White Cheddar and Bacon Risotto

I liked this, but it really just tasted like risotto. Maybe we've had it before and I forgot.  I don't know.

I still would have again.  We had with a Caesar Salad.

White Cheddar and Bacon Risotto

Active Time: 29 Mins
Total Time: 29 Mins
Yield : Serves 4 (serving size: 1 cup)

With a flavor reminiscent of loaded potatoes, kids are bound to love this risotto. Frozen peas cook in just two minutes and add a sweet, fresh pop to the dish.

Ingredients
4 cups unsalted chicken stock
2 fresh thyme sprigs
2 bacon slices
1 1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed (use broccoli because peas are gross)
1 teaspoon finely chopped fresh thyme
3 ounces white cheddar cheese,shredded (3/4 cup)
1/4 cup thinly sliced green onions

Preparation
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.

Nutritional Information
Calories: 408; Fat: 14g; Sat fat: 6g; Unsat fat: 6g; Protein: 17g; Carbohydrate: 50g; Fiber: 5g; Sodium: 519mg; Calcium: 17% DV; Potassium: 5% DV; Sugars: 5g; Added sugars g

Cooking Light, September 2017

10 Smart Points (my additions/subtractions at 4 servings)

Risotto with Pancetta and Wild Mushrooms

My blogging has been very sparse lately.  I've been taking pictures of food, but when I don't write about the meal in over a month (today is really 4/4, and I pre-dated the blog entry), I am most likely not going to remember much.

I do remember that I enjoyed the texture of the mushrooms and the salty bite of the pancetta.  And remarking we should have it again.  We should have again, so I can write a better description.

Update:  D made this and it was good. Salty and creamy.  I loved the mushrooms because they had a lot of chew.  I added how D made it, because it came out to 14 WW points on the 2016 program).


Risotto with Pancetta and Wild Mushrooms

Photo by ALB

Ingredients
8 paper-thin slices of pancetta or bacon (about 2 ounces)
1 tablespoon extra-virgin olive oil (used Pam)
1 pound mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced
Sea salt
3 tablespoons unsalted butter (used 2)
1 teaspoon finely chopped parsley or tarragon
5 cups light chicken stock or canned low-sodium broth (used 4, but 5 doesn't make a difference in points)
1 garlic clove, lightly smashed (always use more)
1 shallot, minced
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish
2 tablespoons heavy cream (didn't use...tasted it and it didn't need it).
Freshly ground white pepper

Directions
Preheat the broiler. Arrange the pancetta slices on a baking sheet in a single layer and broil for 1 to 2 minutes, or until golden and sizzling.

Drain on paper towels, then crumble.

In a large nonstick skillet, heat the oil. Add the mushrooms, season with salt and cook over high heat, stirring, just until they exude their juices, 3 to 4 minutes. Transfer the mushrooms and their liquid to a strainer set over a bowl and press lightly on the mushrooms; reserve the liquid. Wipe out the skillet and add 1 tablespoon of the butter. Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes. Add the parsley, cover and keep warm.

In a medium saucepan, combine the stock with the reserved mushroom liquid and bring to a simmer, then keep warm over low heat. In a large, deep nonstick skillet, melt 1 tablespoon of the butter. Add the garlic and cook over moderate heat until fragrant. Add the shallot and cook until softened but not browned, 3 to 4 minutes; discard the garlic. Add the rice and stir until the grains are thoroughly coated with butter. Add 1 cup of the hot stock to the pan and cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes. Continue to cook the risotto, adding the stock 1 cup at a time, and stirring constantly between additions until it is absorbed. Cook the risotto until it has a creamy, porridgelike consistency, about 20 minutes.

Remove the risotto from the heat and stir in the grated Parmigiano-Reggiano, the cream and the remaining 1 tablespoon of butter. Season with salt and white pepper and transfer to warm soup plates. Garnish with the mushrooms, pancetta and shavings of Parmigiano-Reggiano. Serve immediately.

Bacon, Cheddar and Beer Risotto

This has been on Pinterest for awhile.  I'm always hesitant about beer in food (besides a chili) because if you don't use the right beer, it can give it a weird flavor.  Anyway, we seem to have a plethora of styles of beer in our fridge right now, so we tried this recipe.

It was rather comforting.  Kind of like a savory oatmeal, if you must.  The calories are higher than on Emily Bites.  This is due to using real bacon and butter.

I would have again.  D thought it would be better with smoked paprika instead of cayenne.  I couldn't tell you.

We had with a chopped salad.

Bacon, Cheddar and Beer Risotto

Photo by ALB

Yield: 8 (1 CUP) SERVINGS
Adapted from Emily Bites

Ingredients
1 tablespoon butter
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups uncooked Arborio rice
12 oz bottle of beer (Used Smuttynose Brown Ale)
6 cups fat free reduced sodium chicken broth
1 1/2 oz Parmesan cheese, freshly grated
3/4 cup sharp shredded cheddar cheese (Used Kroger Sharp)
2/3 cup 2% reduced fat shredded cheddar cheese (Used Sargento 2%)
4 slices cooked bacon
¼ teaspoon cayenne pepper

Preparation
Make sure your bacon is cooked.

