Moosewood Restaurant Simple Suppers - Moosewood Collective [22]
Meanwhile, in a large, heavy saucepan on medium-high heat, cook the garlic in the oil until just golden, a few seconds. Add the rice and stir until the grains are well coated with oil. Ladle in the hot broth and tomatoes a cup at a time, stirring often. After each addition, let the rice absorb most of the broth before adding more. Add the beans with the last cup of broth.
When most of the broth is absorbed and the rice is tender but still al dente, stir in the escarole, in batches if necessary, until it wilts but is still bright green. Stir in the cheese and season with salt and pepper. Serve hot, with wedges of lemon if you wish.
serving & menu ideas
A crisp, cold fruit salad is a good accompaniment for this simple supper. Or try one of our Two Sweet Sauces on vanilla ice cream.
rarebit risotto
Beer and Cheddar aren’t typical ingredients for risotto, but this dish sure is good!
SERVES 4
TIME: 40 MINUTES
1 quart vegetable broth
1 tablespoon olive oil
1½ cups arborio rice
12 ounces beer (1½ cups)
3 cups chopped broccoli
1 tablespoon Dijon mustard
4 cups loosely packed grated sharp Cheddar cheese (about 10 ounces)
2 cups chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.
serving & menu ideas
Serve something crisp with this silky risotto.
spinach artichoke risotto
1 quart vegetable broth
3 garlic cloves, minced or pressed
2 tablespoons olive oil
1½ cups arborio rice
1 cup dry white wine
1 14-ounce can of artichoke hearts, drained and quartered
1 tablespoon dried dill (2 tablespoons chopped fresh)
10 ounces baby spinach, rinsed and drained
½ cup chopped scallions
1 cup crumbled feta cheese (4 ounces)
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.
When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.
serving & menu ideas
For a beautiful supper, serve Spinach Artichoke Risotto with Carrot Salad with Raspberry Vinaigrette and have fresh strawberries for dessert.
spinach polenta topped with tomatoes
This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)
SERVES 4
TIME: 25 MINUTES
SPINACH POLENTA
2 cups water
2 cups milk
1 teaspoon salt
1 cup polenta cornmeal
1 cup grated Parmesan cheese
8 ounces fresh baby spinach
FRESH TOMATO TOPPING
4 large tomatoes or 8 to 10