Recipe ReRun: Pumpkin & Sage Risotto

This week I've had to take it easy and stay off of my feet and out of the kitchen as I had minor surgery to remove a small cyst (that turned out to be a benign tumor!) on my right foot. I know. Always something around here! Anyway, I will have more new Thanksgiving recipe ideas to share with you next week.

So in keeping with my Thanksgiving theme,  I've decided to reintroduce this Pumpkin and Sage Risotto for Recipe ReRun. I first made this Pumpkin and Sage Risotto last November and it was deliciously creamy with the wonderful flavors of pumpkin and fresh sage. This recipe contains only 5 ingredients and serves 5 people so you may want to double it.

If you've missed any recent posts, here are some more ideas to try this holiday:

Pumpkin & Brie Mini Quiche

Carrot & Sage Soup

Apple Cider Brined Roasted Chicken

Butter Roasted Carrots & Parsnips

Cranberry Pear Sauce

Next week, be on the lookout for Portuguese Stuffing, Pumpkin Pecan Cheese Ball and Spiked Mini Apple Tarts with Cinnamon Whipped Cream!

Enjoy!

Spinach Risotto

Raise your hand if you have fallen victim to purchasing boxed rice mixes at your local supermarket. I have. See my hand waving! It's convenient and easy, especially when you just don't think you have the time to make anything else. Just throw it all into one pot and in 20-25 minutes, you have a side dish to serve with your meal.

Well what if I told you that you could make a rice side dish without all of that added sodium, using fresh ingredients and it tastes even better than the boxed variety? Well you can! AND it still only takes 20-25 minutes...bonus! I LOVE making my own risotto because then I can control what I add to it and it's also a great way to use up leftovers or small amounts of something, like fresh spinach, that you might not have enough of to make something else. Besides, homemade always tastes much better!


Spinach Risotto
Cook Time: 20-25 minutes           Serves: 6 (as a side dish)

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 1 1/2 c. Arborio Rice
• 4 c. Light/Fat Free Chicken Broth
• 1 c. Water
• 3 c. Fresh Baby Spinach, packed
• 1/4 c. Romano Cheese, grated

Directions

1. In a large, non-stick saute pan, heat the oil over medium heat and stir in the rice. 
2. Stir until the rice turns slightly brown, then add the chicken broth one cup at a time, allowing the liquid to evaporate after each addition. Add the water and when that has evaporated halfway, stir in the spinach and cheese. 
3. Mix until the spinach has wilted and the rice is creamy in texture. 

Enjoy!

Nutrition Facts 

Calories 155, Carbs 26.8g, Fat 3.3g, Protein 4.3g, Fiber .2g, Sugar 0g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Spinach Risotto Shopping List

If you love risotto like my family does, check out some of my other varieties too. There are even more in my cookbook! 

1. Balsamic Risotto with Grilled Chicken, Spinach & Sun Dried Tomatoes
2. Portobello Mushroom, Zucchini & Sage Risotto
3. Roasted Garden Vegetable Saffron Baked Risotto
4. Basil, Leek & Asiago Cheese Risotto
5. Lemon Thyme Pesto Risotto
6. Pumpkin & Sage Risotto
7. Chorizo, Peas & Colby Jack Risotto

Portobello Mushroom, Zucchini and Sage Risotto-Guest Blogger at A Culinary Journey with Chef Dennis

Today I'm honored to be a Guest Blogger at A Culinary Journey with Chef Dennis where I shared my newest recipe for this Portobello Mushroom, Zucchini and Sage Risotto. 

I love risotto and realized that I hadn't made one in a while and this one was certainly worth the wait! This dish was deliciously creamy, not overly rich and contained many of my favorite flavors all in one. Head on over to check out the recipe and be prepared to stay awhile because Chef Dennis has so many AMAZING recipes of his own, just tell him I sent you! 

And now a little bit about my gracious host...

Chef Dennis, as he's known both at work and across the blogsphere, is an Executive Chef, Culinary Instructor, Recipe Developer and an Award Winning Food Blogger and Photographer and all around nice guy. I'm sure you've seen some of his work here on my weekly Seafood Frenzy Friday segments as I've shared several of his delectable seafood dishes throughout the year. But what you might not know is that he's also been one of the driving forces behind Google+, the G+ Food Bloggers Community and Hangouts with topics that range from How to Bake with King Arthur Flour to Food Photography to How to Work with Brands. 

