RISOTTO WITH ASPARAGUS AND PESTO
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Provided by Martha Rose Shulman
Categories main course
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
- Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 grams
RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS
Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you want something cozier for dinner. You might be surprised by the blend of potato and rice in the recipe but give it a minute. The cut-up spud has an initial firmness that gives way to lusciousness, and is the perfect complement to the silky carnaroli rice.
Provided by Lauryn Tyrell
Categories Rice Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
- Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
- In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
- Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
- Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.
RISOTTO WITH GREEN BEANS
This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves six
Number Of Ingredients 15
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
- Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
- Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
- Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams
PESTO & GOAT'S CHEESE RISOTTO
A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two
Provided by Esther Clark
Categories Dinner, Main course
Time 32m
Number Of Ingredients 5
Steps:
- Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.
Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
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- Meanwhile, cook garlic, oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes. Remove from heat; stir in turmeric and season with pepper (as much as you like!).
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