we got Fiddleheads in the farmshare today, which are a springtime treat in new england and the maritimes. They are the unopen fronds of a fern, and taste a bit like asparagus. Apparently they are quite popular in quiche (says my boyfriend from Maine). I consulted my go-to cookbook for all things farmshare, Vegetable Love, and found this risotto recipe.
Ingredients:
2 tbsp butter
1 shallot minced
1 onion minced
1 pt mushrooms roughly chopped (recipe called for chanterelle, but i used oyster)
3/4 c chopped fresh tarragon
1/4 c olive oil
2 cups arborio rice
1 cup white wine
5-6 cups veggie stock
1 1/2 cup frozen peas
2 cups trimmed fiddleheads (could sub chopped asparagus)
1 cup grated swiss cheese
1/2 cup grated parmesan cheese
salt and pepper to taste
sautee the shallots and onion in melted butter. Add mushrooms and cook for about 5 min. Add tarragon for 8 min. add oil and rice and cook at medium until rice absorbs the oil
add the wine and stir until evaporated
add broth a cup at a time, stirring until absorbed before adding the next cup. After four cups add the peas and fiddleheads. Add more stock as needed until rice is at desired consistency. Stir in grated cheese gradually. Salt and pepper to taste
Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts
Tuesday, May 17, 2011
Fiddlehead Mushroom Pea Risotto
Sunday, October 10, 2010
Baked Acorn Squash Stuffed with Mushroom Risotto
This weekend was Harvest Fest, which is a fundraiser for Somerville Local First (a non-profit organization that supports sustainable local economic growth). There was food and beer from a bunch of local restaurants and breweries. The Independent served a version of this, and since I had a TINY acorn squash to cook I decided to make it at home for my roommate and me
Ingredients (this made dinner for 2 with leftovers)
1 acorn squash
1 tbsp butter
1 tsp salt
water
1 cup Arborio rice
1 onion diced
3 cloves garlic minced
1 cup chopped portabella mushrooms
1/4 cup dried mushrooms reconstituted
4 cups mushroom broth
1 cup white wine
2 tbsp butter
2 tbsp olive oil
1/2 cup shredded cheese (I used smoked swiss)
1 pinch thyme
salt and pepper
preheat oven to 400
cut squash in half and scoop out the fibers and seeds
score the inside and cut a bit off the bottom so they sit flat in the baking dish
put half a tsp of butter in each squash
put the squash cut side up in a baking dish with half inch of water and bake
Once the butter melts spread it up along the sides and on top. Continue to bake until browning on top and soft
while the squash is baking melt the butter and heat 2 tbsp oil in a sautee pan
cook onions and garlic with a pinch of salt
then sautee mushrooms
add rice and toast for a minute or two
add cup of wine and cook until rice absorbs liquid
then add a cup of broth at a time while on low to med-low heat
with last cup of broth, add pinch of thyme
once rice is soft, add cheese and 1 more tbsp butter
Ingredients (this made dinner for 2 with leftovers)
1 acorn squash
1 tbsp butter
1 tsp salt
water
1 cup Arborio rice
1 onion diced
3 cloves garlic minced
1 cup chopped portabella mushrooms
1/4 cup dried mushrooms reconstituted
4 cups mushroom broth
1 cup white wine
2 tbsp butter
2 tbsp olive oil
1/2 cup shredded cheese (I used smoked swiss)
1 pinch thyme
salt and pepper
preheat oven to 400
cut squash in half and scoop out the fibers and seeds
score the inside and cut a bit off the bottom so they sit flat in the baking dish
put half a tsp of butter in each squash
put the squash cut side up in a baking dish with half inch of water and bake
Once the butter melts spread it up along the sides and on top. Continue to bake until browning on top and soft
while the squash is baking melt the butter and heat 2 tbsp oil in a sautee pan
cook onions and garlic with a pinch of salt
then sautee mushrooms
add rice and toast for a minute or two
add cup of wine and cook until rice absorbs liquid
then add a cup of broth at a time while on low to med-low heat
with last cup of broth, add pinch of thyme
once rice is soft, add cheese and 1 more tbsp butter
Thursday, June 17, 2010
butternut squash risotto
apparently I am on a thyme kick. I made this because a) it fits the "low fiber" bill b) it is squishy so I can also eat it after I have the rest of my wisdom teeth pulled on friday. it makes a TON
INGREDIENTS:
One 32-ounce container (4 cups) broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
One 12-ounce box frozen butternut squash puree, thawed
1/2 tsp Nutmeg
1/2 tsp dried thyme
Salt and pepper to taste
1 cup grated parmigiano-reggiano cheese
2 tablespoons butter, cut into small pieces
10 leaves fresh sage, slivered
DIRECTIONS:
In a large saucepan, bring the broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the olive oil , 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
Add 2 ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the sage.
taken from http://www.rachaelraymag.com
INGREDIENTS:
One 32-ounce container (4 cups) broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
One 12-ounce box frozen butternut squash puree, thawed
1/2 tsp Nutmeg
1/2 tsp dried thyme
Salt and pepper to taste
1 cup grated parmigiano-reggiano cheese
2 tablespoons butter, cut into small pieces
10 leaves fresh sage, slivered
DIRECTIONS:
In a large saucepan, bring the broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
In a large skillet, heat the olive oil , 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
Add 2 ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the sage.
taken from http://www.rachaelraymag.com
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