Family-Style Risotto Dinner for 4

I was so excited when I saw this menu in a recent issue of Bon Appetit. It was in the little section of the magazine where they always include a family friendly menu and fun ways to use the leftovers.
I love risotto and this version seemed really fun with all the vegetables, topped with the fried egg.
I included the recipes because I changed each of them a little bit. I used whole wheat pitas to make the pitas chips, I reduced the amount of oil in the salad dressing and made a few changes to the risotto that made it a bit healthier, mostly by reducing the amount of butter and oil.

Risotto is so delicious and can be made with just a tablespoon of oil or butter- it still turns out creamy. I really wanted to use the leftover risotto and make the risotto cakes recipe that they included, but we ate it as leftovers instead because it was so good!
Any of these dishes would make a great addition to an Easter meal.
The edamame dip was so good! I added some garlic to it, just to up the flavor and wow- that is really a great dip. If you like edamame, I am sure you will love it. The basil is such a great flavor enhancer. It would be great as a spread for a sandwich too.
I was a little bit worried about this salad made with fennel, mainly because I have never had fresh fennel. I knew that it had a anise/licorice type flavor and that is one of my least favorite things. I decided to go ahead with it and give it a try and I am so glad I did.
The celery and the fennel were really yummy. Nice and crunchy. With a little lemon juice and olive oil and the pumpkin seeds- it was amazing. It really surprised me.

The risotto was perfect. I liked the kid-friendly vegetables and it was really fun to top it off with a fried egg. Of course, I had to cooked my yolks all the way, because we don't do runny here. But you can top it off however you want.

This was such a fun menu! It turned out perfectly and was so delicious.

Edamame Dip with Pita Chips adapted from
Bon Appétit | March 2010 by Tamra Davis

Yield: Makes 4 servings 3 whole wheat pita breads, split horizontally, each round cut into 1 1/2-inch wedges 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed 1/4 cup olive oil 2 garlic cloves 3 teaspoons fresh lemon juice 3 tablespoons minced fresh basil plus sprigs for garnish Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid. Place edamame, oil, garlic, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

Fennel and Celery Salad with Pumpkin Seeds adapted from
Bon Appétit | March 2010
by Tamra Davis

Yield: Makes 4 servings 3 celery stalks, cut crosswise into paper-thin slices 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin 1/2 cup fresh Italian parsley leaves 1/4 cup toasted salted pumpkin seeds (pepitas) 1 tablespoon olive oil 1 1/2 tablespoon fresh lemon juice 1/3 cup Parmesan cheese shavings (about 1 1/2 ounces) Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.

Primavera Risotto Nests with Fried Egg adapted from
Bon Appétit | March 2010 by Tamra Davis

Yield: Makes 4 servings plus leftovers 1 tablespoon butter 2 cups chopped button mushrooms (about 5 ounces) 2 tablespoons olive oil, divided 3/4 cup chopped onion 3 garlic cloves, minced 2 cups arborio rice 6 1/2 cups vegetable or chicken broth 3/4 cup 1/3-inch cubes carrots (about 2 carrots) 2 cups diced trimmed asparagus (about 9 ounces) 1/2 cup freshly grated Parmesan cheese plus additional for serving 1/2 cup shelled fresh peas or thawed frozen peas 1/4 cup chopped fresh Italian parsley 4 large eggs Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. set aside. Heat 1 tablespoon oil in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 3 minutes. Add 1/2 cup broth. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total. Stir 1/2 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness. Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg.

Risotto Dinner for 4

Original Recipe for Edamame Dip with Pita Chips

Original Recipe for Fennel and Celery Salad with Pumpkin Seeds

Original Recipe for Primavera Risotto Nests with Fried Eggs