Spring Vegetable Risotto

Yes, I realize it is a little late in the year to be posting something called Spring Vegetable Risotto.  I could have completely cheated and changed the title of the recipe to Summer Vegetable Risotto, because honestly, all the wonderful veggies that make up this scrumptious dish are around all summer long, but I have to be straight with you and just admit that I am, well, a little behind in terms of getting my recipes up in a timely manner.    That's what I get for being an obsessive cook!  But truly, you can make this one anytime between April and September and still get the benefit of all the fabulous flavors.  There are peas...

I actually used fresh ones because I had some, but the recipe calls for frozen, so don't worry if you hadn't planned to spend your day shelling peas.  (Full disclosure: the Southern husband shelled the peas.  My honesty continues.)

There's also asparagus...

And leeks.

Side note: when I was a kid, either my mom or my grandmother, can't remember which,  had a cookbook entitled First You Take a Leek.  At the time, my brother and I thought it was the most hysterical thing we had ever heard of, because a) we were probably 9 and 11 years old, and b) because we were pretty sure that my mom/grandmother had no idea what the title REALLY meant.  It's actually still in print, if anyone wants to buy a copy and let their tween-age kids feel superior. 

Anyway, this great risotto comes from the folks at Cooks Illustrated, who figured out that if you simmer some of the vegetable trimmings that you were going to toss out in the chicken broth...the asparagus ends, the tough green ends of the leeks...your risotto is going to taste AMAZING.  And as always, they were totally, perfectly right.  It's one simple extra step that makes a huge difference.

So, you have all summer to try this one...but do try it before the leaves start falling.

Spring Vegetable Risotto, from Cooks illustrated

• 2 tablespoons minced fresh parsley leaves , stems reserved
• 2 tablespoons minced fresh mint leaves , stems reserved
• 1/2 teaspoon finely grated zest from 1 lemon

• 1 pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
• 2 medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved
• 4 cups low-sodium chicken broth 
• 3 cups water
• 5 tablespoons unsalted butter
• 1/2 cup frozen peas
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 cups Arborio rice 
• 1 cup dry white wine
• 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
• 2 teaspoons juice from 1 lemon

1.  Combine parsley, mint and lemon zest in small bowl and set aside.
2. Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
3. Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with herb mixture and passing Parmesan separately.

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Carrot Parmesan Risotto

Sometimes you come home from work, and all you want is a nice hot bowl of something comforting.   And at the same time, you don't want your supper to be, well, boring.  And those are the nights that call for risotto.  Don't be intimidated by all those recipes that tell you that you MUST stir risotto constantly for 30 minutes or until your stirring arm falls off, whichever comes first, because I am here to tell you that is NOT true.  Not.  True.  You can make perfectly heavenly risotto by only stirring it here and there, I promise you.

This particular risotto starts with a base of red onion and shredded carrots that you saute for a few minutes in just the teeniest amount of butter.    This is the perfect recipe to make when those first carrots start popping up at your local farmer's market.



Now toss in some rice...if you have the arborio variety that is great, but I actually used a nice basmati rice because that is what I happened to have on hand at the moment and it worked out just fine.  Pour in some chicken broth a cup at a time and stir every five minutes or so and you will be just fine.  (Here's my trick: I put on my Ipod and stir at the end of every song...that's about 3-5 minutes depending on your playlist.  Yes, this risotto owes it all to my playlist of Bob Seger songs, and I'm not ashamed to admit it.)

At the very end, when the rice is tender and the carrots have almost melted into it, you toss in a teeny bit more butter and a handful of grated parmesan cheese.  Spoon it into your favorite dish and grind enough pepper on top to give it just the right amount of kick.  That's all there is too it.  This would be great with just about anything you cook on the grill...Buttermilk Chicken, for example...but for those early spring days that are still just chilly enough to make you want a bowl of something warm and comfy...it doesn't get too much better than this.

