Vegetable Barley Risotto

2 16 oz cans vegetable broth
1 cup white wine
1-1/2 cups pearled barley
1/2 bunch of asparagus, roasted and cut into 1 inch chunks
1 can peas, rinsed & drained
1 cup italian cheese mix

Bring both and wine to a boil in a large pot. Reduce heat to low. Stir in barley. Cover. Simmer for 1 hour and 15 minutes or until all liquid is absorbed; stirring occasionally.

Stir in aspragus, peas, and cheese. Cook 5 more minutes. Serve.

Beer & Cheddar Mock Risotto

1 bottle amber beer

1/2 cup water

1 tbsp minced garlic

1 cup whole wheat orzo

1/2 cup cheddar cheese

Seasoning Salt

Pepper

Combine garlic, beer, and water a pot. Bring to a boil. Add orzo to pot. Reduce heat to medium, and simmer 25-30 until the broth is absorbed; stirring occasionally.

Remove from heat. Stir in cheese. Add in seasoning salt and pepper to taste.

Pesto Risotto

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion
1 tsp minced onion

1½ c. Arborio rice

½ c. dry white wine

½ c. grated Italian Blend cheese

½ tsp. pepper
3/4 cup pesto

In a medium saucepan, bring the broth to a simmer. Keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion and garlic. Saute about 1 minute.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes.

Remove from heat. Stir in pesto, cheese, and pepper.

Chicken & Butternut Squash Risotto Bake

1 large butternut squash
2 cups chicken broth
1 cup water
1/4 cup dried minced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 vanilla bean, cut in half & seeds scraped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chicken breasts, cooked & chopped
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°. Cut squash in half lengthwise. Scrape out and discard seeds. Bake for 30 minutes. Peel and cube squash. Gently toss with vanilla bean seeds.

Increase oven temp to 400.

Bring broth & water to a simmer in a medium saucepan. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, add rice; sauté 3 minutes. Stir in squash, chicken, broth mixture, wine, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Chicken Bacon Cheddar Orzo

1 tablespoon minced roasted garlic

1 tablespoon dried minced onion
2 cans chicken broth
1 cup white wine

2 cups orzo pasta
1 package chicken sausage, cooked and diced (the one I use is a 4 pack)
1 package bacon pieces

1/2 cup cheddar cheese, shredded

1/4 cup Parmesan cheese

Combine garlic, onion, chicken broth, and wine in a pot. Bring to a boil. Add orzo to broth. Reduce heat to low, cover, and simmer 10-15 until the broth is absorbed; stirring occasionally.

Remove from heat stir in chicken, bacon, and cheese.

Orzo

1 tablespoon minced roasted garlic

1 tablespoon dried minced onion
1 32 oz box chicken broth

2 cups orzo pasta
1 can peas, undrained

1 cup ham, diced

1/2 cup Parmesan cheese

Combine garlic, onion, and chicken broth in a pot. Bring to a boil. Add orzo to broth. Reduce heat to low, cover, and simmer 10-15 until the broth is absorbed; stirring occasionally.

Remove from heat stir in peas, ham, and cheese.

Cheesy Taco Rapid Risotto

Adapted from Basic Microwave Risotto Southern Living June 2008

1/4 cup dried chopped onion

1 tablespoon butter

1 tablespoon roasted minced garlic

1 cup Arborio rice

2 cans chicken broth

1/4 cup white wine

1 cup shredded cheddar cheese

2 tablespoons taco seasoning

2 cups ground meat (I used chicken and turkey sausage)

Combine onion, butter, garlic, and rice in a microwavable bowl. Microwave on high 2 minutes.

Brown meat with taco seasoning. Drain and set aside.

Stir in 2-3/4 cup chicken broth and wine. Cover tightly with plastic wrap. Microwave on high 9 minutes. Carefully swirl bowl without uncovering, and microwave on high 8 minutes. Carefully remove and discard plastic wrap.

Stir in cheese, meat, and 1/4 cup broth; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.

Creamy Pepperoni Rapid Risotto

Adapted from Southern Living June 2008

1/4 cup minced onion

2 tablespoons light butter

1 tablespoon olive oil

1 tablespoon roasted minced garlic

1 cup uncooked Arborio rice

2-3/4 cups fat free chicken broth

1/4 cup dry white wine

4 oz cream cheese

1/4-1/2 cup fat free chicken broth

1/2 cup diced turkey pepperoni

Stir together first 4 ingredients in a medium-size microwave bowl. Microwave on high 3 minutes. Stir in rice, and microwave on high 2 minutes.

Stir in 2-3/4 cup chicken broth and wine. Cover tightly with plastic wrap. Microwave on high 9 minutes. Carefully swirl bowl without uncovering, and microwave on high 8 minutes. Carefully remove and discard plastic wrap. Stir in cream cheese, 1/4 cup broth, and pepperoni; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.

Butternut Squash and Vanilla Risotto

Recipe adapted from Giada De Laurentiis

4 cups vegetable broth (I used 2 14 oz cans)

1 large vanilla bean

1 butternut squash, peeled and cubed (I used a melon baller to scoop it out. Much easier than peeling.)

2 tablespoons butter

2 tablespoons dried minced onion

1 1/2 cups Arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. (I cooked an additional 8 minutes in the microwave to soften it up.) Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash and Parmesan. Serve immediately.

Basic Risotto

Recipe adapted from Giada de Laurentiis, Everyday Italian

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion

1½ c. Arborio rice or medium-grain white rice

½ c. dry white wine

½ c. grated Parmesan cheese

½ tsp. salt, adjust to taste

½ tsp. pepper, adjust to taste

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion; saute about 2 minutes.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes. If adding veggies add them with the last addition of the broth.

Remove from heat. Stir in cheese, salt, and pepper.

Transfer to a serving bowl and serve immediately.

Beer & Cheddar Risotto

Recipe adapted from http://recipes.sparkpeople.com

2 tbsp butter
1 tbsp minced garlic
2 cups Arborio rice
1 bottle beer
49.5 oz chicken broth
1 cup cheddar cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 tsp cayenne pepper
ground pepper to taste

Simmer chicken broth in a pot over medium-high heat.

In another pot turn heat to medium-low. Add butter; heat until melted. Add garlic, turn up the heat to medium high and saute for 1 minute. Add rice and saute for 2 minutes, stirring constantly. Add beer, turn the heat to high, stir until absorbed. Add chicken broth 1/2 cup at a time, allowing each addition to absorb before adding the next, stir constantly. This should take about 25 minutes.

Remove from heat stir in cheeses, cayenne pepper, and ground pepper.