Recipes

Mussel Risotto

Mussel Risotto

Couverts4
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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
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
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
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

Chestnut Mushroom Risotto

Chestnut Mushroom Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet or risotto pan
  • Wooden spoon or spatula

Ingredients

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add chopped shallots and minced garlic, sauté for 2 minutes until fragrant.
  • Add sliced chestnut mushrooms to the skillet, cook until they release their juices and become tender.
  • Stir in Arborio rice and continue cooking, stirring constantly until the rice grains are coated with oil and start to turn translucent.
  • Gradually pour in about 3/4 of the vegetable broth, stirring continuously.
  • Allow the rice to absorb the broth while stirring frequently.
  • As the rice absorbs the broth and begins to dry out, add more broth in small increments, stirring frequently, until the rice is cooked through and creamy, about 20 minutes in total.
  • Add frozen peas during the last 7 minutes of cooking time, allowing them to cook until tender.
  • Season the risotto with salt, pepper, and chopped parsley, adjusting the seasoning to taste.
  • Serve hot, sprinkled with grated Parmesan cheese at the table.

Notes & Wine Advice

Variation:

Omit the peas and instead cook 400g finely chopped leeks and 1 tablespoon garam masala in the risotto for 5 minutes.
Stir in 2 tablespoons of crème fraîche at the last moment before serving.
Substitute the aged Parmesan cheese with Maasdam cheese.

Wine Advice:

Pair this rich and creamy risotto with a crisp white wine such as Chardonnay or a light-bodied red wine like Pinot Noir to balance the earthy flavors of the mushrooms and the creamy texture of the dish.

Nutrition values

Calories: 485 kcal | koolhydraten: 58 g | Eiwitten: 15 g | Vet: 20 g | Suiker: 4 g
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Course; Nuts / Rice
Cuisine; European / Italian
Diets; Gluten-Free / Vegetarian

Pantry Risotto with Ham and Peas

Pantry Risotto with Ham and Peas

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large saucepan, or Dutch oven
  • Knife and cutting board
  • stirring spoon
  • Measuring cups

Ingredients

  • 450 g canned ham diced
  • 8 sun-dried tomatoes in oil, sliced into strips
  • 1 packet about 20g dried mushrooms
  • 1 1/2 cups boiling water
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 350 g Arborio or Spanish round-grain rice
  • 2 chicken bouillon cubes dissolved in 1 liter boiling water
  • 1/2 cup canned peas drained
  • 4 tablespoons heavy cream or coffee creamer
  • 1 tablespoon dried parsley
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  • In a bowl, soak the dried mushrooms in 1 1/2 cups of boiling water for 15 minutes.
  • Once softened, drain and chop the mushrooms into pieces.
  • In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic, sauté until fragrant and translucent.
  • Add the butter to the pan, then add the rice.
  • Cook, stirring constantly, until the rice grains are glossy and coated with oil, about 2 minutes.
  • Begin adding the chicken bouillon gradually to the rice, stirring constantly and allowing the liquid to absorb before adding more.
  • This process will take about 15 minutes.
  • Once the rice is almost cooked and most of the liquid is absorbed, stir in the chopped mushrooms, diced ham, sun-dried tomatoes, and canned peas.
  • Cook for an additional 5-10 minutes, or until the rice is tender and the mixture is creamy.
  • Stir in the heavy cream or coffee creamer, dried parsley, and season with salt and pepper to taste.
  • Serve hot, garnished with grated Parmesan cheese.
  • Enjoy your pantry risotto with ham and peas!

Nutrition values

Calories: 500 kcal | koolhydraten: 60 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 5 g
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Course; Main Course / Pork / Rice
Cuisine; European / Italian

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Cutting board and knife
  • Strainer (if using canned chickpeas)
  • Salad serving utensils

Ingredients

Instructions

  • In a large mixing bowl, combine the cooked chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
  • In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
  • Pour the dressing over the salad ingredients and toss until everything is evenly coated.
  • Serve immediately or refrigerate for later.
  • Enjoy your fresh and flavorful Mediterranean Chickpea Salad!