Carrot Parmesan Risotto, from Everyday Food

• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 2 tablespoons butter
• 1 medium red onion, finely chopped
• 6 medium carrots, grated
• Coarse salt and ground pepper
• 1 1/4 cups long-grain white rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan

1. In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
2. In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
3. Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
4. Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
   
   
   

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Welsh Rarebit Risotto

I hit the jackpot this Christmas with cookbooks - everything from the spectacular ALINEA, which is more of a fine art collection of the most glorious food photographs that I have ever seen in my life, to the book and DVD set of HAMBURGER AMERICA, which the Southern husband and I will be cuddling up together to watch very soon. But the one cookbook I cracked open first was from my oldest friend, who is always looking out for my health and well-being. She sent me a copy of MOOSEWOOD RESTAURANT SIMPLE SUPPERS, which is a collection of deliciously healthy, wonderfully simple meals that can be tossed together pretty much within my rigid weekday timeframe of 30 minutes or less.

So naturally the first one I started with was the Welsh Rarebit Risotto. I am a big Welsh Rarebit fan, and the thought of turning this classic comfort food into a risotto...I just couldn't resist. And since it was from the healthy living folks at Moosewood, it included not only the classic rarebit ingredient of tomato, but also some freshly steamed chopped brocolli as well. This risotto uses beer instead of the usual white wine as a starter base, and lots and lots of sharp cheddar cheese to finish. The Moosewood recipe calls for using vegetable broth, but I am a chicken broth girl when it comes to risotto and so that's what I used, and it came out great. But up to you -- go for that vegetable broth if you want to be a purist. It cooks up to be cheesy and creamy and comforting, and I am pretty sure the broccoli makes it TOTALLY good for you.

So there you go, with thanks to my wonderful friend and the Moosewood folks!

WELSH RAREBIT RISOTTO, adapted from Moosewood Restaurant Simple Suppers

• 1 quart vegetable or chicken broth
• 1 tablespoon olive oil
• 1 1/2 cups arborio rice
• 12 ounces beer
• 3 cups chopped, steamed broccoli
• 1 tablespoon Dijon mustard
• 4 cups loosely packed shredded sharp Cheddar cheese
• 2 cups chopped fresh tomatoes
• Fresh ground pepper

1. Bring broth to a boil in a saucepan and keep at a low simmer.

2. Meanwhile, in a second large heavy saucepan, warm olive oil over medium high heat. Add rice and stir until well-coated, then pour in beer and stir until beer is mostly absorbed, about 2-3 minutes.

3. Add broth one cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup (usually 5 minutes between additions). When the last of the broth is absorbed the rice should be just about done.

4. Add mustard and cheese and stir until cheese is melted. Stir in broccoli and tomatoes, season with pepper and serve.

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Coconut Shrimp Risotto

I'd just like to start by saying I just LOVE this recipe. I adore it. I've had it forever, and tweaked and adjusted and polished it over the years, and now it is PERFECT. And so I share it with you!

Now, I know some folks will find this controversial, but my approach to risotto is that you don't have to stand there stirring it the whole time, adding liquid one tiny bit at a time. You honestly don't, and this recipe (did I mention it is perfect??) is the living proof. That is one of the great things about this lovely dish - minimal risotto stirring. Here's another exhilerating fact: instead of the chicken broth that most risottos call for, this one uses coconut milk. That's right...creamy, scrumptious coconut milk being absorbed into each and every one of those lucky grains of rice. You can taste it already, right?

So, once the rice has cooked in its sweet-smelling coconut bath, you finish it off by adding in some diced shrimp, some chopped tomato and a lacing of red pepper just to give the coconut sweetness a tiny little bite. (Actually, this time I used some of the amazing Penzey's Spice's Northwest Fire Seasoning, which I picked up at my recent visit to the awesome Grand Central Market.) Last but not least, right before serving you swirl in about a cup of shredded coconut and once you have dished it out, you scatter a handful of chopped parsley over the top of each serving. The whole thing clocks in at just under 30 minutes to make, and as an extra added bonus your whole kitchen will smell gorgeous and tropical and exotic.

