Recipes

Pea Pod and Pecorino Risotto

Pea Pod and Pecorino Risotto

Couverts4
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Saucepan
  • strainer

Ingredients

Instructions

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and cook until translucent.
  • Stir in the Arborio rice and cook, stirring constantly, for a few minutes until the rice is coated with oil and slightly translucent.
  • Dissolve the saffron threads in a little water, then add the white wine to the skillet.
  • Stir constantly.
  • Gradually add the vegetable broth to the skillet, one ladleful at a time, stirring continuously until the rice absorbs the liquid.
  • This process should take about 30 minutes.
  • While the risotto cooks, blanch the sugar snap peas in boiling water for about 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process.
  • Drain and set aside.
  • Once the rice is almost cooked and has a creamy consistency, stir in the blanched sugar snap peas, finely chopped spinach, and chopped almonds.
  • Season with salt and pepper to taste.
  • Cover the skillet and let the risotto rest for a few minutes.
  • Arrange a bed of the remaining spinach leaves on each plate.
  • Use a cup or mold to shape the risotto into a neat mound on top of the spinach.
  • Garnish the risotto with shaved Pecorino cheese before serving.

Notes & Wine Advice

Wine Advice:

Pair this dish with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc to complement the fresh flavors of the peas and spinach and the nuttiness of the Pecorino cheese.

Nutrition values

Calories: 500 kcal | koolhydraten: 50 g | Eiwitten: 15 g | Vet: 25 g | Suiker: 5 g
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Course; Cheese / Main Course / Rice
Diets; Gluten-Free / Vegetarian

Parmesan Risotto with Carrots, Sage, and Parma Ham

Parmesan Risotto with Carrots, Sage, and Parma Ham

Couverts4
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula

Ingredients

Instructions

  • In a large skillet, melt the butter over low heat.
  • Add the chopped onion and garlic, and cook gently for about 3 minutes until softened.
  • Stir in the Arborio rice, ensuring each grain is coated with butter, and cook for a few minutes until translucent.
  • Add half of the diced carrots and three-quarters of the chopped sage to the skillet.
  • Cook briefly with the rice.
  • Pour in the broth and bring to a gentle boil over medium heat, stirring constantly.
  • Cook the rice, stirring occasionally, for about 10 minutes.
  • Add the remaining carrots to the skillet and continue cooking the rice for another 15 minutes, stirring occasionally, until the liquid is absorbed, and the rice is creamy.
  • Stir in the remaining sage and season generously with pepper.
  • Cover the skillet and let the risotto sit off the heat for 3 minutes.
  • Finally, fold in the strips of Parma ham.
  • Serve the risotto hot, with grated Parmesan cheese on the side.

Notes & Wine Advice

Wine Advice:

Pair this dish with a medium-bodied red wine like Chianti or Sangiovese to complement the richness of the Parma ham and the earthiness of the sage. Alternatively, a crisp and fruity Pinot Grigio would also be a good choice.

Nutrition values

Calories: 450 kcal | koolhydraten: 60 g | Eiwitten: 15 g | Vet: 15 g | Suiker: 10 g
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Course; Cheese / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free

Mushroom Risotto with Asparagus

Mushroom Risotto with Asparagus

Couverts4
Preparation 15 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Cutting board and knife

Ingredients

Instructions

  • Finely chop the onions and mince the garlic cloves.
  • In a large skillet, heat some olive oil or butter over medium heat.
  • Sauté the onions and garlic until translucent.
  • Add the soaked mixed mushrooms and canned button mushrooms to the skillet.
  • Cook until mushrooms are tender and any excess liquid has evaporated.
  • Drain the canned green asparagus and chop them into bite-sized pieces.
  • Add them to the skillet with the mushrooms and cook for a few minutes.
  • In a separate pot, heat the vegetable or mushroom broth until simmering.
  • Stir in the risotto rice to the skillet with the mushrooms and asparagus.
  • Cook for a few minutes until the rice is lightly toasted.
  • Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.
  • Begin adding the hot broth to the skillet, one ladleful at a time, stirring frequently.
  • Allow the rice to absorb each addition of broth before adding more.
  • Continue adding broth and stirring until the rice is creamy and tender, but still slightly al dente.
  • This process should take about 20-25 minutes.
  • Once the risotto is cooked, stir in the cooking cream and grated cheese until well combined.
  • Remove from heat.
  • Serve the risotto hot, garnished with additional grated cheese if desired.

