Risotto with Chicken & Orange

Tonight in between tornado warnings and hail the size of golf balls I made a surprisingly good meal!  I'm surprised I even remember what I put in the dish considering the television was blaring, "WARNING, WARNING, WARNING"!  This meal took about 30 minutes to make and I didn't add prep time because I cut up the things I needed as I cooked.  Try this meal and let me know what you think!  I love comments!

INGREDIENTS:

1 tsp. saffron threads

1/2 cup water

2 cups chicken broth

4 boneless chicken breasts, cut into bite-size pieces

2 tbsp. sesame oil

1 cup Arborio rice

1 cup white wine

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. paprika

3 small orange sweet bell peppers, sliced

1/2 cup grape tomatoes, cut in half

1 tbsp. orange rind

1/4 cup orange juice

2 tbsp. Italian parsley, chopped, extra for garnish (optional)

Orange wedges, to garnish

METHOD

1) Put the saffron in 1/2 cup water and let infuse for a few minutes.

Saffron infused water

2) Warm the sesame oil in a risotto pan and add the chicken.  Cook until golden all over then transfer to a warm bowl.

3) Add onion to the pan you used to cook the chicken and saute for 2 minutes.  Add the garlic and rice and saute for another 2-3 minutes.   Add the wine and cook down.  Add the paprika and saffron with soaking liquid and cook stirring constantly, for 1 minute.  Add the sliced orange sweet bell peppers and orange rind, continue cooking. 

Sweet Multi-colored bell peppers (I used the orange ones for this recipe)

4)  Add a little chicken broth at a time and allow to cook down, stirring constantly.  Continue this pattern until rice is complete about 20 minutes (taste to make sure).  Just before rice is finished add the tomatoes, parsley, and orange juice, cook for another 2 minutes.  Add salt and pepper to taste.  Serve with parsley sprigs and orange wedges.  Enjoy!

Printable Version



Lemon Broccoli Risotto...Yep It's Vegan

So far so good...I'm 2 for 2 on the Vegan thing!  I'm not missing the cheese yet!!!  I'm sure I will in a day or so, but let me be happy for at least today.  In this recipe I did let the kids put Parmesan in the risotto they ate, but I didn't put trace in mine and the taste was fantastic...Woo hoo!

1/2 large sweet onion, chopped
2 tablespoons olive oil
1 cup Arborio rice
4 cups Vegan vegetable bouillon
1/2 cup white wine
1 1/2 cups broccoli, lightly steamed
1 tablespoon Italian parsley, chopped
1 teaspoon lemon rind, diced
2 tablespoons Earth Balance Butter...it's vegan!
 (If you have people eating this meal that are NOT Vegan, serve with a wedge of Parmesan)

Method

1) On medium high heat saute chopped onion in olive oil.  When onion becomes translucent add rice and continue to cook until rice becomes plump and opaque. 
2) Add white wine and allow to cook off, add 1/4 cup of vegan broth at a time and allow to cook down, stirring constantly.  Continue cooking, adding broth and stirring until rice is a little hard in the center when you test. 
3) Next, add the steamed broccoli and continue to cook, adding broth until rice has a creamy consistency and no longer is firm to the bite.
4) Now add parsley, Earth balance, and lemon rind mix well and serve at once.

Stuffed Butternut Squash with Chicken and Apple Risotto

I was at work a couple of weeks ago when the nurse surprised me with a bag full of squash from her farm.  It contained butternut and acorn squash galore.  I was so happy because I love squash!  We have been eating this squash for weeks now in a bunch of different concoctions I have made, but none of which were worthy of the blog except for this one.  The Chicken and Apple Risotto is worthy of eating on its own accord, so if you don't have the squash you can still make the risotto and eat it as the main course. Enjoy!

Squash

2 butternut squash, cut in two and seeded

1)  Place squash upside down on a cookie sheet covered with parchment paper (so the squash doesn't stick). 

2)  Place in a preheated 350 oven for 1 hour.

 Chicken

2  boneless chicken breasts

2 tablespoons olive oil

Lightly salt and pepper

1)  Lightly salt and pepper the chicken breasts and saute in olive oil on medium high heat until the internal temperature reaches 180 degrees.

2)  Set breasts on a plate to allow to cool.  Once cooled you can dice into 1/2 inch cubes.

Risotto

1 small yellow onion, diced

3 tablespoons olive oil

3/4 cup Arborio rice

1/4 cup white wine

1 cup chicken broth

1) Saute onion in 2 tablespoons olive oil until golden brown. 

2) Next, add the Arborio rice and saute with the onions until opaque (add the extra tablespoon of olive oil if the pan seems dry.

