Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts
Saturday, April 25, 2015
SundaySupper Budget Meals Featuring Four Cheese Risotto with Turkey Italian Sausage
This weeks #SundaySupper theme is Budget Meals...healthy food that tastes great, but wont break the bank! Our two co-hostesses are Lane from Supper for a Steal and Pam from Blueberries and Blessings. This is a really great theme that has practical applications to all our lives...saving money on groceries is something that I try to do when I do my weekly shopping. But...I dont want to sacrifice flavor in the process! The good news is that my Four-Cheese Risotto with Turkey Italian Sausage is comforting and quite economical!
To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!
Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.
Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.
Step 3: Add 1 tbs. olive oil to a large non-stick skillet over med-high heat. Add half of a chopped shallot and 1 cup of sliced cremini mushrooms. Cook until the the shallot has softened and the mushrooms are starting to brown. Remove the meat of three turkey Italian sausages from their casing and add to the pan. Cook, breaking the sausage up slightly, until it is golden brown. Add 2 sliced green onions and salt & pepper to taste to the pan and continue to cook until the onions are fully cooked and starting to caramelize.
Step 4: To serve, spoon a quarter of the risotto into shallow serving bowls. Top each bowl with a quarter of the sausage-mushroom mixture. If you like, sprinkle with grated parmesan just before serving. Its optional, but we loved the nutty flavor that it brought to the final dish.
This dish was pure comfort! Cheesy, creamy risotto topped with spicy sausage and earthy mushrooms combine to make a bowl of utter goodness. I always know I have a keeper when Michael asks for seconds...and I think he wouldve asked for thirds if I hadnt had the last serving earmarked for lunch :)!!
Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
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To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!
Four-Cheese Risotto with Turkey Italian Sausage
a Weekend Gourmet Original
Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.
Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.
Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
Soups and Salads
- Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
- Gado-gado from The Urban Mrs.
- Pasta e Fagioli from Curious Cuisiniere
- Ramping Up Instant Ramen from girlichef
Main
- Salmon Lasagna from Blueberries and Blessings
- Kadun Pika from The Foodie Army Wife
- Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
- Pasta Carbonara from The Girl in the Little Red Kitchen
- San Francisco Special Breakfast Burritos from Gourmet Drizzles
- Chicken Divan from Simply Gourmet
- Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
- The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
- From the Pantry Peanut Noodles from Supper for a Steal
- Pasta Puttanesca from Juanita’s Cocina
- Hawaiian Grilled Cheese from Home Cooking Memories
- Slow Cooker Pork Carnitas from I Run For Wine
- Browned Butter Pasta with Collards from Momma’s Meals
- Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
- Golden State Gourmet from Crazy Foodie Stunts
- Buffalo Chicken Dip Quesadillas from Chocolate Moosey
- Tonkatsu {Pork Cutlet} from Damn Delicious
- Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
- Kung Pao Tofu from Ninja Baking
- Roasted Honey Mustard Chicken from Mama’s Blissful Bites
- Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
- Lemon Chicken and Vegetables from The Lovely Pantry
- Salvage-Your-Vegetables Frittata from Daddy Knows Less
Sides
- English Baked Beans from Small Wallet, Big Appetite
- Southern-style Black-eyed Peas from Magnolia Days
- Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
- Baked Beans from What Smells So Good?
- Hearts of Palm Mix Rice from Basic N Delicious
Drinks and Desserts
- Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
- Portuguese Rice Pudding {Arroz Doce} from Family Foodie
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
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.
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
- 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
- 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
- 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
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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