French Lentil and Swiss Chard Risotto

I love growing my own swiss chard. Nothing makes me happier than seeing those beautiful rainbow stalks in my garden. I have been really lucky this spring and summer- all of my chard has been doing great. No bugs, no problems. Usually I just quickly saute it or add it to whatever we happen to be eating. But, when I harvested it about a week ago, there was a ton of it and I wanted to do something bigger and better.

I found this recipe and knew it was perfect because it combines 3 of my most favorite things in the world- swiss chard, risotto, and lentils. I had just made chicken broth the weekend before I made this, so I had some of that on hand to use too. I know lots of people don't like cooking in the summer, but I find it really relaxing after a day of activities and swimming to be able to spend some time in the kitchen, making a delicious dinner. And this was delicious!

Here is the recipe for French Lentil and Swiss Chard Risotto
* I used chicken broth in place of the wine
* I didn't have any radicchio on hand to use as a garnish

Sounds like Summer- Summer Lemon-Vegetable Risotto

This time around for the Cooking Light Virtual Supper Club, it was my turn to choose the theme. Since we are smack dab in the middle of summer here in Georgia, I decided on Sounds like Summer. The first thing that I really wanted to make was the Shrimp Cobb Salad that was featured on the cover of the June issue of CL. That was the plan until I saw this recipe in the July issue of Cooking Light. I have a love of risotto that is on-going. There just isn't any possible chance that I could pass up one that is chock full of vegetables. Summer veggies? Even better.

This risotto recipe turned out fabulously. I was going to fix the asparagus and sugar snap peas in a different way, but decided to stick to the recipe. I put my asparagus/sugar snap peas in a ice bath after they were done blanching, so they wouldn't lose their bright green color or crispness.

I just wanted to mention also that you really don't have to continuously stir risotto. Here are some of the things I did inbetween stirs- made a fresh corn & tomato salad, thawed shrimp in the sink, made peanut butter frosting, blanched some of the veggies, sauteed the zucchini & summer squash, put together whoopie pies, roasted shrimp, photographed all of the above mentioned food. And, my risotto turned out perfectly creamy and delicious. I also don't warm my broth and it still works perfectly. This risotto had nice hints of lemon and all the veggies made it fabulous.

Let's take a look a how the menu turned out this month. I brought the

Summer Lemon-Vegetable Risotto,

Val -Poached Salmon with Creamy Herb Sauce,

Roz - Chocolate-Amaretti Peaches,

Sandi - Peach Ice Cream,

Jamie - Summer Peach and Tomato Salad,

Jerry - grilled pizza with prosciutto, arugula, and lemon

Once again, I wish that this was not just a virtual supper club- I would really enjoying trying everything on the menu!

Here is the recipe for Summer Lemon-Vegetable Risotto from Cooking Light
* I used low sodium chicken broth instead of the wine & vegetable broth
* I didn't warm my broth- it was added at room temperature

Butternut Squash Baked Risotto

It's been awhile since I talked about risotto.
I saw this recipe in a recent issue of EveryDay Food magazine and thought it would be fun to try since it is not a traditional way to cook risotto.
The risotto is started off on the stove top, but then finishes cooking in the oven.
It kind of kills the notion that to get that creamy beautiful texture you have to spend forever stirring away. I already knew that you don't have to stir risotto the whole time.

So, I started this off in my saute pan and transferred it to a 9*13-inch glass dish to finish it in the oven.
I was a little skeptical when I put it in the oven, as to whether or not it would still have that creamy texture. While the rice on the very top was a little bit drier than that on the bottom of the dish, the overall texture was very nice and risotto-ish.
This was a great recipe and a fun take on the classic preparation of risotto.
I would make it again in a heartbeat.

And I just want to say that whoever said risotto doesn't taste good re-warmed is very wrong. These leftovers are good cold, slightly warm and hot.

Recipe for Butternut Squash Baked Risotto
* I used swiss chard, stems included
* I started this dish in my saute pan and transferred it to a 9*13-inch glass dish when I put it into the oven

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

Risotto with Roasted Butternut Squash, Parsnips, and Turnips

A couple of days before we left for DisneyWorld, I tried to use up the veggies that I had in my fridge and decided it was the perfect day for risotto.
The thing about risotto is that everyone thinks it is complicated for some reason. I used to think that and I don't even know why.
When I actually tried it and made it at home, I realized that it is easy.
You don't even have to stir it the entire time. You can walk away and do something else, come back, add more broth, stir, and do something else again.
It's easy; once you have tried it and once you make it at home, you will want to try it again.