If you haven't signed up for Google+ yet, run don't walk! It's very user friendly, well that is if you take the time to view helpful videos like this one called How to Use Google+-Circles, Posting Etiquette and Food Bloggers. 

Even if you're not a blogger, Google+ is the "up and coming" site for social media. Think Facebook with Skype, Instagram and Twitter combined. I've learned so much in a short period of time, it's just finding the right balance of time in my day to really hone in on all of G+'s capabilities. You can find us both on G+ as +Carrie Farias and +Chef Dennis Littley. Stop by to say hello and sign up for G+ if you haven't already to see what all the fun is about! 

Baked Broccoli and Cheese Arancini (Rice Balls)

Arancini are technically fried rice balls that have been coated with breadcrumbs and were believed to originate from Sicily, Italy; Messina to be exact. I had the pleasure of visiting Messina this past summer and arancini were a common food item on the local menus. They are made many different ways, but the most popular kind are filled with a meat or tomato sauce and are stuffed with mozzarella and peas. I opted for a little healthier version by baking them instead of frying; however, I did fry one to taste the difference and even though these were good baked, frying gave them that added crunch and flavor. 

Baked Broccoli and Cheese Arancini (Rice Balls)
3 c. Prepared Broccoli and Cheese Risotto, refrigerated at least 24 hours
4 Eggs
1 1/4 c. Panko Breadcrumbs
Cooking Spray

Directions: 
1. Preheat oven to 425 degrees. 
2. Mix together the chilled risotto, 2 eggs and 1/4 cup of the breadcrumbs until well blended. 
3. In two separate bowls, whisk together the remaining 2 eggs in one, and add the remaining 1 cup of breadcrumbs to the other. 
4. Form eight round balls with the rice, then dredge them each first in the eggs then into the breadcrumbs. 
5. Spray a baking sheet with cooking spray and place the breaded rice balls about 2 inches apart; then spray the tops of the breaded arancini. 
6. Bake for 15-20 minutes until they turn light brown and are heated through. Serves 8. 

Here are some pictures from my visit to Messina~Enjoy!

The fishing village

View the daily show at the clock tower

Pumpkin & Sage Risotto

It's Day 4 of Thanksgiving Recipe Week and today, I've got a great new side dish for you. This Pumpkin & Sage Risotto is the quintessential fall dish with wonderful flavors and lucky for us, it also has less than 5 ingredients! 

I made this recipe special to share this week as I wasn't sure if my family would like it, but when Rachael came home from school and saw the container in the refrigerator, she couldn't wait to try it (and then proceeded to eat half the container for dinner so I guess it was a hit). Risotto's are so easy to make and would make a great side dish on your Thanksgiving table.  


Pumpkin & Sage Risotto
1 tbsp. Butter
1 c. Arborio Rice
4 c. Vegetable Broth
1/2 c. Pumpkin Puree
1 tbsp. Sage
Salt and Pepper, to taste

Directions:
1. In a large, non-stick saute pan, melt the butter and add in the rice. 
2. Stir until the rice turns slightly brown, then add 1 cup of the vegetable broth. 
3. Allow the liquid to evaporate, then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition. 
4. When the last cup of liquid has almost evaporated, stir in the pumpkin and sage; mix well. Makes 5-1/2 cup servings. 

*Nutritional Information: Calories 113 , Carbs 25.5g, Fat 0g, Protein 2.1g, Fiber 1.1g, Sugar 2.2g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Click here for more SIDES! 

Enjoy!

Thanksgiving Tip
Plan out your menu in advance and keep it posted on the refrigerator until the big day. I like to do this at least 1-2 weeks ahead of time so that I can gradually purchase any specialty pantry items I may need. As you prepare items that can be made ahead of time, cross it off of your list.  It is also a good idea to go through each recipe to make sure you have a complete shopping list. And then, if your neurotic like me, you'll re-write the list so that all like items are together. :) I don't know how many times I've had to send my husband to the store the morning of a holiday because I forgot something. 

Lemon Thyme Pesto Risotto

Remember last week when I posted about the Lemon Thyme Pesto? Well I used some of it to make this risotto and it was amazing! Light and lemony, it made a great side dish to accompany our meal. 

