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creamy risotto

Karista's Kitchen Kid Friendly Life Around My Table Risotto Sassy Side dishes vegetarian

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Lemon Risotto with Crispy Mushroom and Mint Gremolata // the perfect spring meal from Karista's Kitchen

It’s the first full week of spring and my mint plant is blooming the prettiest Chartreuse green leaves. These gorgeous green leaves are inspiring a constant stream of recipe ideas like this Lemon Risotto with Crispy Mushroom and Mint Gremolata.  

I adore adding fresh mint to my recipes and I often add it to my quinoa salads, cucumber and papaya salsa, and even a few stir fry recipes. And now mint has made it’s way into my lemon risotto with a crispy mushroom and mint gremolata.

Mixing fresh herbs with sautéed mushrooms compliments a dish and gives it a little extra something special.  I like to combine fresh mint, parsley and basil in my gremolata because each of those herbs play so well together. Not to mention, the herbs compliment the lemon risotto so beautifully you’d think they were made for each other.

Lemon Risotto with Crispy Mushroom Gremolata // Karista's Kitchen

This lovely recipe is bright with flavor but still comforting in texture. Lemon risotto with crispy mushroom and mint gremolata highlights the dawn of a new season with  a playful twist of fresh ingredients.

This is a short, although delicious, post today but I’ll be back soon with more tempting recipes from a new kitchen!

Delicious Wishes and Loads of Love,

Karista

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Serving Size: serves 4 (recipe can be doubled)

Lemon Risotto with Crispy Mushroom and Mint Gremolata

Ingredients

  • 2 tablespoons ghee or extra virgin olive oil
  • 1/2 - 3/4 cup diced yellow onion (about 1/2 of a large onion)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups warm vegetable broth (I like a creamy risotto so I use extra broth)
  • 1/4 cup grated parmesan cheese
  • 1 medium lemon zested
  • Salt and pepper to taste
  • 1-2 tablespoons extra virgin olive oil
  • 2 cups sliced assorted seasonal mushrooms
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1/2 tablespoon chopped fresh parsley
  • A squeeze of fresh lemon
  • Salt and pepper to taste

Instructions

  • To make the risotto add 2 tablespoons of ghee or olive oil to a large pot over medium heat. Add the diced onions and sauté until tender, about 2-3 minutes.
  • Add the rice and stir for one minute longer. Add ½ cup dry white wine and stir until absorbed, about 1 minute.
  • Next, stir in 1 cup of the warm broth and simmer until it’s absorbed, stirring frequently. Continue to add 1/2 cup of broth at a time, stirring often and allowing each addition of broth to be absorbed before adding the next 1/2 cup. Cook for about 20-30 minutes or until the rice is almost tender, al dente.
  • When the risotto is done, take it off the heat and stir in the Parmesan cheese and lemon zest. Season to taste with salt and pepper.
  • To make the gremolata, heat a skillet over medium heat and add the olive oil. When the oil is hot add the mushrooms and saute until slightly browned and a little crispy. Then stir in the minced garlic, fresh chopped herbs and squeeze of lemon. Take the skillet off the heat and season to taste with salt and pepper.
  • To serve the risotto, ladle risotto into individual bowls or one large serving bowl. Top the lemon risotto with the crispy mushroom and mint gremolata and serve with additional grated parmesan cheese.
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    Sassy Side dishes vegetarian

    Risotto with Porcini Mushrooms, Leeks and Gruyere

    Tis the season for rich and creamy comfort food.  Risotto is a dish to be savored, and a lovely dish to be served Fall, Winter or Spring. This decadent risotto is filled with the distinct and exquisite flavors of porcini mushrooms, sweet leeks and classic Gruyère cheese. 

    For a dressed up dish add roasted asparagus tips or a small mound of braised greens such as swiss chard or wilted spinach.  Another divine risotto recipe, and actually one of my favorites, is the arugula and lemon risotto found under the vegetarian category in this blog. 

    However you prepare risotto, it will comfort the soul and satisfy the taste buds.  Enjoy this delicious dish and take a moment to savor the flavors of life!