Notes & Wine Advice

Wine Advice:
A crisp, light white wine such as Sauvignon Blanc or Pinot Grigio complements the fresh flavors of this salad.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 10 g | Vet: 10 g | Suiker: 5 g
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Course; Salad
Cuisine; Mediterranean
Diets; Gluten-Free / Low Carb / Vegetarian

Savory Green Cabbage and Pancetta Risotto

Savory Green Cabbage and Pancetta Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large pan or skillet
  • ladle,

Ingredients

Instructions

  • Prepare the Parmesan cheese rind by cleaning and soaking it in warm water.
  • Slice the green cabbage into thin strips or use a food processor to shred the leaves.
  • In a large pan, heat the olive oil over medium heat.
  • Add the chopped onions and diced pancetta.
  • Sauté until the onions are translucent and the pancetta is lightly browned.
  • Add the shredded cabbage and the soaked Parmesan cheese rind to the pan.
  • Cover and let it simmer for about 10 minutes.
  • Once the cabbage is almost tender, add the Arborio rice to the pan.
  • Stir well to coat the rice with the oil and mix it with the cabbage mixture.
  • Gradually add the hot broth to the rice mixture, one ladleful at a time, stirring constantly.
  • Allow each addition of broth to be absorbed before adding more.
  • This process should take about 20 minutes.
  • After about 20 minutes, the rice should be creamy and tender.
  • Stir in the grated Parmesan cheese and butter (if using) until well combined.
  • Season with salt and pepper to taste.
  • Let the risotto rest for about 15 minutes before serving to allow the flavors to meld.
  • Serve the risotto with extra Parmesan cheese on top.

Notes & Wine Advice

For leftover risotto, roll it into ping pong-sized balls. Wrap each ball around a small cube of cheese. Roll the balls in breadcrumbs and fry them in a little oil until golden brown. Serve these risotto balls as appetizers or snacks.

Nutrition values

Calories: 550 kcal | koolhydraten: 50 g | Eiwitten: 15 g | Vet: 30 g | Suiker: 3 g
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Course; Main Course / Pork / Rice / Vegetables
Cuisine; European / Italian
Diets; Gluten-Free

Creamy Green Asparagus Risotto

Creamy Green Asparagus Risotto

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large wok or braising pan
  • ladle,

Ingredients

Instructions

  • Trim the tough ends off the asparagus spears.
  • Cut the asparagus into 4 cm pieces and cook them in the chicken broth for about 7 minutes until tender.
  • Remove them from the broth and set aside, keeping the broth.
  • In a large wok or braising pan, sauté the shallots and garlic in olive oil over low heat until softened.
  • Add the Arborio rice to the pan and stir until the grains are coated in oil and become translucent.
  • Pour in the white wine and stir until it’s absorbed by the rice.
  • Gradually add the chicken broth, a ladleful at a time, stirring occasionally, and allowing the rice to absorb the liquid before adding more.
  • This process should take about 20 minutes.
  • After about 15 minutes of cooking, add the asparagus pieces to the rice.
  • Once the rice is creamy and tender, stir in the heavy cream and chopped parsley.
  • In a separate bowl, toss the arugula mix with balsamic dressing.
  • To serve, divide the dressed arugula among 4 plates, top with the risotto, and generously shave Parmesan cheese over each serving.

Notes & Wine Advice

Wine advice:

This Creamy Green Asparagus Risotto pairs well with a crisp and acidic Sauvignon Blanc or Pinot Grigio.

Nutrition values

Calories: 500 kcal | koolhydraten: 55 g | Eiwitten: 8 g | Vet: 25 g | Suiker: 3 g
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Course; Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free / Vegetarian

Creamy Beef and Courgette Risotto with Italian Herbs

Creamy Beef and Courgette Risotto with Italian Herbs

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large pot or saucepan
  • Wooden spoon or spatula

Ingredients

Instructions

  • Prepare the onion and garlic.
  • Finely chop the onion and sauté it gently in butter for about 3 minutes.
  • Add the minced garlic and cook for another minute.
  • Add the ground beef to the onion and garlic mixture.
  • Cook until the beef is browned and crumbled.
  • Stir in the Arborio rice and Italian herbs, ensuring that the rice grains are well coated with butter.
  • Cook for a few minutes to toast the rice.
  • Wash the courgette and slice it into 1/2 cm thick slices.
  • Add them to the pot and sauté for a few minutes with the rice mixture.
  • Pour in the beef broth, bring the mixture to a boil, then reduce the heat to low.
  • Simmer gently, stirring occasionally, for 20-25 minutes or until the rice is tender and most of the liquid has been absorbed.
  • Stir in the heavy cream and season with freshly ground black pepper.
  • Let it simmer for an additional 3 minutes, covered.
  • Once cooked, sprinkle the Parmesan cheese over the risotto and serve immediately.

Notes & Wine Advice

Wine advice:

This Creamy Beef and Courgette Risotto with Italian Herbs pairs well with a medium-bodied red wine such as Sangiovese or Merlot.

Nutrition values

Calories: 500 kcal | koolhydraten: 30 g | Eiwitten: 25 g | Vet: 30 g | Suiker: 4 g
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Course; Beef / Main Course / Rice
Cuisine; European / Italian
Diets; Gluten-Free