Lemon Thyme Pesto Risotto
1/2 c. Arborio Rice
1 tbsp. Butter
3 c. Low-Sodium Chicken Broth
1 tbsp. Prepared Lemon Thyme Pesto
1 tbsp. Pecorino Romano Cheese, grated

Directions:
1. In a large, non-stick saute pan, melt the butter and add in the rice. 
2. Stir until the rice turns slightly brown, then add 1 cup of the chicken broth. 
3. Allow the liquid to evaporate, then add the remaining broth 1 cup at a time, allowing the liquid to evaporate after each addition. 
4. Add the lemon thyme and cheese; mix well. Serves 4. 

*Nutritional Information: Calories 162, Carbs 18.9g, Fat 7.3g, Protein 5.1g, Fiber .4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Roasted Garden Vegetable Saffron Baked Risotto

When we were in Greece this summer, I came across a spice store which sold powdered saffron. Saffron comes from a crocus flower and is usually very expensive when purchased as threads, but the powdered version was, to my surprise, very inexpensive. I've never cooked with saffron before so I'm not 100% sure if there is any taste difference, but as you can see, the powdered version still gave this dish that vibrant, yellow color saffron is known for. 

This recipe was actually inspired by a recent recipe I saw for an Eggplant, Mozzarella and Saffron Rice Bake in the most recent copy of Bon Appetit Magazine. Of course, I had to make it my own, but I loved the idea of using up some of my garden vegetables, not to mention I haven't made a risotto in a while either! Not only was it beautiful with the purple, green, red and yellow from the fresh vegetables, it was so aromatic and delicious...a wonderful meatless Monday dinner idea as well. 

Roasted Garden Vegetable Saffron Baked Risotto (Inspired by Bon Appetit)
1 Eggplant, washed and cut into 1" chunks
1 Large Zucchini, washed and cut into 1" chunks
1 c. Cherry Tomatoes
1/2 Red Onion, cut into 1" chunks
3 Garlic Cloves, chopped
1 tbsp. + Drizzle Extra Virgin Olive Oil
1 c. Arborio Rice
1 c. White Wine
2 c. Low-Sodium Chicken Broth
1 tsp. Saffron, powered (or a pinch of the thread type)
1 c. Reduced Fat Mozzarella, shredded
1/2 c. Parmigiano Reggiano, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. In a bowl, mix together the eggplant, zucchini, tomatoes, onion and garlic; then drizzle some oil on top and season with salt and pepper. 
2. Transfer vegetables to a baking sheet and bake at 425 degrees for 15-20 minutes, until the vegetables start to soften and lightly brown (the tomatoes will start to burst). Remove from oven and set aside. 
3. While the vegetables are roasting, heat 1 tbsp. oil in a non-stick saute pan and add the rice. Allow to brown for 2-3 minutes, then add the wine and saffron. 
4. Allow the liquid to evaporate, then add in one cup of the chicken broth at a time, allowing the liquide to evaporate after each addition. The rice will still be slightly hard. 
5. Add in the vegetables and cheeses and mix well. 
6. Place in a 9"x9" baking dish and bake at 350 degrees for 15-20 minutes. Serves 9. 

Enjoy! 


*Saffron Threads can be purchased at your local Gourmet Grocery Store or online at specialty shops like The Spice & Tea Exchange. Saffron Powder can be found online through Amazon. 

Raspberry & Orange Risotto

The day I made those Raspberry & Orange Chicken Breasts, I needed something to go with it. So I called on my Facebook friends to offer up some suggestions and rice/risotto seemed to be the popular favorite. I still had a little bit of Chambord left, so I decided finish up the bottle and use the same flavors in my side dish. I love when you have the same flavors in sides or vegetables that complement your main meal, it just ties everything together in a nice little package. This was so easy to make, was slightly sweet, but not overly so and was perfect with our chicken.


I've also started a small herb garden on my deck, as I can't grow anything in my yard (too many deer, bear, fox, coyote, etc...you name it...gotta love wildlife!). It's not very big but it suits my purpose just fine. This year I'm growing basil, cilantro, rosemary and lemon thyme. I had never seen this herb before and wanted to give it a try. You can really smell the combination of lemon and thyme in this herb and it brings out a nice, soft flavor. I've used it so far in vegetables, chicken and now rice but I bet it would also go well with seafood. 

Raspberry & Orange Risotto
1 tbsp. Butter
1 c. Arborio Rice
1 tbsp. Chambord
1/2 c. Orange Juice
1 c. Water
2 c. Low-Sodium Chicken Broth
1 tsp. Lemon Thyme, removed from stem


In a large, non-stick saute pan, melt the butter and add in the rice. Stir until the rice turns slightly brown, then add the Chambord and orange juice. Allow the liquid to evaporate, then add in the water. Again, allow the liquid to evaporate, then add in the chicken broth 1 cup at a time, allowing the liquid to evaporate after each addition. Add the lemon thyme, salt and pepper and mix well. Serves 6. 

