7. Risotto will cook 18 – 20 minutes from the first addition of liquid.
    8. Add in squash (about 2 cups) and sage.
    9. Cook for about 10 more minutes on low.
    10. Add cheese and serve.  Serves 6.

    Nutrition Notes: Kabocha squash is a Japanese winter squash. This squash is loaded with beta carotene, iron, potassium and vitamin C!

     

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  2. Seared Scallops over Wilted Spinach and Parmesan Risotto

    June 28, 2011 by erinRD

     

     

    Camping was lots of fun! Here are some pictures!20110627-062908.jpg

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    Seared Scallops over Wilted Spinach and Parmesan Risotto
    Adapted from Skinny Taste


    Parmesan Risotto
    1 cup arborio rice
    2 teaspoons olive oil
    1 shallot, minced
    1/2 cup white wine
    4 cups fat free chicken stock
    salt and pepper
    1/4 cup grated parmesan cheese
    2 Tablespoons chopped parsley

    Directions:
    1. Heat chicken stock in a small pot.
    2. In a medium size heavy sauce pan, add olive oil on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes.
    3. Add wine, salt and pepper and mix well until it is absorbed into the rice.
    4. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
    5. Add parmesan cheese and parsley, mix well and serve.
    Seared Scallops over Wilted Spinach
    16 oz (about 12-14) sea scallops
    salt and fresh pepper
    2 teaspoon butter
    1 teaspoon olive oil
    1 shallot, minced
    1 garlic cloves, minced
    10 oz baby spinach, washed

    Directions:
    1. Wash scallops and pat dry with a paper towel. Season with salt and pepper.
    2. Heat a medium size pan on a high flame. When pan is hot, melt 1 teaspoon butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. They should look like this:


    3. Remove from the pan and set aside on a warm plate. Add additional 1 teaspoon butter and cook remaining scallops.
    4. Add olive oil to the pan and sauté shallots and garlic – add spinach, salt and pepper. Toss until spinach wilts.
    5. Serve over spinach over risotto topped with scallops. Serves 4.

    Nutrition Notes: In addition to their B12, scallops are a very good source of omega-3 fatty acids, magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system. Scallops also have a good about of tryptophan – it’s not just in your Thanksgiving turkey!

    Taste Test: Scallops are so delicious I just wish they weren’t so expensive! I love the combo of spinach and the creamy risotto! So yummy! When I eat this, I feel like I’m in an expensive restaurant - it just feels like a special meal! Enjoy!

    Do you like camping?

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  3. Roasted Butternut Squash Risotto

    February 17, 2011 by erinRD

    I have the best risotto recipe ever. Let’s just cut right to the chase:

    Roasted Butternut Squash Risotto
    Adapted from Food Network


    3 pound butternut squash
    2 Tablespoons olive oil, divided
    1 small onion, chopped
    2 cloves garlic, grated or chopped
    2 cups Arborio rice
    1/2 cup dry white wine
    1 teaspoon fresh sage
    1/2 cup grated Parmigiano Reggiano

    Directions:
    1. Preheat oven to 425 degrees.
    2. Cut butternut squash in half and drizzle with about 1 Tablespoon olive oil, salt and pepper.


    3. Roast in the oven for about an hour or until a knife can go through without resistance.
    4. Heat a medium skillet over medium to medium-high heat with remaining olive oil. Add the onions and garlic and soften 2 to 3 minutes.
    5. Add rice and toast 2 to 3 minutes.
    6. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time.
    7. Risotto will cook 18 – 20 minutes from the first addition of liquid.
    8. Add in squash (about 2 cups) and sage.
    9. Cook for about 10 more minutes on low.
    10. Add cheese and serve.

    Nutrition Notes: Check out my post HERE to find out all the benefits of butternut squash. Arborio rice is a starchy short-grained Italian rice named after the town where it’s originally grown. The high starch content of Arborio rice results in the creaminess of a classic risotto dish. It’s mainly used to make risotto but it can also be used to make rice pudding.

    Taste Test: In my opinion butternut squash should be roasted before you do anything to it. It just gives the squash a wonderful flavor. This is my favorite risotto by far. It’s just creamy, yummy deliciousness!

    Now go make some!! ;)

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