3) Next, add the white wine and cook, stirring constantly for 1 minute until reduced.

4) Next, add the chicken broth 1/4 cup at a time until the Arborio rice is at a creamy texture- this should take 20-25 minutes.

5) Meanwhile, make the mixture below and add to the risotto before it is finished and also add the cut up sauted chicken.

Mixture to add to Risotto

1 Granny Smith apple, diced

1/4 cup oats

4 Tablespoons Earth Balance butter, (you can use regular butter if you wish)

1/4 cup packed light brown sugar

2 teaspoons ground Cinnamon

1) Place diced apples in small oven proof container.

2) Place the following ingredients in a food processor and blend,  Place this mixture on top of the apples.

3) Bake this until mixture melts and begins to blend with the apples (10 minutes).

4) When completed take out of oven and mix into the risotto.

Lastly:

Optional:

Add walnut pieces to the risotto at this point if you have no nut alergies.

Fill each baked butternut squash with the completed risotto mixture and place in oven (the temprature should be on broil).  Allow to brown slightly (about 3-5 minutes) and serve at once. 



Risotto with Parmesan Cheese and Parsley

Thought tonight would be a good night to get back to basics!  So here is a recipe from the Cooking Journal.  This recipes shopping list is under the 'Fresh Flavors' section!  Very good and not hard at all!

4 cups meat or vegetable broth (your choice)
2 tablespoons olive oil
½ onion, chopped fine
½ cup Parmesan cheese, grated
2 tablespoons parsley, chopped
1½ cups Arborio rice
Salt and Pepper to taste

Method:

1) Have meat/vegetable broth warm and near the risotto pan.
2) Put 2 tablespoons olive oil in pan when warm add chopped onion.

3) Cook until translucent then add the rice and stir until everything is coated well.
4) Add ½ cup broth at a time to the rice moist and keep it from sticking to the pan. Keep stirring with
    wooden spoon, until you have used up all of the broth.
5) The rice is done when the rice is firm but tender. Add grated Parmesan cheese and parsley, stir to
     incorporate. Adjust salt and pepper and serve at once.

Make it work:
This meal does take a little longer,
because the risotto needs more stove top time.
Add chicken if you are looking for a protein source. 

Risotto with Pesto and Sun Dried Tomatoes

Yesterday I made basil pesto and froze it in ice cube trays.  I briefly explained how I use pesto in  many different recipes.  So today, I wanted to back up my claim and give you a reason to make some pesto of your own.  Here is one of those delicious recipes using basil pesto, enjoy!

5 cups warm chicken or vegetable broth
3 tablespoons olive oil
1 large onion finely chopped
1/2 cup dry sherry (Sweeter taste) or white wine, (dryer taste) either will do!
1/2 cup sun dried tomatoes with juice, diced(I purchase from Costco, keeps in refrigerator well)
3 cubes (tablespoons) pesto (I use right from the freezer)
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan cheese
Salt and Pepper to taste

Method:

1) Place olive oil in a medium sauce pan and add the onion.  Saute onion until it begins to turn translucent and add rice.  Stir constantly until the rice begins to turn opaque, about 3 minutes.  Then immediately add the wine or dry sherry (NOT both choose one)!


The rice and pesto I used!

 Onions and Rice just starting to cook, notice the amount of liquid!

2) Next, add the sun dried tomatoes and 1/2 cup of broth at a time.  Allow the broth to be completely absorbed  before adding another 1/2 cup and always remember to keep stirring (You don't want all the rice to stick to the bottom of the pan).  Cook the rice this way for 25 minutes or so.  The rice is finished when it is still firm to the bite, but not hard.  You might not need all the broth or you might need to add a little water, it just depends on how high of a temperature you are cooking the rice.

I used this broth!

3) When you think the rice is just about done add the pesto, Parmesan and salt and pepper to taste.  Serve with a side salad!

Risotto and side salad, yum!

Risotto and Spinach

My husband bought 4 bags of spinach (It was buy one get one at Cub Foods)!  Why would you do that?  I'm going to have to disguise this to get my children to eat it again...hum?  O.K. I've got it!  Here it is...I was surprised how good this was.  If you like cooked spinach you will like this!  Of course my children kept asking questions like, "Mom... is this that pesto stuff," and "Mom why is it SO green?"  But, once I completed the plates and shredded a little more Parmesan on top they didn't have a problem with it!

9 oz. Spinach
5 cups vegetable or meat stock, kept warm
1/3 cup milk
4 tablespoons unsalted butter
1 yellow onion, chopped
1 1/2 cups Arborio rice
6 Tablespoons Parmesan cheese, grated
Salt and Pepper to Taste

Method:

1)  Place spinach and a 1 cup water in a sauce pan and bring to a boil.  Once the spinach becomes wilted drain any excess water and squeeze dry.  Place spinach in a Cuisinart and the 2/3 cup of the milk and a grind on salt.  Blend until smooth (this is the disguise part I discussed above:)  Now set aside until the risotto is almost finished!

