Arugula Walnut Buckwheat Risotto Recipes

ARUGULA RISOTTO

Steps:

• Finely chop arugula and set aside.
• Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
• Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
• Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA

Steps:

• 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
• 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
• 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
• 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

ARUGULA WITH APPLES AND WALNUTS

Steps:

• Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

MUSHROOM BUCKWHEAT RISOTTO

Steps:

• Mix all the ingredients for the buraczki together in a bowl with some seasoning, then set aside.
• Melt 15g of the butter in a sauté pan over a medium heat. Add the shallot and a pinch of salt and cook for 8 mins until softened but not coloured, stirring occasionally. Stir in the garlic and bay leaf, cook for 1 min more, then tip in the buckwheat. Toast the grain for 1 min then pour in the wine. Once the wine has nearly reduced, add some of the mushroom liquor and stir until absorbed.
• Continue to gradually add the liquor and stir occasionally until all the liquor has been used and the buckwheat is tender but with a slight bite. This will take 20 mins.
• Meanwhile, heat the remaining butter in a frying pan over a high heat. Add the mushrooms and fry for 5 mins until all the liquid has evaporated and they are golden. Don't worry if the butter goes brown - this adds a welcome nutty taste.
• Add the mushrooms to the risotto, give it a good stir and season to taste. Serve in bowls topped with the buraczki and some dill fronds.

ARUGULA RISOTTO

Steps:

• Bring chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use. At the same time, heat oil in a large heavy-bottom saucepan over medium heat. Add shallots to oil; cook, stirring occasionally, until shallots are softened and translucent, about 10 minutes. Add rice, and cook, stirring constantly, until rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is completely absorbed.
• Using a ladle, add about 1 1/2 cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of liquid has been absorbed and mixture is just thick enough to leave a clear trail behind the spoon. Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
• Continue adding stock 3/4 cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes. The rice should be al dente but no longer crunchy. Watch carefully, and gradually reduce the amount of added liquid to make sure the mixture does not overcook; it will continue to thicken after it is removed from heat.
• Remove from heat. Stir in butter, cheese, and arugula puree; season with salt and pepper. To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese. Garnish with arugula flowers, if desired.

ARUGULA AND WALNUT PIZZA

Steps:

• Pre heat oven to 450°F.
• Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
• Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
• Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack).
• Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle).
• Slice and enjoy.

ROASTED BEET, ARUGULA, AND WALNUT SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
• Roast in the preheated oven until beets are tender, about 40 minutes.
• Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

RISOTTO WITH ARUGULA AND SHRIMP

Steps:

• Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
• Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.

ARUGULA AND MOZZARELLA ARBORIO (RISOTTO) WITH GRILLED CHICKEN

Steps:

• Combine all ingredients for the the marinade in a bowl. Add chicken. Pierce with fork and thoroughly cover the chicken. Cover and set aside for at least 30 minutes.
• Bring the water to a boil in a large sauce pan. Add the rice and salt. Bring back to boil and continue to boil, stirring occasionally, until the rice in tender, 15-17 minutes.
• In a small frying pan, heat up olive oil. Saute mushrooms until tender and set aside.
• Grill the chicken.
• Drain the rice in a colander and put back into the hot pot. Stir in the cheeses, butter, arugula, and mushrooms.
• Slice the chicken breasts diagonally in half to make four pieces.
• Immediately divide the risotto among four plates and place the chicken on top of the risotto.
• Add black pepper to taste.

ARUGULA & WALNUT BUCKWHEAT RISOTTO

Steps:

• Pour vegetable broth into a small pot. Bring to a boil. Lower heat to medium-low keep broth warm. Place a large pot, ideally a dutch oven, over medium heat. Heat through for three to five minutes. Pot should be warm, but not smoking. Add coconut oil, thinly sliced fennel, and a pinch of salt. Cook stirring occasionally for five to seven minutes, until fennel becomes soft, fragrant, and translucent. Add cumin powder, garlic, fresh ginger, and bay leaf. Cook for another 2 minutes. Add buckwheat groats. Cook for two minutes, stirring evenly to coat groats. Add 1 cup of vegetable broth. Stirring often, cook until most of the liquid has been absorbed. Add another half cup of vegetable broth, and stir, cooking over medium heat until absorbed. Repeat until all three cups of vegetable broth have been incorporated into risotto. Buckwheat should be cooked and al dente. If groats are not fully cooked, add more broth until desired consistency is achieved. Stir in tahini. Add coarsely chopped walnuts and arugula. Stir until evenly distributed. Spoon into plates, and garnish with fresh fennel fronds. Serve immediately!