Go Green! Cooking with the Seasons
Join Chef Tse for a free lunch and learn Wednesday, April 26 at 12PM at Providence Heart Institute’s Basecamp.
You’ll learn her secrets for mastering the perfect risotto at home.
To learn more and register, visit: https://welcometobasecamp.org/calendar/2017/4/26/free-cooking-demo-the-fine-art-of-healthy-risotto
Farmer’s Market Risotto
From the kitchen of Chef Tse, Apple A Day Café
Risotto is not just a winter dish. I like to serve this version as a main course with a tossed green salad. Use whatever produce you find at the farmer’s market or toss is some shredding chicken for a heartier dish.
2 cups Italian parsley leaves, packed
1 cup of mint leaves, packed
4 1/2 - 5 1/2 cups good quality vegetable broth, divided
2 tablespoons extra virgin olive oil
1/4 cup diced white onion
1 cup Arborio rice
1/3 cup dry white wine, such as Chardonnay
1/2 cup grated Parmesan cheese
2 cups spring vegetables such as peas, fava beans or asparagus
Place parsley and mint leaves and 1/2 cup vegetable broth in a food processor and puree. Pour the pureed parsley into a bowl and set aside.
Warm the remaining vegetable stock in a saucepan over medium heat. Heat another medium saucepan over medium-high heat. Add the olive oil and let warm. Add the onion and sauté until translucent, but not brown, about 3 minutes. Add the risotto and sauté until it turns translucent and absorbs part of the oil. Pour in the wine, stirring until absorbed by the rice, about 5 to 7 minutes. Add 1/3rd of broth. Lower the heat to medium and simmer until broth is almost completely absorbed by the rice, stirring often. Add another 1/3 of broth and repeat. Add more broth, 1/2 cup at a time, allowing each addition to be absorbed before adding next, stirring often. Cook until rice is tender to the bite and mixture is creamy, about 20 minutes longer.
Remove rice from the heat and add Parmesan, farmer’s market vegetables and parsley puree. Mix until just incorporated. Serve immediately.
Nutritional information per serving:
Calories: 246; Total fat: 7g; Cholesterol: 7mg; Carbohydrate: 35g; Total dietary fiber: 3g; Protein: 8g