Quick Cranberry And Feta Risotto Food

RISOTTO ALLA PAVESE

Steps:

• Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
• Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
• Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
• Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.

CRANBERRY AND ROASTED GARLIC RISOTTO

Steps:

• Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
• Mince onion.
• Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
• Add rice and cook for 2 minutes.
• Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
• Pour into casserole dish. Cover and bake for 30 minutes.
• Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.

FETA & CRANBERRY ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil. Add orzo and return to a boil. Cook, uncovered, for 8-10 minutes or until orzo is tender; drain. , In a large bowl, combine the orzo, feta, cranberries and onions. In a small bowl, whisk the oil, salt and pepper. Pour over orzo mixture; toss to coat. Serve immediately.

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

CRANBERRY FETA PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

QUICK RISOTTO WITH CARROTS AND FETA

Steps:

• Bring the stock to a boil in a covered pot.
• Put the carrots in the stock water, lower the heat and very gently simmer.
• In a large wok or saucepan, saute the onions until softened but not brown.
• Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
• Add the dill.
• Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
• When it is absorbed, ladle in another cup worth.
• Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
• When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
• Serve immediately.

FARRO RISOTTO

Steps:

• In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
• Heat the broth in a small saucepan and keep warm over low heat.
• In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

CRANBERRY AND FETA SALAD

Steps:

• Prepare salad ingredients.
• Whisk salad dressing ingredients together and pour over salad. Toss to coat.

BEETROOT RISOTTO WITH FETA

Steps:

• Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
• Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

QUICK CRANBERRY AND FETA RISOTTO

Steps:

• 1. Prepare brown rice as directed. Take out 1 1/4 cups of rice. Reserve the rest.
• 2. Prepare sauce. To make Sauce: Put chopped shallots and slivered almonds in a small to medium skillet over medium-high heat. Toast shallots and almonds until tender about 3 minutes. Add cranberry juice and almond extract. Stir and reduce heat to medium-low. In a small cup combine wheat flour and water to make a rue. Pour rue slowly into cranberry mixture, stirring constantly. Add salt and pepper to taste. Stir until thickened and remove slivered almonds. Pour over 1 1/4 cups of rice.
• 3. Add cranberries, feta and ham to rice/risotto. Toss together and garnish with chopped mint.