RISOTTO WITH PUMPKIN, GINGER AND SAGE
Chef Peter Berley says, "I'm always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
- In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
- Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
- In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
- Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
- Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 21 grams, Carbohydrate 78 grams, Fat 34 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER RISOTTO
Provided by Anna Getty
Categories Ginger Onion Dinner Parmesan Potluck Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
- 2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
- 3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
- 4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.
GINGERED BEET RISOTTO
Categories Garlic Rice Quick & Easy Parmesan Beet White Wine Winter Gourmet
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
- Wash beet greens well and drain. Remove and discard stems from leaves. Chop enough leaves to measure 2 1/2 cups and chop remaining beets.
- Bring beet broth to a simmer and keep warm.
- In a large heavy saucepan cook onion, gingerroot, and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minutes. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in chopped beets and beet leaves and continue simmering and adding broth in same manner until rice is tender but still al dente, about 18 minutes. Stir in 1/4 cup Parmesan and salt and pepper to taste.
- Serve risotto sprinkled with remaining Parmesan.
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GINGER RISOTTO WITH HERB OIL RECIPE - LA CUCINA ITALIANA
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Servings 4Estimated Reading Time 1 minCategory RisottoTotal Time 40 mins
- In a blender or food processor, blend the parsley and dill with the sunflower and olive oil to obtain a smooth sauce.
- Transfer it to a small saucepan, heat it for a few minutes over low heat, then filter it through a fine mesh sieve to create an aromatic oil.
- Peel the ginger and finely mince it. Boil the vinegar and sugar to create a syrup, then cook the ginger in it for 5-6 minutes.
- In a saucepan, heat 2-3 cups broth over low heat. In another pan, melt a pat of butter with a pinch of salt and toast the rice for 1 minute. Add 1/2 cup wine and let evaporate. Add the broth, covering the rice, and bring to a simmer. Add hot broth in 1/2 cup increments as the broth is absorbed and cook to al dente. Season with salt to taste.
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