Lemon Thyme in my mini herb garden. 

Enjoy! 

Balsamic Risotto with Grilled Chicken, Fresh Spinach and Sun Dried Tomatoes

Just the mention of the words "losing weight" sets me off in a carb frenzy. I can't get enough. It's like the last hurrah or something. Like I'm never going to eat carbs again...EVER! Well, after reading Lauren's blog last week about the 3-5 day Jump Start, what do you think I did? Made this risotto for dinner of course! I know it was only going to be a week of no carbs and logically I know it's all psychological, but my body was telling me I had to have them nonetheless. Besides, I hadn't made a good risotto since January...that's almost 4 WHOLE MONTHS! This was delicious and since I added some meat and veggies to it as well, it was the perfect all-in-one meal, especially since my family was on different eating schedules this particular day. It heats up wonderfully!


Speaking of the Jump Start, it's Day 3 if you started on Monday. Do you feel a difference yet? Let me know how it's going! xo

Balsamic Risotto with Grilled Chicken, Fresh Spinach and Sun Dried Tomatoes
2 c. Arborio Rice
1 tbsp. Butter
1/4 c. Sun Dried Tomatoes, chopped
2 Cloves Garlic, chopped
Zest of 1 Lemon
4 c. Fresh Baby Spinach, rinsed and stems removed
1/4 c. Balsamic Vinegar
6 c. Low-Sodium Chicken Broth
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1-6oz. Boneless Chicken Breast, grilled


In a large, non-stick saute pan, melt butter and add rice. Saute for about 3 minutes until the rice starts to lightly brown, then add in tomatoes, garlic, lemon zest and spinach. Stir for about 2-3 minutes until the spinach starts to wilt then add in the vinegar until it has absorbed into the rice. Reduce heat to low and add one cup of chicken broth at a time, allowing the liquid to evaporate after each addition. Add in the cooked, grilled chicken, salt and pepper when the last cup of liquid has been added. Makes 8 - 1 cup servings.  


Nutritional Information per 1 Cup Risotto: Calories 187, Carbs 22g, Fat 5g, Protein 14g

Don't I wish! =)

Enjoy!


PS. You still have until 9pm EST today to enter the Chinet Bakeware Giveaway! 




Shared at Amee's Savory Dish Fit and Fabulous Friday's 5/4/12

Basil, Leek & Asiago Cheese Risotto

Here is a simple, flavorful risotto using fresh basil, leeks and Asiago cheese. This makes a wonderful side dish to any meal. 

Basil, Leek & Asiago Cheese Risotto

1 + 1 tbsp. Butter

1 c. Arborio Rice

1/4 c. Leeks, chopped

2 tbsp. Fresh Basil, chopped

3 c. Low-Sodium Chicken Broth

1 c. Water

1/2 c. Asiago Cheese, shredded

Melt butter in a large, nonstick frying pan and add add the rice, leeks, basil and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add in the cheese and remaining 1 tbsp. butter. Stir until well 

blended and the butter has melted. Serves 6. 

Points+=5

Leeks have many health benefits too! Here is some information about leeks you may not have known from Nutrition and You.

Health benefits of Leeks

• Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
• Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber. 
• Though leeks contain proportionately less thio-sulfinites than that in garlic, they still possess significant amounts of these anti-oxidants such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin by enzymatic reaction when the stalk disturbed (crushing, cutting etc).
• Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels which, helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
• Leeks are great source of minerals and vitamins that are essential for optimum health.  Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
• In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
• Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.

Selection and storage

Leeks are at their best during spring season. However, they can be available fresh year around in some super markets. While buying, choose fresh organic leeks, as they are rich in flavor and in nutrition. Look for uniform, long, firm, white stalks with healthy root bulb as it signals of fresh farm produce.

Avoid stems with withered, yellow discolor tops.

Once at home, wrap in paper towel and place inside the refrigerator. They keep well for up to a week to 10 days.

Preparation and serving methods   

Leeks impart a mellow, sweet oniony flavor to the dishes they added to. They give less pungency than garlic or onions. Although used sparingly outside the European continent, their delicate stems have recently found favor among oriental, and Mediterranean recipes. 

