Pasta, Risotto, and Rice (14 page)

Serves 4
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Prep time: 5 minutes
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Cooking time: 25 minutes

Roasted garlic is sold in jars in the produce section of the grocery store, right next to the peeled and pre-chopped garlic. I love the depth of flavor that roasted garlic gives to this dish, especially when it’s partnered with the fresh flavor of asparagus.

1 tablespoon olive oil

1 cup Arborio (short grain) rice

⅓ cup minced roasted garlic

4 cups reduced-sodium chicken broth

1 bunch asparagus, stem ends trimmed and spears cut into 2-inch pieces

½ cup grated Parmesan cheese

Heat the oil in a medium saucepan over medium heat. Add the rice and roasted garlic and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes).

Meanwhile, blanch the asparagus in a medium pot of boiling water for 1 to 2 minutes, until crisp-tender. Fold the asparagus and Parmesan cheese into the rice and stir until the cheese melts. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.

Nutrients per serving:

Calories: 361
Fat: 9g
Saturated Fat: 4g
Cholesterol: 14mg
Carbohydrate: 54g
Protein: 14g
Fiber: 2g
Sodium: 344mg

Creamy Risotto with Wild Mushrooms and Thyme

Serves 4
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Prep time: 5 minutes
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Cooking time: 25 minutes

Mushrooms and thyme have a natural affinity, meaning that the earthiness of all mushrooms (wild and cultivated) partners perfectly with the floral flavor of thyme.
I use dried thyme here because the risotto simmers for 20 minutes and fresh thyme would lose its flavor during cooking. If you want to add fresh thyme at the end as well, it will bump up the wonderful flavor even more.

2 ounces dried porcini or shiitake mushrooms

1 tablespoon olive oil

1 cup Arborio (short grain) rice

1 teaspoon dried thyme

3½ cups reduced-sodium chicken broth

1 cup shredded pecorino cheese

Soak the mushrooms in ½ cup of hot water for 15 minutes. Drain the mushrooms, reserving the soaking liquid, then strain the liquid through a fine-mesh sieve to remove any debris. Reserve the mushrooms and soaking liquid.

Meanwhile, heat the oil in a medium saucepan over medium heat. Add the rice and thyme and cook for 2 minutes, until the rice is translucent and the thyme is fragrant, stirring frequently. Add ½ cup of the broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed (this process will take a bit less than 20 minutes). Add the reserved ½ cup of mushroom soaking liquid, the mushrooms, and the cheese and cook until the liquid is absorbed, the rice is tender, and the cheese melts, stirring constantly. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.

Nutrients per serving:

Calories: 432
Fat: 15g
Saturated Fat: 7g
Cholesterol: 33mg
Carbohydrate: 54g
Protein: 18g
Fiber: 3g
Sodium: 275mg

Risotto with Cheddar, Bacon, and Scallions

Serves 4
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Prep time: 5 to 10 minutes
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Cooking time: 25 minutes

Prepared broths and stocks have come a long way—they’re as delicious and robust as stocks made from scratch. In this dish, I chose chicken broth flavored with roasted garlic to add depth to the risotto.

1 tablespoon olive oil

1 cup Arborio (short grain) rice

4 cups reduced-sodium chicken broth with roasted garlic

1 cup shredded Cheddar cheese, mild or sharp

6 slices center-cut bacon, cooked until crisp and crumbled

¼ cup chopped scallions (white and green parts)

Heat the oil in a medium saucepan over medium heat. Add the rice and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes). Add the cheese and stir until the cheese melts. Stir in the bacon and scallions. Remove from the heat and season to taste with salt and freshly ground black pepper before serving.

Nutrients per serving:

Calories: 431
Fat: 18g
Saturated Fat: 8g
Cholesterol: 43mg
Carbohydrate: 47g
Protein: 17g
Fiber: 1g
Sodium: 470mg

Creamy Risotto with Two Cheeses

Serves 4
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Prep time: 5 minutes
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Cooking time: 25 minutes

If you’ve never tried fontina cheese, now’s your chance. Fontina is a rich and creamy cow’s milk cheese with a buttery, nutty taste. It’s mild and smooth when melted and is the ideal partner for the Parmesan cheese in this risotto. When shopping, look for an orange-brown rind that indicates a true fontina cheese.

1 tablespoon olive oil

1 cup Arborio (short grain) rice

4 cups reduced-sodium chicken broth

1 cup shredded Parmesan cheese

½ cup shredded fontina cheese

2 tablespoons chopped fresh parsley

Heat the oil in a medium saucepan over medium heat. Add the rice and cook for 2 minutes, until the rice is translucent, stirring frequently. Add ½ cup of the broth and simmer until the liquid is absorbed, stirring frequently. Continue adding the broth once the liquid is absorbed, ½ to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes). Add both cheeses and stir until the cheeses melt, stirring frequently. Remove from the heat, stir in the parsley, and season to taste with salt and freshly ground black pepper before serving.

Nutrients per serving:

Calories: 438
Fat: 17g
Saturated Fat: 9g
Cholesterol: 39mg
Carbohydrate: 48g
Protein: 21g
Fiber: 1g
Sodium: 682mg

Risotto Fritters with Wild Mushroom Sauce