Risotto With Parsnips And Greens Recipes

RISOTTO WITH PARSNIPS AND GREENS

Steps:

• Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into 1/2-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil. Roast until tender and lightly browned, about 15 to 20 minutes. Remove from the oven.
• Remove the stems from the greens and cut them into 1/2-inch-wide ribbons. Bring a pot of water to a boil over high heat, add salt and cook very briefly. Drain, cool and squeeze dry. Set aside.
• Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes. Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes. Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so. When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
• Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
• Transfer the risotto to a warm serving dish. Spoon the vegetables over and fold them gently into the rice. Serve with grated pecorino or Parmesan cheese.

GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO

Steps:

• Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
• Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
• Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

BAKED RISOTTO WITH GREENS AND PEAS

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.