I wanted to top my risotto with some roasted veggies and I had a butternut squash, turnips, and parsnips, so I decided that is what I would use.
I also used up the rest of my fresh herbs that I had on hand, which happened to be-sage, rosemary, and oregano. Thyme would also be tasty here or whatever herbs you like to use to flavor your veggies.
You could also use whatever combination of vegetables that you like- roasting them in the oven is the key.

I got my veggies in the oven and then started on my risotto. The veggies ended up being done just a few minutes before the risotto, so they were ready to serve at the same time.

I have also heard that risotto doesn't taste good warmed up or as leftovers. This is absolutely false, in my opinion. These leftovers were good cold, straight out of the fridge and tasted great warmed up too.


Risotto with Roasted Butternut Squash, Parsnips, and Turnips by Mary Ann
Risotto:
1 Tbls olive oil
1/2 large white onion, chopped
2 cloves garlic, minced
1 3/4 cup arborio rice
6 cups low sodium chicken broth
1/4 t 1/2 cup freshly grated Parmesan cheese
salt and pepper
Roasted Veggies:
1/2 large butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 turnips, peeled and cubed
1 Tbls fresh rosemary
1 Tbls fresh oregano
1 tsp fresh sage
1 Tbls olive oil

Preheat the oven to 425 degrees F. On a large baking sheet combine your squash, parsnips, turnips and chopped herbs. Drizzle with olive oil and toss.
Roast for 25 minutes or until tender.

In a large, heavy saucepan, or dutch oven type pan, over medium high heat, warm 1 Tbls olive oil.
Add onion and saute until soft and translucent, abt 5-7 minutes. Add garlic and cook for 1 minute.
Add rice and stir, for about 2 minutes, making sure that the rice is mixed with the onion and coated with oil.
Add 1 cup of chicken broth and stir.
At this point you can stir continuously, or make sure you stir every few minutes.
Add 1/2 cup to 1 cup chicken broth, once the rice has absorbed the broth that is already in the pan. Continue to stir and add broth, until the rice is creamy and all the broth has been absorbed.
This process should take about 25-30 minutes.
Grate fresh Parmesan into your risotto until it melts and is combined evenly.
Season with salt and pepper, to taste.

Scoop the risotto into bowls and top with the roasted veggies.

Risotto with Swiss Chard

Risotto- I love you. I love you plain, with veggies, different grains, whatever it is, I love you.
Thanks for being you.

There are so many beautiful blogs out there. So, so many. One that always has beautiful pictures and great commentary is The Way the Cookie Crumbles. When I saw Bridget's post- Risotto with Swiss Chard, I knew I would be making it.
I decided to put it on the menu when my mom was here visiting.
The swiss chard I found was red swiss chard and since I love the stems and all, I just washed it, chopped it, and added all the parts.
Delicious. I knew it would be. I had absolutely no doubts.
The day I ended up making this was a cold, rainy day and it was the perfect dinner. Perfect.

If you have never tried making risotto at home, you really should. It is so easy and worth it. One of my favorite things to make.

The only thing I changed is using more chicken broth instead of wine and I didn't warm my broth ahead of time. I tried a recipe for risotto once that didn't have you heat the broth and it turned out just as good as those that did, so I eliminated that step.
Yum.
My hubby requested that the leftovers be packed in his lunch the next day. If you know anything about him, that is really saying something.


Recipe for Risotto with Swiss Chard

Barley Risotto with Asparagus and Parmesan

For some reason it just felt wrong to make risotto over the summer.
Too hot + lots of stirring (you don't really have to stir constantly) = too much time inside by the stove.

I found this risotto recipe over the summer when I was flipping through some of my mother-in-law's old magazines.
As soon as we had a cooler day, this risotto found itself on the menu.

The thing I love most about risotto is that you can use almost any grain you want. You don't have to use rice. This makes risotto seem a little bit healthier to me, when you can use a whole grain. And I love risotto because it is delicious, obviously.

I have made risotto with barley before, well actually twice- Barley Risotto with Kale and a Three Grain Risotto- which combines arborio rice, instant barley, and quinoa and coincidentally, has asparagus to go along with it.

This was fabulous. My husband asked me if I had taken a picture of it when he was sitting at the table eating. I asked him why he was so worried about it and he said "this is good!"

So, there you have it. The man who loves McDonalds with a passion, loves barley risotto too.

*notes- whenever a risotto recipe calls for wine, I just sub an equal amount of chicken broth for the wine.
I used instant barley for this risotto.