Place the butter in a large sauté pan and bring it over medium-low heat until butter is just melted. Add onions and cook 3-5 minutes until the onions are translucent. Add the garlic and cook for another minute until garlic is fragrant. Add the rice and stir to combine. Cook an additional 2 minutes, stirring throughout.

Pour in the beer and turn the heat up to high until the beer begins to simmer. Reduce heat back to medium-low and add ½ cup of the chicken broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.

Remove the rice mixture from the heat and add the cheeses, bacon and cayenne pepper. Stir until thoroughly combined and serve.

Nutrition Information (MyFitnessPal)
Calories: 308; Total Fat: 11 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat 0 g; Cholesterol: 39 mg; Sodium: 710 mg; Potassium: 175 mg; Total Carbohydrate: 41 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein 15 g

Spinach and Pancetta Fake-Out Risotto

I made this.  It was pretty easy.  I did have to ask someone how to chop leeks.  D like it although he thought it needed more salt.

I added more pancetta, because I had no reason not to.  And I used more spinach.

I would have again.

Spinach and Pancetta Fake-Out Risotto

Photo by ALB

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.

Yield: Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)
Hands-on:23 Minutes
Total:23 Minutes

Ingredients
2 ounces prechopped pancetta (used 4 oz)
2 cups chopped leek (about 2 large) (1 leek made 2 cups)
3 garlic cloves, minced (used 6)
2 cups unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 ounce 1/3-less-fat cream cheese
1 tablespoon fresh thyme leaves (used 1 tsp dried)
2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package fresh baby spinach (used 7 oz)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation
1. Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.

2. Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.

3. Knead rice pouches to separate grains. (Really do this, it will be clumpy otherwise). Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.

Nutritional Information
Calories: 337; Fat: 11.1g; Saturated fat: 5.4g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 13g; Carbohydrate: 47g; Fiber: 3g; Cholesterol: 18mg; Iron: 4mg; Sodium: 607mg; Calcium: 195mg

Cooking Light MAY 2014

Sausage and Spinach Risotto

This was good. I mean really, sausage, mushrooms, rice, and cheese? How can it be bad? Plus the sausage was free since Kroger rang it up wrong and I caught it.

D of course made it. I assume it was easy, but like all risottos, tedious because you have to stand over it.

Would have again. We had with a Caesar Salad.

Sausage and Spinach Risotto

YIELD: Serves 4 (serving size: 1 1/2 cups)
HANDS-ON:44 Minutes
TOTAL:44 Minutes
COURSE: Main Dishes

Ingredients
3 cups fat-free, lower-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1 (8-ounce) package presliced mushrooms
5 ounces sweet Italian sausage, casings removed (about 2 links)
1/2 cup chopped shallots
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
1 (6-ounce) package baby spinach
1/4 cup (1 ounce) shaved fresh Romano cheese

Preparation

1. Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside.

3. Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly. Reduce heat to medium. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid is nearly absorbed, scraping pan to loosen browned bits.

4. Stir in 1 cup broth mixture; cook for 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove pan from heat. Add mushrooms and spinach; stir until spinach wilts. Top evenly with cheese. Serve immediately.

Nutritional Information
Calories: 331; Fat: 9g; Saturated fat: 3g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.7g; Protein: 15.9g; Carbohydrate: 46.5g; Fiber: 3.6g; Cholesterol: 15mg; Iron: 2.3mg; Sodium: 768mg; Calcium: 153mg

Cooking Light JANUARY 2012

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

This one was good. But pretty much anything with Italian Sausage is.

We had with zucchini.

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Sweet onions and salty cheese temper the bitterness of arugula, which cuts the starchy richness of the rice. Garnish with lemon slices, if desired.

YIELD: 4 servings (serving size: 1 cup)
COURSE: Main Dishes

Ingredients
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 teaspoons olive oil (didn't use)
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage (used Hot Pork Italian)
1/4 cup chopped shallots
1 cup Arborio rice or other medium-grain rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind

Preparation

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

Nutritional Information
Calories: 390; Fat: 10.3g; Saturated fat: 3.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 21.1g; Carbohydrate: 53.1g; Fiber: 4.4g; Cholesterol: 54mg; Iron: 2.4mg; Sodium: 900mg; Calcium: 104mg

Cooking Light MARCH 2008

Thai Red Curry Risotto

Like everything red curry in our house, this just wasn't hot enough. It was good though. We majorly tweaked it by taking out the oil and adding in chicken.

Would have again. Maybe add a pepper in there. We had with salad.