Notes & Wine Advice

Wine Advice:
Pair this dish with a crisp and refreshing Sauvignon Blanc or a light-bodied Pinot Grigio to complement the earthy flavors of the mushrooms and the freshness of the asparagus.
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Course; Main Course / Rice / Vegetables
Cuisine; European / Italian
Diets; Sugar Free / Vegetarian

Mushroom Risotto with Leeks and Aged Cheese

Mushroom Risotto with Leeks and Aged Cheese

Couverts4
Preparation 15 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Grater for cheese
  • Cutting board and knife

Ingredients

Instructions

  • Clean and slice the leek into fine rings.
  • Mince the garlic cloves.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Sauté the leeks and garlic until softened.
  • Clean and slice the mixed mushrooms, keeping them recognizable.
  • Add them to the skillet along with the chopped shallots.
  • Sauté briefly over high heat until mushrooms are golden brown.
  • Season with freshly ground pepper and remove from the pan.
  • In the same skillet, add a bit more olive oil if needed and toast the Arborio rice, stirring constantly, until it becomes translucent and glossy.
  • Begin adding the beef broth in increments, about 1.
  • 2 liters in total, along with the white wine, allowing the rice to absorb the liquid gradually.
  • Stir frequently.
  • Cook the risotto for about 20 minutes until the rice is tender and creamy.
  • If necessary, add more liquid until desired consistency is reached.
  • Stir in the sautéed leeks just before serving.
  • Reheat the risotto, if needed, then add the cooked mushrooms and stir to combine.
  • Finely chop a generous amount of fresh parsley and sprinkle it over the risotto just before serving.
  • Serve the grated aged cheese on the side for diners to sprinkle over their portions.

Notes & Wine Advice

Wine Advice:

Pair this dish with a medium-bodied red wine like Pinot Noir or a full-bodied white wine such as Chardonnay to complement the richness of the risotto and the earthiness of the mushrooms.

Nutrition values

Calories: 500 kcal | koolhydraten: 68 g | Eiwitten: 15 g | Vet: 17 g | Suiker: 5 g
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Course; Cheese / Main Course / Rice
Cuisine; European / Italian

Mushroom Risotto for One

Mushroom Risotto for One

Couverts1
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Ingredients

  • Small saucepan
  • Knife
  • Cutting board

Instructions

  • In a small saucepan, heat the butter over medium heat.
  • Add the chopped onion and minced garlic, and sauté for about 3 minutes until softened.
  • Add the Arborio rice to the saucepan and stir-fry for another 3 minutes.
  • Pour in the dry white wine or sherry and continue stirring until the wine is absorbed.
  • Gradually add the vegetable broth, a ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding more.
  • This process should take about 15 minutes.
  • Once the rice is cooked and creamy, cover the saucepan and let the risotto simmer gently for about 15 minutes.
  • Remove from heat and let it rest for another 5 minutes.
  • Meanwhile, cook the sliced mushrooms in the remaining vegetable broth for about 3 minutes.
  • Then, remove them from the broth and stir them into the risotto along with the chopped parsley.
  • Heat the risotto for an additional 3 minutes, stirring occasionally.
  • Season the risotto with salt, pepper, and a splash of lemon juice to taste.
  • Optionally, sprinkle grated 20+ cheese over the risotto before serving.
  • Serve the mushroom risotto with cooked spinach on the side.

Notes & Wine Advice

Store the leftover vegetable broth for later use or as a snack.
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Course; Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free / Vegetarian

Mussel and Shrimp Risotto

Mussel and Shrimp Risotto

Couverts4
Preparation 15 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Finely chop the onion and sauté it in the hot olive oil until translucent.
  • Add the rice to the skillet and stir until it becomes translucent as well.
  • Pour in the white wine and bring the mixture to a boil while stirring.
  • Add the saffron threads and let the liquid absorb into the rice over low heat.
  • Heat the fish broth and add 100ml of it to the rice.
  • Continuously add more broth as needed when the risotto starts to dry out, ensuring the rice remains moist.
  • Let the risotto cook for approximately 25 minutes until the rice is al dente (still slightly moist).
  • Stir in the shrimp and mussels, and heat the mixture thoroughly.
  • Divide the risotto onto warm plates and sprinkle with grated Parmesan cheese and chopped parsley.
  • Serve with a side of green salad.

Notes & Wine Advice

Wine Advice:

Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Chardonnay to complement the seafood flavors and the richness of the risotto.

Nutrition values

Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 15 g | Vet: 10 g | Suiker: 2 g
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Course; Dessert / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free

Mussel Risotto

Mussel Risotto

Couverts4
Preparation 15 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Finely chop the onion and sauté it in 40g of butter in a large skillet or saucepan.
  • Add the rice to the skillet and cook it over medium-high heat for about 5 minutes.
  • Meanwhile, prepare 900ml of fish broth by dissolving 2-3 fish bouillon cubes in boiling water.
  • Deglaze the rice with the white cooking wine.
  • Gradually add the fish broth to the rice, stirring constantly, and let the rice absorb the liquid over approximately 15 minutes.
  • Cut the carrots and celery into strips.
  • Rinse the mussel shells and inspect them.
  • Once all the liquid has been added to the rice, add the vegetables and mussels on top of the rice, cover the pan, and let the dish cook for 15 minutes, stirring occasionally.
  • Finely chop plenty of parsley and celery leaves and sprinkle them over the dish.
  • Season with (sea) salt and freshly ground white pepper to taste.

Notes & Wine Advice

Wine Advice:

Pair this dish with a crisp and acidic white wine such as Sauvignon Blanc or Pinot Grigio to complement the briny flavors of the mussels and the richness of the risotto.

