Archive for Fall Rice, Grains and Beans – Page 2

Yellow And Red Pepper Risotto

Not only is the colour of this risotto gorgeous, it is absolutely delicious.  With the addition of zucchini this is the perfect summer risotto, especially if your garden is overrun with them.  My favourite is Romanesco zucchini if you can find them try them!  I think I will go and make some risotto right now!

_DSC1948 resizeMakes 4 Servings

3 bell peppers (a combination of yellow & red), chopped
1 Tbsp. water
5 Tbsp. unsalted butter
1 cup finely diced zucchini (1/4″)
4 cups low-salt chicken broth or homemade chicken stock**
6 shallots, minced (about 1 cup) OR an equal amount of finely chopped onion
1 large garlic clove, minced
1 cup risotto rice (see below)
1/3 cup dry white wine
½ cup freshly grated Parmigiano Reggiano
2 Tbsp. minced flat-leaf parsley
Salt & freshly ground black pepper

In a skillet cook the peppers in water & 2 Tbsp. butter, partially covered, over moderate heat, stirring occasionally, until very soft, about 20 minutes (don’t be surprised if this takes longer, just add a bit more water & keep cooking until done). Puree peppers in a blender or food processor and strain through a coarse sieve into a small bowl; season with salt & freshly ground black pepper. (This can be done the day before).

In the cleaned skillet cook the zucchini in 1 Tbsp. butter over moderate heat, stirring, until crisp-tender, about 2 minutes; season with salt & freshly ground black pepper.

In a saucepan heat the broth and keep at a simmer.

In a heavy 2-3 qt. saucepan cook the shallot or onion in remaining 2 Tbsp. butter over moderately low heat until very soft but not browned, about 5 minutes, adding the garlic about a minute before the shallots or onion are done. Stir in the rice and cook over medium heat, stirring constantly, until the edges of the rice become translucent, about 5 minutes. Add the wine and cook, stirring constantly, until it is absorbed. Add about ½ cup of the broth; cook stirring constantly until it is absorbed. Continue adding the broth ½ cup at a time, stirring constantly until almost absorbed before adding more broth, until the rice is al dente, about 20 minutes.

Remove the pan from the heat & stir in the bell pepper puree, zucchini, Parmigiano Reggiano, 1 Tbsp. chopped parsley, salt & freshly ground black pepper to taste. Serve the risotto in 4 bowls, sprinkling with some of the remaining parsley. Pass the Parmigiano!

A note about rice for Risotto:  Arborio, Vialone Nano & Carnaroli are three rices used to make risotto.  However, Vialone Nano and Carnaroli are considered the best choice.  The Vialone Nano has smaller grains, cooks faster & absorbs condiments better, but the Carnaroli is less likely to get overcooked.  Superfino, Semifino & Fino refers to the size & shape (length & narrowness) of the grains.

If you would like to make your own stock, click Making Stock.

Phyllis Signature




Saffron Rice With Chorizo

I think this makes a great side dish for barbecued chicken, fish or seafood but you could have it any time of the year!

Makes 6-8 Servings

¼ cup EVO
1 large onion, chopped
1 large red bell pepper, chopped
3 large garlic cloves, minced
2 cups long-grain rice, such as Uncle Ben’s
¾ lb. smoked, fully cooked Spanish chorizo** (see below), cut diagonally into ¼” thick slices
4 cups low salt chicken broth or homemade chicken broth**(see below)
¼ tsp. (scant) saffron threads
Salt & freshly ground black pepper
¼ cup minced fresh parsley
(opt.) ½ cup thawed frozen peas

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic; sauté until vegetables are tender, about 6 min. Add rice & stir until translucent, about 1 min. Add chorizo, broth & saffron; bring to a boil, stirring occasionally. Reduce heat, cover & simmer until rice is tender, 15 – 20 min.  If using peas, add to the rice 5 minutes before it is cooked.  Season with salt & pepper; stir in parsley and serve.

**If you would like to see where to buy chorizo, please go to my Source list.

**If you want to make homemade stock, please go to Making Stock.

Barley Risotto With Leeks and Peas

Quite simply, I love barley whether in soups or a casserole or in my version of barley risotto. It is creamy and dare I say it, “good for you”.

Makes 4 – 6 Servings

1 cup pearl barley, placed in a bowl & covered with cold water for up to 6 hours
1 cup leeks, cleaned & chopped or sliced**
1 cup fresh shelled peas, blanched** or frozen peas, thawed
4 Tbsp. butter
¼ cup white wine
¼ – ½ cup Parmigiano Reggiano, finely grated
2 tsp. flat leaf parsley, finely chopped
1 Tbsp. chives, chopped
6 cups low salt chicken broth or homemade stock**

Drain the barley. Bring the chicken broth to a simmer and keep it hot. Heat a sauté pan over medium heat and add the butter. When melted & hot add the leeks and sauté until soft.

Add the white wine and cook until almost none remains. Add the barley and sauté for 1 minute. Begin by adding 2 cups of broth; stirring frequently, until thickened and some of the broth has been absorbed. Continue cooking in this manner, adding broth 1 cup at a time, letting each addition be partially absorbed before adding more. Test the barley for doneness after 20 minutes.  Continue adding the broth 1 cup at a time until barley is cooked. The risotto will take up to 10 to 20 minutes longer. When it is almost done, add the peas and cook until they are hot. Stir in the cheese, 2 Tbsp. butter, chives, parsley, salt & pepper to taste. Let risotto stand 5 minutes before serving in bowls.

**Variations: Stir in some chopped proscuitto while the risotto is resting. Add blanched, ½” thick slices of asparagus when adding the peas would be a nice also.

**If you would like to see how to prepare the vegetables, please go to Blanching Vegetables.

**If you would like to see how to prepare stock, please go to Making Stock.