Recipe for Barley Risotto with Asparagus and Parmesan

One Year Ago-Nectarine and Peach Dimply Cake

Thai Red Curry Risotto

This is another recipe that I had hanging out in my drafts that I haven't had a chance to blog about yet.

I have tried lots of risotto recipes and also have a thing for red curry paste, so this recipe was a no-brainer. Of course, when I saw it, I knew I was going to make it.

The combination of flavors in this risotto was good.

We all liked it, but it was a little strange to be eating Thai-flavored risotto. Those 2 things don't really seem to go together. I once again realized that I don't really care for peas in risotto, they added a little too much sweetness for me.

Definitely interesting and different. This was a fun dish, but I don't think I am going to be making it all the time.

Thai Red Curry Risotto

Notes: Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.

1 onion (about 6 oz.), peeled and chopped

3 tablespoons grated peeled fresh ginger

2 cloves garlic, peeled and chopped

1/4 cup grape seed or other salad oil

2 teaspoons paprika

3/4 teaspoon Thai red curry paste (see notes)

1 1/2 cups arborio or other short-grain white rice

1/2 cup dry sherry

About 4 cups fat-skimmed chicken broth

4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced

1 cup coconut milk (regular or low-fat; stir before measuring)

1 1/2 cups frozen petite peas

3 tablespoons chopped fresh cilantro

Salt

1 lime (about 3 oz.), rinsed and cut into 6 wedges

1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

3. Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

4. Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.


Coming Tomorrow- Vanilla Bean Shortbread

CEiMB- Garden Risotto

I was so excited when I saw that Jessica, who blogs over at A Singleton in the Kitchen, chose Garden Risotto for this week's CEiMB recipe. I have made lots of risotto in the past couple months and was interested to see how Ellie's recipe compared to some of my favorites.
Before I had tried making risotto, I thought it must be difficult because people always talked about it in a way that made it seem impossible to make at home. So not true.
I think it is easy to make. You just have to make sure that you stir. Plus, most the risotto recipes I have tried have been ready in about 30 minutes.
I don't even bother warming the broth because one of the recipes I made said it wasn't necessary. Anything I can do to lessen the amount of dishes there are, I will do it.
This risotto was uncomplicated. I liked that it had lots of veggies. I probably added 3x as much spinach as it called for because we liked spinach and it wilts away into almost nothing anyway.
Was this my favorite risotto I have ever tried? No. I would have to say that title belongs to the Butternut one or the Beet one or the one with steel-cut oats.
Or maybe the one with quinoa . Nevermind. I don't have a favorite.
This was a good solid risotto recipe. If I make this recipe again, I will leave out the peas. They added just a little bit too much sweetness. To see what everyone else thought check out the Blogroll!

Garden Risotto 2007, Ellie Krieger
Ingredients
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan
Directions
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes.

Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute.

Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Up Next-Blackberry Cupcakes with Key Lime Cream Cheese Frosting

Three-Grain Risotto with Asparagus Spears

Okay- I confess. I am obsessed with risotto. You probably already know this if you ever look at my blog. I have tried it with all types of grains, vegetables, seasonings, spices and everytime I love it.
This Cooking Light recipe uses arborio rice, quinoa, and instant barley. A nice combination of grains. I love all of those grains and I was excited to see how a combination of the three would turn out.
I also really like asparagus, as do my kids and it was perfect with this risotto.
This recipe was a little bit creamier than some of the others that I have tried-I think because of the milk and cheese that is added near the end, but the extra creaminess was very delicious.
I ordered risotto at a restaurant recently and was very disappointed by the taste. It was practically soup. Does anyone have any recommendations of a good place to order risotto? Even if you do, I will probably just keep making it at home. I tend to think you can make almost anything at home that will be just as good or better than eating out. But that is just me.

Three-Grain Risotto with Asparagus Spears from Cooking Light

1/8 teaspoon saffron threads, crushed (I omitted this)

1 (14-ounce) can fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 cup finely chopped shallots (about 2 medium)

1/2 cup uncooked Arborio or other short-grain rice

1/2 cup uncooked quick-cooking barley

1/4 cup uncooked quinoa

1/2 cup dry white wine ( I used chicken broth)

1 cup water

1 cup (4 ounces) shredded part-skim mozzarella cheese

2/3 cup 1% low-fat milk

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

12 asparagus spears, steamed

1 tablespoon pine nuts, toasted

Bring saffron and broth to a simmer in a small saucepan (do not boil).

Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes.

Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.