Nutrition values

Calories: 450 kcal | koolhydraten: 65 g | Eiwitten: 20 g | Vet: 10 g | Suiker: 3 g
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Course; Fish / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free

Mediterranean Vegetable Risotto with Two Cheeses

Mediterranean Vegetable Risotto with Two Cheeses

Couverts4
Preparation 20 minutes
Preparation time:35 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Cut the eggplant and zucchini into small cubes.
  • Sprinkle the eggplant cubes with salt and let them sit in a colander for 30 minutes.
  • Rinse and drain the cubes afterward.
  • Finely chop the onion.
  • Drain the sun-dried tomatoes (reserve 4 tablespoons of the oil).
  • Cut the bell peppers into half strips.
  • Mix the tomato juice with the broth.
  • Heat the reserved tomato oil in a large skillet and sauté the onion until soft and translucent (but not brown).
  • Squeeze the garlic clove into the skillet, then add the eggplant, zucchini, sun-dried tomatoes, bell peppers, and oregano.
  • Cook while stirring for about 3 minutes.
  • Add the rice to the skillet.
  • Stir well and cook, stirring constantly until the rice grains become translucent.
  • Pour in 100ml of the tomato broth mixture and stir the rice.
  • Let the rice simmer over medium-low heat in an open pan until most of the liquid is absorbed.
  • Gradually add the remaining broth mixture, waiting until the previous amount is almost absorbed before adding more.
  • Stir regularly.
  • The risotto is done when the rice grains are al dente.
  • Stir in the grated cheeses until melted.
  • Continue heating until the cheese is fully melted.
  • Season the risotto with salt and pepper to taste.

Notes & Wine Advice

Wine Advice:

Pair this flavorful dish with a light-bodied red wine such as a Pinot Noir or a medium-bodied white wine like a Chardonnay. Both options will complement the richness of the cheeses and the medley of Mediterranean flavors.

Nutrition values

Calories: 400 kcal | koolhydraten: 65 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 10 g
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Course; Cheese / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free / Vegetarian

Spring Risotto with Green Vegetables, Arugula Pesto, and Pecorino

Spring Risotto with Green Vegetables, Arugula Pesto, and Pecorino

Couverts4
Preparation 20 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Optional:

  • saffron

Instructions

  • Prepare the arugula pesto using herb oil preferably.
  • In a large skillet, heat half of the butter and sauté the chopped onions until translucent.
  • Meanwhile, warm the broth in a separate saucepan.
  • Add the Arborio rice to the skillet with onions and cook, stirring constantly until the rice becomes translucent.
  • Pour in the white wine, and saffron if using, and let it reduce until mostly evaporated.
  • Begin adding the warm broth, about one-tenth at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
  • Continue this process until the rice is ‘al dente’, cooked but still firm to the bite.
  • Stir in the remaining butter, grated Parmesan cheese, and season with salt and pepper to taste.
  • Trim about 2 cm from the bottom of the asparagus spears.
  • Blanch each vegetable separately in boiling water until tender-crisp, then drain and toss them with a little olive oil.
  • Mix the cooked risotto with the arugula pesto.
  • Divide the risotto among serving plates, top with the mixed green vegetables, and garnish with shaved pecorino cheese.
  • Adjust seasoning with salt and pepper if necessary.

Notes & Wine Advice

Wine Advice:

Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Sauvignon Blanc to complement the vibrant flavors of the green vegetables and the richness of the cheese.

Nutrition values

Calories: 700 kcal | koolhydraten: 80 g | Eiwitten: 15 g | Vet: 25 g | Suiker: 3 g
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Course; Cheese / Main Course / Rice
Cuisine; European / Italian
Diets; Sugar Free / Vegetarian

Creamy Chicken and Vegetable Risotto

Creamy Chicken and Vegetable Risotto

Couverts4
Preparation 15 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Heat the butter in a large skillet over medium heat.
  • Add the diced chicken breast and cook until browned on all sides.
  • Add the chopped onion and cook for an additional 2 minutes.
  • Stir in the Arborio rice, ensuring each grain is coated in butter.
  • Cook for a few minutes until the rice becomes translucent.
  • Gradually pour in about 3/4 of the chicken broth, stirring constantly.
  • Allow the rice to simmer for approximately 20 minutes, stirring occasionally.
  • Meanwhile, steam or blanch the broccoli florets until tender, about 5-7 minutes.
  • Add the broccoli to the risotto during the last 5 minutes of cooking.
  • Stir in the drained corn kernels and half of the grated Parmesan cheese.
  • Season with salt, pepper, and oregano to taste.
  • Once the risotto reaches a creamy consistency and the rice is tender, remove from heat.
  • Serve the risotto topped with the remaining Parmesan cheese.

Notes & Wine Advice

Wine Advice:

Pair this creamy risotto with a crisp, acidic white wine such as Sauvignon Blanc or Pinot Grigio to balance the richness of the dish. Alternatively, a light-bodied red like Pinot Noir can complement the chicken and vegetables nicely without overpowering the flavors.

Nutrition values

Calories: 480 kcal | koolhydraten: 54 g | Eiwitten: 32 g | Vet: 14 g | Suiker: 4 g
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Course; Chicken / Main Course / Rice
Cuisine; European / Italian