CRANBERRY AND ROASTED GARLIC RISOTTO
DaVita dietitian Jennifer's kidney-friendly recipe for Cranberry and Roasted Garlic Risotto is ideal for a cozy meal at home with family, and special enough to dazzle guests.
Provided by DaVita renal dietitian Jennifer from New Jersey.
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
- Mince onion.
- Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
- Add rice and cook for 2 minutes.
- Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
- Pour into casserole dish. Cover and bake for 30 minutes.
- Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.
Nutrition Facts : Calories 267, Carbohydrate 43 g, Cholesterol 17 mg, Fat 7 g, Fiber 2.9 g, Protein 8 g, ServingSize 3/4 cup, Sodium 100 mg
FETA & CRANBERRY ORZO SALAD
It takes only minutes to make this awesome pasta salad. While the orzo is cooking, assemble the rest of the ingredients and it will be ready to go. My husband devoured this side dish.-Antigone Papoutsis, Nederland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain. , In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 350 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 619mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
CRANBERRY RISOTTO
I found another way to use all of those cranberries that we stash during the holidays. This was found @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm putting this here for safe keeping.
Provided by SassiFras
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour Cranberry Juice Cocktail into small sauce pan and place on medium-high heat. Bring to a boil.
- Add 2 tablespoons olive oil to 1 quart sauce pan and place over high heat.
- Add leeks and salt and pepper.
- Sauté until leeks are translucent and then add the rice.
- Stir until the rice is coated with oil.
- Add the boiling cranberry juice cocktail. Stir. Cover. Turn heat down to a simmer.
- Let simmer for 20 minutes.
- Remove from heat, add feta cheese and sweetened dried cranberries, stir well.
- Turn into serving dish.
- Serve hot.
Nutrition Facts : Calories 186.7, Fat 4.7, SaturatedFat 1.2, Cholesterol 4.2, Sodium 56, Carbohydrate 34.2, Fiber 1.1, Sugar 12.7, Protein 2.3
RISOTTO ALLA PAVESE
Creamy risotto made with fresh cranberry beans comes from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor and healthy goodness. Cranberry beans are also called borlotti beans. They are considered 'the poor man's meat' due to their nutritional value.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
- Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
- Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
- Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.
Nutrition Facts : Calories 931.6 calories, Carbohydrate 145.4 g, Cholesterol 22.9 mg, Fat 21.2 g, Fiber 34.4 g, Protein 36.2 g, SaturatedFat 7.3 g, Sodium 1002.3 mg, Sugar 7.4 g
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
BEETROOT RISOTTO WITH FETA
Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta
Provided by Esther Clark
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
- Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.
Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
QUICK RISOTTO WITH CARROTS AND FETA
A Moosewood recipe from the "Cooks at Home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - I just grate them if the meal is just for us. Good quick recipe for a weeknight.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a covered pot.
- Put the carrots in the stock water, lower the heat and very gently simmer.
- In a large wok or saucepan, saute the onions until softened but not brown.
- Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
- Add the dill.
- Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
- When it is absorbed, ladle in another cup worth.
- Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
- When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
- Serve immediately.
Nutrition Facts : Calories 692.7, Fat 10, SaturatedFat 2.7, Cholesterol 8.9, Sodium 185.9, Carbohydrate 135.8, Fiber 8.1, Sugar 8.1, Protein 12.9
QUICK CRANBERRY AND FETA RISOTTO
Steps:
- 1. Prepare brown rice as directed. Take out 1 1/4 cups of rice. Reserve the rest.
- 2. Prepare sauce. To make Sauce: Put chopped shallots and slivered almonds in a small to medium skillet over medium-high heat. Toast shallots and almonds until tender about 3 minutes. Add cranberry juice and almond extract. Stir and reduce heat to medium-low. In a small cup combine wheat flour and water to make a rue. Pour rue slowly into cranberry mixture, stirring constantly. Add salt and pepper to taste. Stir until thickened and remove slivered almonds. Pour over 1 1/4 cups of rice.
- 3. Add cranberries, feta and ham to rice/risotto. Toss together and garnish with chopped mint.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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