A creamy risotto plate. Use Shiitake mushrooms if possible, they add that particular flavour to the dish.
Directions:
Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.
In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring.
Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.
Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 4 cups chicken or vegetable broth
- 1 tbsp salted butter
- 1/2 cup onion, finely chopped
- 1 large clove garlic, minced
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 1 tbsp extra-virgin olive oil
- 4 cups thinly sliced shiitake mushrooms (or regular mushrooms)
- 2 tsp fresh thyme, chopped
- 3/4 cup frozen green peas
- 6 tbsp grated fresh Parmesan cheese, divided
- 1/4 tsp freshly ground black pepper
- salt
Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.
In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring.
Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total.
Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese.
Creamy golden risotto with pumpkin and pistachios.
Ingredients:
Makes 4 servings
Bring the stock to the boil and reduce to a low simmer. Ladle a little liquid into a small bowl. Add the saffron threads and leave to infuse.
Heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent.
Pour in the wine and allow it to boil hard. When it is absorbed add a ladle of the stock and the infused saffron and liquid. Stir constantly until all the liquid is absorbed.
Gradually add a ladleful of stock at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
Cook the rice for about 25-30 minutes, or until al dente. Stir in the Parmesan cheese, cover the pan, and leave to stand for 5 minutes.
To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and sprinkle over a few extra marjoram or oregano leaves.
Adapted from Original Recipe
Makes 4 servings
- 5 cups vegetable stock
- generous pinch saffron threads
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 900g pumpkin, peeled, seeded and diced
- 1 1/2 cups Arborio rice
- 200ml dry white wine
- 1 tbsp Parmesan cheese, grated
- 50g pistachios
- 3 tbsp fresh marjoram or oregano, chopped
- salt and pepper
- freshly grated nutmeg
Bring the stock to the boil and reduce to a low simmer. Ladle a little liquid into a small bowl. Add the saffron threads and leave to infuse.
Heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent.
Pour in the wine and allow it to boil hard. When it is absorbed add a ladle of the stock and the infused saffron and liquid. Stir constantly until all the liquid is absorbed.
Gradually add a ladleful of stock at a time, allowing the rice to absorb the liquid before adding more and stir constantly.
Cook the rice for about 25-30 minutes, or until al dente. Stir in the Parmesan cheese, cover the pan, and leave to stand for 5 minutes.
To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and sprinkle over a few extra marjoram or oregano leaves.
This dish deserves the title "gourmet"! It is quite painstaking to do, but so worth it!
Ingredients:
Makes 4 (generous) servings
Directions:
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook for 1 minute. Add the rice, stirring to coat with oil, and cook for about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts:
Calories (kcal): 431
Protein: 11.3g
Carbohydrates: 56.6g
Fat: 16.6g
Fiber: 2.7g
Salt: 1.13g
Adapted from Original Recipe
Ingredients:
Makes 4 (generous) servings
- 6 cups chicken broth, divided
- 3 tbsp olive oil, divided
- 1/4 tsp salt
- 225g portobello mushrooms, thinly sliced
- 225g white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tbsp chives, finely chopped
- 4 tbps butter
- 1/3 cup freshly grated Parmesan
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook for 1 minute. Add the rice, stirring to coat with oil, and cook for about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts:
Calories (kcal): 431
Protein: 11.3g
Carbohydrates: 56.6g
Fat: 16.6g
Fiber: 2.7g
Salt: 1.13g
Adapted from Original Recipe
