A lot of people are scared of cooking with fennel. It has a lovely aniseed-y flavour to it!
Roast Pumpkin, Basil and Fennel Risotto
Ingredients:
350g butternut pumpkin
1 Tbsp olive oil
salt and pepper
1 tsp fennel seeds
pinch chilli flakes
Risotto:
1 tablespoon olive oil
40g butter
1 onion, peeled and finely chopped
1 cup arborio rice
½ cup dry white wine
1½ cups Massel "chicken-style" or vegetable stock
1 bulb baby fennel, sliced paper thin
1 bunch basil (about 20 leaves)
¼ cup grated parmesan cheese
Method:
1. Preheat oven to moderately hot (200°C/180°C fan-forced).
2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.
3. Meanwhile, heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.
4. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.
5. Stir through the roasted pumpkin, baby fennel and basil. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.
Serves: 2
Rating: 4
Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts
Wednesday, 23 July 2008
Tuesday, 22 July 2008
Pear and Honey Risotto
Another take on the risotto theme. Really, you can make risotto with just about any ingredients. This dish is more of a sweet meal than the usual savoury versions.
Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.
Pear and Honey Risotto
Ingredients:
2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest
Method:
1. Combine the pears, water, and lemon juice in a bowl and set aside.
2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.
3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.
4. Serve 2/3 cup to each person, hot or at room temperature.
Serves: 6
Rating: 4
Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.
Pear and Honey Risotto
Ingredients:
2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest
Method:
1. Combine the pears, water, and lemon juice in a bowl and set aside.
2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.
3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.
4. Serve 2/3 cup to each person, hot or at room temperature.
Serves: 6
Rating: 4
Tuesday, 10 June 2008
Risotto With Mushrooms and Pinenuts
This recipe is great with asparagus in place of the mushrooms (if in season)
Risotto With Mushrooms and Pinenuts
Ingredients:
4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
1. Bring water and stock powder to the boil in a saucepan and keep simmering.
2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.
3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.
4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.
Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.
Serves: 4
Rating: 4
Risotto With Mushrooms and Pinenuts
Ingredients:
4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
1. Bring water and stock powder to the boil in a saucepan and keep simmering.
2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.
3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.
4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.
Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.
Serves: 4
Rating: 4
Saturday, 26 April 2008
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Tuesday, 1 April 2008
Merlot and Goat's Cheese Risotto
YUMMMMMMMMMMMM
This recipe came from an online friend, and I've adapted it. She cooks a bit like I do - a bit of this, a bit of that...but I've had to come up with absolute figures to get this recipe down.
Merlot and Goat's Cheese Risotto:
Ingredients:
a dash of olive oil
2 cups arborio rice
400ml "chicken" stock, made with hot water (we use Massel "chicken style" stock)
400ml good, fruity merlot
dash of balsamic vinegar
3 saffron threads, or 1/4 tsp tumeric
2-3 fresh garlic cloves, crushed
1-2 fresh shallots, roughly chopped
a good chunk of fresh goat's cheese (sometimes called "chevre")
1/4-1/3 cup dried cranberries
1/4 cup cashews, slivered almonds, or a mixture of both
"knob" of butter
Method:
1. Heat the olive oil in a large saucepan on a medium heat. Add rice, shallots, garlic, and stir until aroma is present and the rice is coated. Add saffron/tumeric.
2. Meanwhile, mix the "chicken" stock, merlot and balsamic vinegar together. Add to the rice a little at a time, allowing the rice to absorb the first amount completely before adding the second, and so on. Stir constantly as you add the liquid. NOTE: this will probably take 30 mins.
3. As the risotto nears completion, add the cranberries to the rice and heat through.
4. Just before you serve, add the knob of butter and the nuts, and mix through.
5. Serve risotto into required number of bowls, and sprinkle the chevre/goat's cheese on top in generous quantities.
NOTES:
* You may like to use fresh cherries in place of the cranberries, if in season.
* DO NOT give in to the temptation to add "just that little bit more wine"...it can easily overpower the dish.
Serves: 2-3
Rating: 5!
This recipe came from an online friend, and I've adapted it. She cooks a bit like I do - a bit of this, a bit of that...but I've had to come up with absolute figures to get this recipe down.
Merlot and Goat's Cheese Risotto:
Ingredients:
a dash of olive oil
2 cups arborio rice
400ml "chicken" stock, made with hot water (we use Massel "chicken style" stock)
400ml good, fruity merlot
dash of balsamic vinegar
3 saffron threads, or 1/4 tsp tumeric
2-3 fresh garlic cloves, crushed
1-2 fresh shallots, roughly chopped
a good chunk of fresh goat's cheese (sometimes called "chevre")
1/4-1/3 cup dried cranberries
1/4 cup cashews, slivered almonds, or a mixture of both
"knob" of butter
Method:
1. Heat the olive oil in a large saucepan on a medium heat. Add rice, shallots, garlic, and stir until aroma is present and the rice is coated. Add saffron/tumeric.
2. Meanwhile, mix the "chicken" stock, merlot and balsamic vinegar together. Add to the rice a little at a time, allowing the rice to absorb the first amount completely before adding the second, and so on. Stir constantly as you add the liquid. NOTE: this will probably take 30 mins.
3. As the risotto nears completion, add the cranberries to the rice and heat through.
4. Just before you serve, add the knob of butter and the nuts, and mix through.
5. Serve risotto into required number of bowls, and sprinkle the chevre/goat's cheese on top in generous quantities.
NOTES:
* You may like to use fresh cherries in place of the cranberries, if in season.
* DO NOT give in to the temptation to add "just that little bit more wine"...it can easily overpower the dish.
Serves: 2-3
Rating: 5!
Saturday, 29 March 2008
Mushroom Risotto
Simple, and delicious!
Mushroom Risotto:
Ingredients:
2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter
Method:
1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.
Serves: 2
Rating: 4
Mushroom Risotto:
Ingredients:
2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter
Method:
1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.
Serves: 2
Rating: 4
Sweet Potato & Sage Risotto
This recipe I tried a while ago. It's not a bad little meal, if you like standing over a stove stirring for 30 mins.
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
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