1)2)

3)4)

2)  Melt 2 tablespoons of butter in a risotto pan or a wide mouth saucepan!  Add the onion and saute until light golden. Next add the rice, stir frequently.  Once the rice has absorbed the butter, about 2 minutes, add about 3/4 cup of the vegetable or meat stock and cook the the rice until liquid is absorbed.  Continue placing liquid in the rice and onion mixture until the rice is tender but firm, about 15 to 20 minutes.  Remember to stir frequently (you don't want it to stick to the bottom of the pan).

3)  Add the blended spinach to the rice and cook 2 minutes or so to rewarm.  Next, stir in the other 2 tablespoons butter, cheese, and salt and pepper to taste.  Serve immediately!

Smokey Fall Risotto

Fall...I can feel it in the air!  One of my favorite times of the year!  With fall comes the need to make dinner's really quick and cheap because of all the children's sports schedules!  Here is a dinner that is needs some stirring but really ends up being wonderful and easy for me! 

                                          1 1/2 cups re-hydrated mushrooms
                                           (I buy these in bulk at Costco and they
                                            last forever)

1 onion, chopped
3 cloves garlic, minced
2 tablespoons, olive oil
1 1/2 cups Arborio rice
4 cups beef broth
2-3 tablespoons fresh thyme, chopped
1/3 cup Parmesan cheese, grated
1 tablespoon butter
The filtered water from the mushroom soak (directions below)
Salt & Pepper to Taste

Method:

1) Place the the re-hydrated mushrooms in a bowl and cover with just enough water to rehydrate them.  They do not take very long.
2) Meanwhile, saute onion in olive oil until soft then, add the garlic and continue for a minute before adding the rice.  Saute the rice and continue sauteing until it begins to turn color (more opaque)!
3) Gradually start adding the water from the mushroom soak (about 1/2 cup at a time), constantly stirring while letting it evaporate.  Continue this process adding the mushrooms in at the same time until you have used all the mushroom soak then start using the beef broth.  Keep this process going until the rice is just done (don't over cook).
4) Next, add the Parmesan cheese, thyme, butter, and salt and pepper to taste.  Serve with more Parmesan at the table. 

NOTE: This is great with a salad on the side!

Porcini Mushroom and Parsley Risotto

½ ounce dried porcini mushrooms
3 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
1 cup diced onion (about 1 medium)
½ teaspoon coarse salt
1 cup Arborio rice
2 cloves garlic, finely chopped
½ cup grated Parmesan cheese,
Plus additional for serving
2 tablespoons unsalted butter (optional)
½ container of Corn (optional)

Method

1) In a small bowl, cover the mushrooms with 2 cups water and set aside until soft. Remove mushrooms from bowl, but save the mushroom liquid and add enough chicken or vegetable broth to it to make 4 cups, keep warm.
2) In a risotto pan over medium heat, warm oil. Add onion and salt and sauté for 2 minutes. Raise heat and add rice, mushrooms and garlic. Cook for 1 more minute, stirring constantly.
3) Using a ladle, add the warm liquid mixture about a ½ cup at a time. Let the broth simmer and reduce almost completely before adding the next ladle full. Remember, to keep stirring!!! Continue with this until rice is just tender, but still firm to the touch, about 25 minutes. (You may not use all the broth.)
4) Next, add the parmesan, butter and Corn if desired. Stir in salt and pepper to taste.

Enjoy!!

Make it work

Add sautéed, sliced, boneless,

skinless chicken breasts,

if you’re looking for protein.

Risotto with Parmesan Cheese and Parsley

Ingredients:

4 cups meat or vegetable broth (your choice)

2 tablespoons olive oil

½ onion, chopped fine

½ cup parmesan cheese, grated

2 tablespoons parsley, chopped

1½ cups Arborio rice

Salt and Pepper to taste

Method:

1) Have meat/vegetable broth warm and near the risotto pan.
2) Put 2 tablespoons olive oil in pan when warm add chopped onion, cook until translucent then add the rice  and stir until everything is coated well.
3) Add ½ cup broth at a time to the rice and keep stirring with wooden spoon. Keep doing this until you have used up all of the broth.
4) The rice is done when the rice is firm but tender. Add grated parmesan cheese and parsley; stir to
incorporate. Adjust salt and pepper and serve at once.

Make it work:

This meal does take a little longer, because

the risotto needs more stovetop time.