Up Next- Craving Ellie- Salmon and Lentils and Barefoot Bloggers- Chinese Chicken Salad

Quinoa Risotto with Hazelnuts

You might be getting sick of seeing quinoa on my blog, but guess what- it isn't going to stop. I love it! It has become a quick standby, main dish, side dish, I even made a muffin with leftover cooked quinoa. It is everywhere.
I really like trying different types of risotto and I find it really interesting when they call for unusual grains, like quinoa.
This was a really great risotto. The vinegar added a really great flavor and the herbs were great.
I love fresh thyme- it is so pretty and makes a great garnish. I skipped the creme fraiche, but the hazelnuts added a really nice crunch on top.
Gotta go get some quinoa and try it out!
Quinoa and Onion Risotto with Crème Fraîche and Hazelnuts adapted from Cooking Light
1 1/2 cups uncooked quinoa
6 cups water
1 teaspoon salt
2 thyme sprigs
1 bay leaf
1 teaspoon butter
1 1/2 cups finely chopped Oso Sweet or other sweet onion
2 tablespoons white wine vinegar
3 tablespoons crème fraîche
3 tablespoons chopped hazelnuts, toasted

Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

Combine 6 cups water, salt, thyme, and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf.
Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add onion, and cook for 10 minutes, stirring frequently. Add quinoa; cook 2 minutes, stirring constantly.
Add warm seasoned water, 1/2 cup at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total).
Stir in vinegar.
Spoon 2/3 cup risotto into each of 6 small bowls or plates; top each serving with 1 1/2 teaspoons crème fraîche.
Sprinkle each serving with 1 1/2 teaspoons hazelnuts.

Coming Tomorrow- Chicken Blueberry Salad

Steel-Cut Oat Risotto with Chicken

I don't know why I used to think that risotto was difficult. I guess because it sounds complicated or sophisticated? Well, I know the truth and I am in love with it. I really like the creaminess that this technique produces. I really love how you can use almost any grain in risotto and it turns out great.
Steel-cut oats are the the best kind of oats out there, health-wise. They do take longer to prepare, but they are really good for you. Oats in any form are good for you, but steel-cut oats have the best nutritional value.
I didn't tell anyone that we were eating oats for dinner because I didn't know if it would be wierd since they are usually a breakfast food that you eat with fruit and cinnamon. Once we were eating, someone asked and they seemed surprised that this savory dish was oats. I didn't use Manchego cheese since it is very expensive (I have used it before) and I couldn't find it anywhere. I just substituted Parmesan.
Look for steel-cut oats. They are worth the time and are a very versatile grain (as you will see tomorrow). This was a delicious dinner!
Steel-Cut Oat Risotto with Chicken, Red Peppers, and Manchego from Cooking Light
Steel-cut oats are whole-oat groats that have been cut into pieces to cook quickly. Find them on the cereal aisle in the supermarket labeled "steel-cut Irish oatmeal."
Do not substitute quick-cooking Irish oatmeal or American-style rolled oats.
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons olive oil
3/4 cup finely chopped onion
1 large red bell pepper, chopped
1 1/4 cups steel-cut oats
1/2 cup dry white wine (I used more chicken broth instead)
1 cup chopped cooked dark meat chicken (I used cooked, chopped chicken breast)
1/2 cup (2 ounces) shredded Manchego cheese (I used grated parmesan)
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
Heat oil in a medium sauté pan over medium heat. Add onion and pepper; sauté 5 minutes.
Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.

Coming Tomorrow- Oats and Buttermilk Snack Cake

Parmesan-Carrot Risotto

I love risotto. It sounds so fancy. But, it really isn't hard to make. I make it all the time, because it is so delicious and simple, really.
I saw this risotto recipe and thought it would make a great lunch, accompanied with a light salad. I used mostly arborio rice because I had it in the pantry, but it calls for plain, old, normal white rice.
The thing I love about risotto is how smooth and creamy it is. It is warm and inviting. Yummy!

Parmesan-Carrot Risotto adapted from Martha Stewart's Everyday Food
Prep: 40 minutes Total: 40 minutes
Ingredients
Serves 4.
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 (I used 1 cup of arborio and 1/4 cup long grain)
1/4 cup grated Parmesan
Directions
In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
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 1/2 cup broth; cook, stirring, until absorbed, 1 to 2 minutes.
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).
Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Coming Tomorrow- Tuesday's with Dorie

Bacon Barley Risotto with Kale

I am sure this happens to everyone. You see a picture or read a recipe and think to yourself " I have to make this right now, today." That is what happened when I saw this ARTICLE in the local newspaper. I am in love with risotto, and also happen to love barley (you might be asking yourself, is there anything I don't love?), plus if you add dark greens and red peppers, man- I am in.

