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Friday, February 6, 2015

Eat Your Greens SundaySupper Featuring Indulgent Pesto Risotto

This weeks #SundaySupper theme is Eat Your Greens...since Monday is St. Patricks Day and next week is the official start of Spring! Our host this week is Foodie Stuntman from Crazy Foodie Stunts, and he asked us to share our favorite green foods. My favorite food is pesto...its bursting with flavor and texture, and its so versatile. I thought about making a pasta dish, but I was in the mood for risotto this week. What Im sharing today is my Indulgent Pesto Risotto. With half-and-half, butter, and a generous helping of purchased pesto...its indeed indulgent. We eat risotto about once every month or two, so its a special treat for us. This ones a keeper, with shaved parmesan and pecans on top for a bit of extra flavor and texture.

Since were all friends, I have a risotto secret to share with you today: carnaroli rice. Did you know that there arborio isnt the only rice you can use to make risotto? I read about Italian carnaroli rice in a Thomas Keller cookbook a few years back and gave it a try...now its my preferred risotto rice. I find that it results in a creamier risotto texture, and I think the grains cook up plumper. I buy it at my local gourmet grocery, so seek it out and give it a try for this risotto if at all possible. However, you can certainly use arborio and still have a fabulous risotto.

Indulgent Pesto Risotto
a Weekend Gourmet Original

Ingredients:
  • 1 tbs. olive oil
  • 1 shallot, finely chopped
  • 1 large garlic clove, finely chopped or grated
  • 1 cup carnaroli rice (arborio can also be used)
  • 1/2 dry white wine
  • 1 tbs. chopped parsley
  • 1 tbs. chopped oregano
  • 4 cups chicken stock, warmed
  • 1/2 cup prepared pesto
  • 2 tbs. butter
  • 1/3 cup half-and-half
  • 1/3 cup chopped pecans
  • 1 cup shaved parmesan
Directions:
Step 1: Place the olive oil in a large saucepan or paella-shaped pan. Heat over medium until the oil is hot. Add the garlic and shallot and cook for 2-3 minutes. Add the rice and stir to coat with oil; cook for 2-3 minutes, stirring. Add the wine and cook until it is absorbed into the rice. Add the parsley, oregano, and 1 cup of the stock. 
Step 2: Stir continuously as the risotto cooks, until nearly all of the first cup of stock has been incorporated. Repeat the process 3 more times, until all of the stock has been used and the risotto is al dente. Taste a grain or two to ensure you have the right texture. All together, this will take 20-30 minutes. Risotto is a labor of love, so put on some music and relax...dont rush it! Heres how the risotto will look as the stock is incorporated...and when its time to add more stock to the pan.
Step 3: When the risotto is cooked, turn off the heat. Add the pesto, butter, and half-and-half. Stir to combine and let sit for 5 minutes. This gives you time to whip up a salad or sear some seafood to go with this tasty dish. Before serving, sprinkle the pecans on top and place the shaved parmesan in the center. By using this particular pan, I was able to cook and serve it in the same dish.
This indulgent risotto is bursting with flavor! The pesto, oregano, and parsley provide a nice herbal note...and the pecans provide a bit of crunch that plays nicely off the nuts in the pesto. Just before serving, give the risotto a stir to incorporate the parmesan. The residual heat will melt the shavings and transform them into little gooey pockets of cheese. This risotto is certainly hearty enough to be a meatless dinner, but I decided to give some shrimp a quick sear and serve a few on top of each bowl of risotto -- along with a bit more parmesan. Those additions really took this dish over the top! However you decide to have this risotto...just make sure that you do. This ones a keeper and so full of flavor. In fact, we loved it so much that we finished the entire pan...just the two of us!

 Just wait until you see all of the amazing dishes that the rest of my #SundaySupper friends are sharing today. Weve got green dishes ranging from appetizers to drinks and dessert. Youre sure to find something to add to your St. Patricks Day feast tomorrow! 

 Green Light Appetizers and Sides
  • Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
  • Steakhouse Style Creamed Spinach from Its Yummi!
  • Oven-Fried Green Beans from A Kitchen Hoors Adventures
  • Irish Champ from girlichef
  • Fresh Herb Tabouleh from Janes Adventures in Dinner
  • Moroccan Greens from Cooking On The Ranch
  • Broccoli and Cheese Soup from Peanut Butter and Peppers
  • Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
  • Cheesy Broccoli Baked Potatoes from MealDiva
  • Spinach and Artichoke Squares from Kudos Kitchen By Renee
  • Green Rice from Basic N Delicious
  • Broccoli and Blue Cheese Tarts from Mess Makes Food
  • Avocado Fries from Small Wallet, Big Appetite
  • Spinach Cashew Pakoras with Tangy Date Sauce from Sues Nutrition Buzz
  • Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
  • Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
  • Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
  • Apple, Spinach and Zucchini Salad from Hip Foodie Mom
  • Brussels Sprouts Slaw from Hot Mommas Kitchen Chaos
  • Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
  • Cilantro Lime Ranch Dressing from The Foodie Army Wife
  • Creamy Chicken Pesto Salad from Cindys Recipes and Writings
Entreés That Will Leave You Green With Envy
  • Eggs and Greens Pizza from Bobbis Kozy Kitchen
  • Creamy Green Pizza from The Foodie Patootie
  • Shamrock Spinach Crepes from Curious Cuisiniere
  • Healthy Green Pasta from Mommas Meals
  • Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
  • Smothered Cabbage with Pork from Food Lust People Love
  • Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
  • Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
  • Indulgent Pesto Risotto from The Weekend Gourmet
  • Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
  • Slow-Cooker Irish Stout Chicken Stew from FoodieTots
  • Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
  • Lemon Kiwi Meringue Pie from Desserts Required
  • Mint Cookies and Stout Shake from Melanie Makes
  • Verde Sangria from Country Girl in the Village
  • Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
  • Shamrock Cookies from Hezzi-Ds Books and Cooks
  • Green Tea Latte from Manus Menu
  • Grasshopper Mousse from That Skinny Chick Can Bake
  • Amazing Grass Brownies from Killer Bunnies, Inc
  • Leprechaun Ice Cream from Cookistry
  • White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin Mimi
  • Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
  • Coconut Avocado Ice Cream from URBAN BAKES
  • Lime Meltaways from Pies and Plots
  • Chocolate Mint Cake from NinjaBaking.com
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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