Ahhhhhhhhhhhhhhh. That's all I have to say about this one, and I think that is what you'll say once you taste it!!

COCONUT SHRIMP RISOTTO

• 1 tablespoon olive oil
• 1 cup arborio rice
  
• 1 cup dry white wine
• 1 14 ounce can coconut milk
• 1 cup diced canned tomato
  
• 1 pound raw shrimp, peeled and diced into 1/2 inch pieces
• 1/4 teaspoon red pepper
  
• 1 cup shredded coconut
• 1/4 cup fresh chopped parsley
  

Heat olive oil in medium pot over medium-high heat. . Add rice and cook, stirring occasionally, about 2 minutes.

Add wine and boil, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring once or twice. Add half the coconut milk and cook, stirring just enough to keep the rice from sticking, until it is just about gone. Add remaining coconut milk and repeat.

The rice should be almost tender at this point -- if it needs more cooking add another 1/2 cup of water and cook until absorbed.; Stir in tomato, shrimp and red pepper and cook until shrimp is cooked through, about 2-3 minutes. Stir in shredded coconut. Ladle portions onto plates and scatter parsley over the top of each.

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Risotto with Tomato, Basil and Mozzarella

At this point I will do just about anything to keep up with the basil outside my door. There is only so much pesto that any one family can take. I give away huge bunches of basil to visitors...whether they want it or not. We used to have a guinea pig named Wilbur who loved the stuff. He is now in guinea pig heaven, but maybe we need another one? Or perhaps I can get the dog interested. She did eat a piece of the driveway once, so basil would be a big jump up for her.


Meantime, any of my summertime recipes that call for basil as a key ingredient are in heavy rotation now, including this nice little risotto. I love risotto -- it is definitely a key member of the comfort food family, and I have a ton of variations on it, including a coconut shrimp version that is one of my all-time faves. This one not only calls for fresh basil, but also for fresh tomatoes (yes, got those in abundance too!) and best of all, fresh mozzarella, which Fairway always has a tower of, so newborn that it is still warm when I buy it. The great thing about risotto is that once you have the rice base (arborio rice slowly simmered in broth and wine) you can pretty much mix and match any combo of ingredients that catch your fancy. I am all about using up as much basil and tomatoes as possible these days, but this recipe would also be great using fresh chopped thyme with the tomatoes and a gruyere cheese, or chopped parsley with some goat cheese and shredded chicken -- you get the idea. Mix and match! But because we ARE smack in middle of basil and tomato season, basil and tomatoes it is.
Now if I can just figure out a risotto that incorporates chocolate, I will be all set.

Risotto with Tomato, Basil and Mozzarella

1½ cups diced tomatoes
1/2 cup chopped fresh basil
1 tablespoon olive oil
½ tsp. salt
1 clove garlic, minced
4 10½ oz. cans chicken broth
2 tsp. olive oil
½ cup finely chopped onion
1½ cups Arborio rice, uncooked
⅓ c. dry white wine
1 c. diced mozzarella cheese
½ tsp. ground pepper
2 tablespoons grated parmesan cheese

1. Combine first 5 ingredients; stir well, and set aside.

2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

3. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add rice and wine; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Add warm broth, ½ c. at a time, stirring constantly until each addition is absorbed before adding the next (about 20 minutes total).

4. Add tomato mixture; cook, stirring constantly, 2 minutes.

5. Remove from heat, and stir in mozzarella and pepper. Sprinkle each serving with parmesan cheese.

Artichoke Risotto with Taleggio Cheese

I am obviously in some sort of creamy, grainy, comfort-food-ish zone this week, because following in the footsteps of the pastina and the polenta is this nice little risotto. As with the others, it is warm and silky and completely eat-with-a-spoonable. The recipe caught my eye because it called for taleggio cheese, which I have never had before, and artichokes, which I have had many many times and love.

