Risotto with Lemony Veal Scalloppini

Ingredients

4 cups chicken stock
3 tbsp olive oil
3 tbsp butter
1 small onion, finely chopped
generous 1-3/8 cups risotto rice
scant 1 cup dry white wine
1 lb veal scallops, beaten thin
1 tsp dried oregano
1 tsp dried thyme
2 tbsp lemon juice
3 tbsp water
3/4 cup freshly grated Parmesan or Grana Padano cheese
salt and pepper
thinly pared rind of 2 lemons, to garnish

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Heat 1 tablespoon of the oil with 2 tablespoons of the butter in a pan over medium heat until the butter has melted. Add the onion and cook, stirring occasionally. for 5 minutes, or until soft and turning golden. Do not brown.
  3. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2- 3 minutes, or until the grains are translucent.
  4. Add 2/3 cup of the wine and cook, stirring constantly, for 1 minute until reduced.
  5. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
  6. Sprinkle the remaining oil over the veal. Rub in the herbs and salt and pepper.
  7. Heat a nonstick skillet over high heat and brown the veal quickly, turning once. Pour over the lemon juice, remaining wine, and the water.
  8. Bring to a boil, then reduce the heat. Cover and let simmer gently for 15 minutes.
  9. When the meat is cooked through, transfer to a serving dish and garnish with lemon rind.
  10. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Adjust the seasoning, if necessary, and serve at once with the veal.

Makes 4 servings.

Source: Risotto

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A Healthy Summer Dessert with Mango and Rice

Ingredients

2 cups water
1/4 teaspoon salt
1 cup uncooked long grain brown rice
1 medium ripe mango
1 cup vanilla soy milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
chopped peeled mango

Method

  1. In a large heavy saucepan, bring water and salt to a boil. Stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender.
  2. Peel, seed and slice mango. Mash mango with a potato masher or fork.
  3. Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally.
  4. Remove from heat and stir in vanilla. Serve warm or cold, with chopped mango.

Makes 4 servings.

Source: Taste of Home magazine

Rice with Curry of Cauliflower, Chickpea and Sweet Potato

Ingredients

1 tbsp coconut oil or olive oil
1 cup chopped onions
2 tsp minced garlic
4 cups small cauliflower florets
3 cups peeled, cubed sweet potatoes 1 tbsp curry powder
1 tbsp grated fresh gingerroot
2 tsp garam masala
1 tsp ground cumin
1 can (19 oz) no-salt-added diced tomatoes (with liquid)
1 can (14 oz) coconut milk (light or regular)
1 can (19 oz) no-salt-added chickpeas, drained and rinsed
3 cups loosely packed chopped kale (ribs removed)
2 tbsp minced fresh cilantro
Cooked brown rice

Method

  1. Heat coconut oil in a large soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes.
  2. Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes.
  3. Add curry powder, gingerroot, garam masala and cumin. Mix well. Add tomatoes with their liquid and coconut milk. Bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  4. Stir in chickpeas and kale. Mix well. Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted.
  5. Remove from heat. Stir in cilantro and serve hot over cooked rice.

Makes 4 to 6 servings.

Source: Yum and Yummer

Risotto with Shrimp and Asparagus

Ingredients

5 cups vegetable stock
12 oz fresh asparagus spears, cut into 2-inch lengths
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
generous 1-5/8 cups risotto rice
1 lb raw jumbo shrimp, shelled and deveined
2 tbsp olive paste or tapenade
2 tbsp chopped fresh basil
salt and pepper

Garnish

fresh Parmesan cheese
fresh basil sprigs

Method

  1. Bring the stock to a boil in a large pan. Add the asparagus and cook for 3 minutes until just tender. Strain, reserving the stock, and refresh the asparagus under cold running water. Drain and set aside.
  2. Return the stock to the pan and keep simmering gently over low heat while you are cooking the risotto.
  3. Heat the olive oil in a large, heavy-bottom pan. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes until softened.
  4. Add the garlic and cook for an additional 30 seconds.
  5. Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for-20 minutes, until all the liquid is absorbed and the rice is creamy.
  7. Add the shrimp and asparagus with the last ladleful of stock.
  8. Remove the pan from the heat, stir in the olive paste and basil, and season to taste with salt and pepper.
  9. Spoon the risotto onto warmed plates and serve at once, garnished with Parmesan cheese and basil sprigs.

Makes 4 servings.

Source: Risotto

Pan-fried Salmon with Thai Green Curry Sauce

Ingredients

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 red pepper, seeded and sliced
6 tablespoons Thai green curry paste
2 (14 fl oz) cans coconut milk
1-2/3 cups vegetable stock or water
3 kaffir lime leaves
6 oz small broccoli florets
3 oz snow peas
2 zucchini, sliced
2 tablespoons chopped fresh basil, plus extra to garnish
2 tablespoons chopped fresh coriander
freshly ground sea salt and freshly ground black pepper
1 lb salmon fillet, cut into medallions
cooked rice for serving

Method

  1. Heat 2 tablespoons of the oil in a large saute pan until smoking, then add the sliced onion and red pepper. Cook over a high heat until the onion is just beginning to catch and go brown around the edges.
  2. Stir in the curry paste, cook for 1 minute. Add the coconut milk, stock and lime leaves. Bring to a boil then turn down the heat and simmer gently for 10 minutes.
  3. Add the broccoli and simmer for 5 minutes.
  4. Add the snow peas and zucchini and simmer for a further 5 minutes or until the vegetables are tender and the sauce slightly thickened.
  5. Stir in the basil and coriander and season to taste.
  6. Heat 1 tbsp oil in a medium non-stick frying pan and add the salmon medallions. Cook for 1-2 minutes on one side. Once the raw side starts to change color, flip over the fish and cook for 30 to 40 seconds. Remove the pan from heat.
  7. Divide the curry among four warmed deep soup bowls, placing three or four medallions of salmon on top of each. Serve with cooked rice.

Makes 4 servings.

Source: Top 100 Salmon Recipes