Butternut Squash and Vanilla Risotto

Cook Time: 25 min
Level: Easy
Yield: 6 side dish servings

Ingredients

4 cups vegetable broth
1 large vanilla bean
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives


Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.


Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.


From: foodnetwork.com

Risotto in a Lemon Cup

I love the idea of serving the risotto in lemon cups, they look so festive! Serve this with your favorite fish or chicken to wow your guests. If you're really in a hurry, serve rice instead of risotto in these cute lemon cups.

Cook Time: 30 min

Level: Intermediate

Yield: 6 servings

Ingredients

2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving

Directions

In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.

From: foodnetwork.com

Tomatoes Stuffed with Rice

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 cup Arborio rice (or other short-grain white rice)
* 6 ripe but firm large tomatoes
* 4 tablespoons olive oil, plus extra for drizzling
* Salt and freshly ground black pepper
* 1 garlic clove, minced
* 3 tablespoons chopped fresh basil leaves
* 2 tablespoons chopped fresh Italian parsley leaves
* 1/4 cup grated Parmesan

Directions

Cook the rice in a medium saucepan of boiling salted water, stirring
periodically, until just cooked through, about 10 minutes. Drain.
Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the
tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato
into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the
olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic,
basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil,
and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire
dish with olive oil. Place the reserved tomato slices atop the
tomatoes. Bake until the rice is heated through, about 20 minutes.
Serve hot or at room temperature.

From: foodnetwork.com

Gorgonzola and Porcini Mushroom Risotto

Cook Time: 25 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 4 cups low-sodium chicken stock
* 1 1/2 ounces dried porcini mushrooms
* 3 tablespoons butter
* 1 medium onion, diced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1/2 cup grated Parmesan
* 3/4 cup (3 ounces) Gorgonzola, crumbled
* 1/4 cup chopped fresh chives
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat.
Add the porcini mushrooms. Remove the pan from the heat and set aside
for 30 minutes until the mushrooms are tender. Using a slotted spoon,
remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over
medium-high heat. Add the onion and mushrooms and cook until the
onions are tender but not brown, about 3 minutes. Add the rice and
stir to coat with the butter. Add the wine and simmer until the wine
has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and
stir until almost completely absorbed, about 2 minutes. Continue with
remaining stock, adding 1/2 cup at a time, and allowing each addition
to be absorbed, until the rice is tender to the bite and the mixture
is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir
in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the
risotto to a serving bowl. Serve immediately.

Champagne Risotto

Cook Time: 35 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 4 thin slices prosciutto
* 3 cups reduced-sodium chicken broth
* 12 asparagus spears, cut diagonally into 1-inch pieces
* 2 tablespoons butter, divided
* 1 shallot, finely chopped
* 3/4 cup Arborio rice or medium-grain white rice
* 3/4 cup Champagne
* 1/4 cup freshly grated Parmesan
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake
until the prosciutto slices are almost completely crisp, about 6 to 8
minutes. The slices will crisp up even more as they cool. Reserve for
garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat
to a simmer. Blanch the asparagus in the chicken stock for 2 minutes.
Remove the asparagus with a slotted spoon. Set the asparagus aside and
keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the
shallot and cook until tender, about 3 minutes. Add the Arborio rice
and stir to coat in the butter. Continue toasting the rice, stirring
constantly, for about 3 minutes more. Add the Champagne and simmer
until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup
of the simmering broth and stir until almost completely absorbed,
about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup
at a time, stirring constantly and allowing each addition of broth to
absorb before adding the next, until the rice is tender but still firm
to the bite and the mixture is creamy, about 20 minutes total. Remove
from the heat. Gently stir in the asparagus, remaining butter,
Parmesan, salt, and pepper. Spoon the risotto into serving dishes and
garnish by breaking the crisp prosciutto into smaller pieces over the
top of the risotto. Serve immediately.

From: foodnetwork.com

Dirty Risotto

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves


Directions

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes.

Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

From: food network