The outer layers generally peeled by hand. You may want to cut them into rings, slice lengthwise or in squares using knife depending up on recipes.

To prepare, remove the thick green tops. Similarly, cut away lower root end. Swish in a large bowl of water to shake out all grit, sand, and soil. Transfer to a colander to drain. Mop dry using paper towel.

Enjoy! 

Chicken & Spinach Balsamic Risotto

Since I finally used up that Vanilla Fig Balsamic Vinegar, I wanted to find a new kind of vinegar to experiment with and happened across one with Pear Pulp. I happened to make this dish on Monday night, which coincidentally happened to be Clean Out Your Refrigerator Day...and that I did! I had two pieces of chicken, a partial bag of fresh spinach, a few scallions, a little rosemary and Voila..dinner! This meal was so delicious and the girls and I really loved the flavor of this vinegar in this risotto. 

Chicken & Spinach Balsamic Risotto
2 c. Cooked Chicken Breast, chopped
2 c. Fresh Spinach, stems removed and roughly chopped
6 Mushrooms, sliced
1/4 c. Scallions, chopped
1 Clove Garlic, chopped
1 tsp. Fresh Rosemary, chopped
2 Plum Tomatoes, chopped
2 tbsp. Extra Virgin Olive Oil
3 tbsp. Rienzi® Balsamic Vinegar with Pear Pulp
1 1/3 c. Arborio Rice
2 c. Low Sodium Chicken Broth
2 1/2 c. Water
1/4 c. DiGiorno® Three Cheese Blend (Asiago, Parmesan & Romano grated cheese)
1 tbsp. Butter


Heat oil in a large, nonstick frying pan and add the chicken, spinach, mushrooms, scallions, garlic, and rosemary. Simmer 5 minutes until the spinach starts to wilt and the mushrooms soften. Remove and set aside. In the same pan, add the rice, vinegar and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add back in your chicken, vegetables, tomatoes, cheese and butter. Stir until well blended and the butter has melted. Makes 6, 1-cup servings. 


Points+=9


Here is the information from Rienzi's website: 

Fruttati Pear 8.5oz
This unique blend is created by using the tradition that unites the prestigious Balsamic Vinegar of Modena and fresh fruits. The Fruttato with pear is the result of a slow cooking procedure where the balsamic vinegar is mixed with the pulp of pears grown in the Trentino region of Northern Italy. This high quality blend is a culinary classic and it adds a unique flavor to dishes such as Almond chicken, or as a dressing on string beans.


Enjoy!

Chorizo, Peas and Colby Jack Risotto

I was at a loss for dinner ideas the other night when I made this. My head was reeling from complete multi-tasking with house projects, decorating decisions and calendar synchronization that when I realized I hadn't taken anything out for dinner, it was already 4pm. I had purchased some Chorizo last week but never did anything with it and figured, I'd use that to make a one-pot dish for dinner. This recipe started out without the peas, but as I looked at it in the pan, it looked a little bland and needed some color. So I threw in some peas and it gave this dish that little something extra that it was missing. Now, I'm not a huge fan of peas, so I gave myself some before I added them in. I don't know, it's just one vegetable I can't get used to no matter how hard I try. I remember when my kids were babies and just trying out all sorts of vegetables; peas were both of their favorites. They used to try to get me to eat them by sticking them in my mouth, and being the type of parent that likes to try to set a good example, I would eat them with a smile on my face (while my body was secretly cringing on the inside). Anyway, this was good but very heavy...a little goes a long way.

Chorizo, Peas and Colby Jack Risotto
3oz. Chorizo, chopped fine
2 Cloves Garlic, minced
1 tsp. Fresh Rosemary, chopped
1 tbsp. Canola Oil
2 c. Arborio Rice
1 tbsp. Butter
4 c. Low-Sodium Chicken Broth
2 c. Water
1 c. Reduced Fat Shredded Colby Jack Cheese
1 c. Peas (I used frozen and defrosted them first)

In a large, non-stick pan heat oil and add the chorizo, garlic and rosemary. Saute for 5 minutes, then remove and set aside. In the same pan, add the rice and saute for 2-3 minutes. Gradually add one cup of chicken broth at a time, letting it absorb into the rice before each new addition. Next, add the water. When the water has almost absorbed, add back in the chorizo mixture, peas, cheese and butter. Mix well until the liquid has absorbed and it's creamy. Serves 4 for a main meal and 6-8 as a side dish.

Enjoy!