    Happy Cooking!

    Serves 4-6

    Ingredients

    1 ounce dried porcini mushrooms

    2 cups risotto

    ¼ – 1/3 cup chopped Leeks (white part only)

    1 clove garlic, finely chopped

    Extra virgin olive oil

    2/3 cup white wine

    6-8 cups chicken or veggie broth

    ½ cup shredded Gruyere cheese

    Salt and pepper to taste

    Italian parsley for garnish

    Directions

    Place the dried mushrooms in a heat safe bowl and pour 2 cups boiling water over the mushrooms.  Let them sit and soften for about 15-30 minutes.

    In a small to medium stock pot heat the broth over medium low heat until it almost reaches a boil.  Keep the broth at a slow simmer over low heat. 

    In a large stock pot or Dutch oven, heat a few tablespoons of olive oil over medium heat.  Add the leeks and sauté for a few minutes just until the leeks are wilted.  Add the garlic and sauté a minute longer. 

    Next add the risotto and sauté until the rice is well coated with the oil, a minute or two.

    Add the white wine and stir gently until the wine has evaporated. 

    Now, start adding the warm stock ¾ cup at a time, stirring gently.  Once the broth has been absorbed, add another ¾ cup of broth and gently stir.  Continue this until the risotto is al dente or at the texture you prefer, about 25-30 minutes.

    If you need to walk away from the risotto for a minute that will be fine, but be sure to stay close and give it a gentle stir every few minutes.

    Once the risotto is done check for seasoning, adding salt and pepper as needed. 

    Drain the porcini mushrooms and coarsely chop.  Fold the mushrooms and the Gruyere cheese into the risotto.

    To serve, transfer the risotto to a large bowl or serving platter.  Garnish with additional shredded Gruyere and fresh chopped Italian parsley.  Serve immediately.

    Karista's Kitchen Kid Friendly Life Around My Table Pork Risotto Sassy Side dishes

    Risotto alla Veronese (Risotto with Ham)

    Risotto alla Veronese

    A few evenings ago I was preparing the most lovely risotto with porcini mushrooms, roasted asparagus tips and Gruyère cheese.  Doesn’t that sound divine?  Well, not to my little gal.  I could see the scrunched and scowling look on her face as she walked through the kitchen asking me what we were having for dinner.

    I realize it might be asking too much of  a pre-teen to get excited about porcini mushrooms and roasted asparagus.  So, with this in mind, I scooped out a portion of the delicious mushroom and asparagus free risotto and set it aside.  I remembered a recipe from a Tuscan book that included several risotto recipes for children.  One of the recipes that came to mind was the very simple Risotto Alla Veronese, risotto with ham.  My little gal would love this!

    Risotto alla Veronese // Karista's Kitchen

    Not only did my little gal love it, but my oldest gal thought it was pretty darn good as well.  And of course Ranger Craig had to get in on the action and see what all the fuss was about in the kitchen.  He also gave a thumbs up to this delicious little risotto.  I’d like to think of it as the little risotto that could.  Instead of one meal, it gave me two!

    I just love happy endings.  And this one was certainly a deliciously happy ending.  In the words of a friend of mine, Teri, “and no one cried!”  Happy Cooking!

    Risotto alla Veronese (Risotto with Ham)

    Serving Size: 4

    Ingredients

    • 2-3 tablespoons olive oil
    • ¼ cup chopped shallots
    • 2 cups Arborio rice
    • ½ cup dry white wine
    • 6-8 cups vegetable or chicken broth
    • ½ cup grated parmesan
    • 1 cup diced or shredded ham
    • 1/2 cup baby peas (optional)
    • Salt and pepper to taste

    Instructions

  • In a large saucepan bring the broth to a simmer. Cover and keep warm over low heat.
  • Heat the olive oil in heavy large pot over medium heat. Add the chopped shallots and sauté until just tender, about 4-5 minutes.
  • Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.
  • Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 25-30 minutes.
  • Stir in the fresh grated parmesan and season with salt and pepper. Transfer to a bowl and sprinkle with diced or shredded ham. Serve immediately.
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