I was going grocery shopping that morning, so I just added a couple of things to my list and made this for lunch.

Have I mentioned how much I love dark greens? They might be my favorite thing, well, besides everything else that is my favorite.

I used real bacon, but reduced it to one piece with the fat removed, because I don't really think you need all that extra grease- a little goes a long way for me.

I also used a little less goat cheese than it called for and 2 bunches of kale. You can always use extra dark, leafy greens, right?

If you don't love the flavor of goat cheese, you might want to reduce it a little more or omit it.

We loved it. The leftovers were delicious too.

And I am so excited for tomorrow's Tuesday's with Dorie post - I got to choose the recipe!

BACON BARLEY RISOTTO WITH KALE from the Associated Press by J.M. Hirsch
Start to finish: 30 minutes
Servings: 6
5 strips bacon, finely chopped (I used 1 strip)
1 large yellow onion, diced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
11-ounce box quick barley
4 cups (1 quart) chicken broth, divided (I used chicken stock)
2 tablespoons olive oil
2 red bell peppers, cored, seeded and cut into thin strips
1 bunch kale, tough stalks discarded, coarsely chopped
Salt and ground black pepper, to taste
4-ounce log goat cheese, crumbled (I used 2-3 ozs)
Arrange several layers of paper towels in a plate, then set near the stove.
In a large deep skillet over medium-high heat, cook the bacon until crisp, about 6 to 7 minutes. Use a slotted spoon to transfer the bacon to the paper towels. Leave the rendered bacon fat in the skillet.
Return the skillet to medium-high heat. Add the onion, garlic and red pepper flakes. Saute until the onion just begins to soften, about 4 minutes.
Add the barley and cook, stirring constantly, for 2 minutes. Add 1 cup of the chicken broth and cook, stirring frequently, until the liquid is absorbed, about 4 minutes.
Repeat this process with the remaining 3 cups of broth, adding 1 cup at a time and cooking, stirring often, until absorbed. When the final cup is nearly absorbed, remove the pan from the heat, cover and set aside.
In a second large skillet over medium-high, heat the olive oil. Add the bell peppers and saute until just soft and lightly browned, about 5 minutes.
Add the kale and bacon, then saute until the kale just wilts, about 4 minutes. Season with salt and pepper. Transfer the kale mixture to a serving platter, or divide it between 6 serving plates.
Uncover the barley and stir in the goat cheese. If needed, season with salt and pepper. Mound the barley risotto over the kale mixture. Serve immediately.

Coming Tomorrow- MY Pick for Tuesday's With Dorie- Fresh Berry Cake!

Beet Risotto with Roasted Asparagus and Feta

Yum-o! I know there are some people out there who really don't like Rachael Ray and I am not going to judge anyone based on that, but you have to admit- she makes some tasty food.
I saw this Beet Risotto and was intrigued. I am absolutely in love with risotto, after learning it really is not that difficult to make. If I see a recipe that contains the word risotto- I am making it.
I love beets and the great thing about this dish is that it would be appealing to people who don't like beets. Their sweetness is not prominent. I think the chicken stock helps to tone it down a little bit. Plus, it is beautiful. Eating food that looks this good pleases all the senses. I used feta cheese because it was in the fridge and it tasted great crumbled on top. Yum-o again. There, I said it!

Beet Risotto with Roasted Asparagus and Ricotta Salata Rachael Ray From Every Day with Rachael Ray March 2007 FOUR SERVINGS
6 cups vegetable or chicken broth
5 tablespoons extra-virgin olive oil (EVOO) ( I used much less, probably 2 Tbls total)
1 1/2 cups arborio rice
2 baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
1 small yellow or red onion, chopped
2 to 3 cloves garlic, finely chopped
1/2 cup dry red wine if using red beets or dry white wine if using golden beets (I omitted this and just used more chicken stock)
Salt and freshly ground pepper
1 pound asparagus, trimmed and cut on a diagonal into 1-inch pieces
1/2 pound ricotta salata cheese, crumbled (I used feta cheese)

1. Preheat the oven to 425°. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 (1) tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.

2. While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 (1) tablespoons EVOO, season with salt and pepper and roast for 10 minutes.

3. Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.

Coming Tomorrow- Butternut Squash and Pumpkin Seed Rice Paper Rolls with Cranberry Dipping Sauce