Risotto is definitely best made with a patient partner, because it involves a lot of stirring. And I do mean a LOT. I have seen arguments on both sides, and have heard tell that if you don't stir it constantly for the entire cooking time it will be just fine, but in this house we are taking no chances. We stir. And to be totally honest, it is my handsome Southern husband who stirs. He is a completely reliable stirrer, which leaves me free to work on the mix-ins, thereby just squeaking under the 30 minutes or under rule.

As risottos goes, this is a pretty easy one. Basic arborio rice cooked in chicken broth with minced onion, with the artichoke hearts, cheese and a little butter stirred in at the very end, and fresh ground pepper on top. Easy, easy, easy, especially with fine stirring back-up. The recipe is adapted from I LOVED, I LOST, I MADE SPAGHETTI, by Guila Melucci -- and again, if you haven't read it, it's a good one!

Tomorrow I am breaking out of my creamy grainy zone and making...pasta! For which you will need a fork instead of a spoon! But for now, here's a nice comfortable risotto.

ARTICHOKE RISOTTO WITH TALEGGIO CHEESE

• 4 cups chicken broth
• 1 cup arborio rice
• 1/2 cup minced onion
• 1/2 cup white wine
  
• 2 tablespoons butter
• 1 cup frozen artichoke hearts, thawed
• 1/2 cup diced Taleggio cheese
• Fresh ground pepper

1. Heat chicken broth in medium saucepan.

2. Melt 1 tablespoon butter in second medium saucepan over med-high heat. Saute onions for 2 minutes

3. Add rice to onions, saute for 2 more minutes

4. Add wine to rice and simmer until wine is absorbed

5. Start adding chicken broth, one ladle-ful at a time. Stirring constantly, wait until each ladle of liquid is absorbed before adding the next one. Continue until rice is cooked, about 20-25 minutes. If you run out of chicken broth before rice is done, add a little hot water.

6. When rice is done, stir in artichoke hearts, cheese and remaining butter.

7. Serve immediately with a grinding of fresh pepper on top.

Shrimp Barley Risotto with Peas

I am very into healthy grains lately. Brown rice, quinoa -- my husband brought home a bag of something called farro the other day. (Farro? I think he liked the bag). Whatever -- it tasted great. But probably my all time favorite healthy grain is barley. I make a beef barley soup in the slow cooker that I swear I could eat for breakfast, lunch and dinner. The rest of the family may disagree. Well, maybe not the dog, but she did eat a piece of the driveway once, so she is not the most discriminating. (This is a true story for another time). Anyway, barley-lover that I am, I was delighted to find this easy risotto recipe that calls for barley in place of the usual arborio rice. The recipe calls for using small peeled shrimp, so I have faithfully listed that below, but in my version I used large shrimp cut up into half inch pieces and it worked just fine. And by the way, the all-time BEST place to buy shrimp? Costco. I have never had better shrimp than theirs. And their chocolate chip cookies are also to die for, and an excellent antidote to all those healthy grains I love. And so without further ado...



Shrimp Barley Risotto with Peas

• 1 cup pearl barley
• 6 cups chicken stock
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup white wine
• 12 ounces small shrimp
• 2 1/2 cups thawed peas
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese
• 1 teasoon coarse salt
• Freshly ground pepper

1. Heat oil in medium saucepan over medium heat. Add onion, cook 6 minutes or until soft. Stir in barley. Add wine and cook, stirring, until liquid has evaporated.

2. Add 1/2 cup stock and cook until liquid is absorbed, stirring occasionally. Continue adding stock 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, 35-40 minutes. Reserve 1/4 cup stock to stir in at the end.

3. About 3 minutes before barley is done, stir in shrimp and peas. Cook until shrimp are opaque throughout. Remove from heat and stir in remaining stock, lemon zest, lemon juice, cheese and salt. Season with pepper and serve.

Serves 6

One last note: the dishes in the pictures were my grandmother's, the amazing Aileen Pelletier Winkopp. I only have 4 of them, and they are so precious to me. She would have loved this whole Internet era, and I can only imagine what she would be blogging about. SOMETHING, that's for sure.

Note: all pictures can be enlarged by clicking on them.