Thai Red Curry Risotto

Notes: Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.
Yield: Makes 6 servings (1.25 Cup each)

1 onion (about 6 oz.), peeled and chopped
3 tablespoons grated peeled fresh ginger
2 cloves garlic, peeled and chopped (used 4)
1/4 cup grape seed or other salad oil (didn't use)
2 teaspoons paprika
3/4 teaspoon Thai red curry paste (see notes) (used 1 tsp)
1 1/2 cups arborio or other short-grain white rice
1/2 cup dry sherry
About 4 cups fat-skimmed chicken broth (used 3.5 C)
Added 2 TBSP Fish Sauce
4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced (used 6 oz of Cremini)
1 cup coconut milk (regular or low-fat; stir before measuring) (used lite)
1 1/2 cups frozen petite peas
3 tablespoons chopped fresh cilantro
Salt
Added 1 # boneless/skinless thighs, cooked (wt was precooked)
1 lime (about 3 oz.), rinsed and cut into 6 wedges

1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

3. Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

4. Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

CALORIES 393 (41% from fat); FAT 18g (sat 8.1g); CHOLESTEROL 0.0mg; CARBOHYDRATE 47g; SODIUM 563mg; PROTEIN 12g; FIBER 6.5g

Sunset, OCTOBER 2002

When you make the additions I did, and you are using the Points Plus Program, you can still use the NI above and get the same points that you do if you plugged it into the recipe builder.

Clam Risotto with Bacon and Chives

So D made this. I liked it. Maybe needed some cheese but even without it, very good. D thought it needed a herb like dill. Portions were very big. We had with spinach salad.

Clam Risotto with Bacon and Chives

If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.

Yield: 4

3 cups bottled clam juice
3 cups water, more if needed
1/4 pound bacon, slices cut crosswise into thin strips
4 tablespoons olive oil (didn't use)
1 onion, chopped
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt, more if needed
3 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon fresh-ground black pepper
1 cup drained chopped clams (used 2 6.5oz cans)

1. In a medium saucepan, bring the clam juice and water to a simmer.

2. In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

4. Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.

5. Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.

Wine Recommendation: To make this risotto sing, serve it with a nicely acidic, herbal Verdicchio di Matelica or Verdicchio di Castelli di Jesi.

Food & Wine, 1998

From Sparkpeople:

• Calories: 430.5
• Total Fat: 20.0 g
• Cholesterol: 14.2 mg
• Sodium: 1,139.5 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 2.6 g
• Protein: 15.5 g

Bacon and Wild Mushroom Risotto with Baby Spinach

So this was really good. Both D and I enjoyed it and it was pretty easy to make (I watched and put away stuff).

I couldn't find oyster mushrooms, so I bought beech mushrooms. I could tell the texture but couldn't taste. Same with the Shitake. So next time, I would either just use cremini or mix cremini and Shitake.

D uses a little more than 1 cup of rice because he had a lot of liquid...but he didn't measure.

We had with spinach salad.

Bacon and Wild Mushroom Risotto with Baby Spinach

Crisp bacon brings crunchy texture and smoky flavor to the dish.
Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)

4 cups Homemade Chicken Stock (used store bought low-fat chicken broth)
6 bacon slices, chopped
1 cup chopped shallots
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (used 1/4 tsp dry thyme)
4 garlic cloves, minced (used 6)
4 ounces cremini mushrooms, sliced (used 6oz)
4 ounces shiitake mushrooms, stemmed and sliced (used 3.5oz)
4 ounces oyster mushrooms, sliced (used 2.5 oz beech mushrooms)
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
4 cups baby spinach
1/2 cup (2 ounces) grated fresh Asiago cheese (used Italian 6-Cheese Blend)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape's aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. —Jeffery Lindenmuth

CALORIES 405 ; FAT 19.1g (sat 6.6g,mono 8.4g,poly 2g); CHOLESTEROL 38mg; CALCIUM 145mg; CARBOHYDRATE 42.6g; SODIUM 555mg; PROTEIN 16.5g; FIBER 3.5g; IRON 2.4mg

Cooking Light, MAY 2010

Risotto with Porcini Mushrooms and Mascarpone

So this was in CL, as a classic (meaning they had already posted it before). D and I had had the 2005 version. This one is slightly different. I really couldn't tell the difference. This was the first time we had it as the main dish though.

Risotto with Porcini Mushrooms and Mascarpone

Meaty, woodsy mushrooms and a dollop of buttery Italian cream cheese make this rich dish a risotto to remember.

2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1 ounce) mascarpone cheese
Fresh thyme leaves (optional)

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.

3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

Yield: 4 servings

CALORIES 369 ; FAT 15g (sat 7.9g,mono 4.1g,poly 0.6g); CHOLESTEROL 39mg; CALCIUM 115mg; CARBOHYDRATE 48g; SODIUM 570mg; PROTEIN 11.5g; FIBER 4.2g; IRON 2.1mg

Cooking Light, JANUARY 2010

Risotto with Porcini Mushrooms and Mascarpone

Really good. It had a nutty flavor and was creamy. We had with Beer Chicken Thighs.

Risotto with Porcini Mushrooms and Mascarpone

1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice or other short-grain rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.

Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

Yield: 4 servings (serving size: 1 cup)

CALORIES 198 (28% from fat); FAT 6.1g (sat 3.2g,mono 1g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 15mg; CALCIUM 113mg; CARBOHYDRATE 27g; SODIUM 449mg; PROTEIN 8.9g; FIBER 1.2g

Cooking Light, DECEMBER 2005

Risotto with Butternut Squash, Pancetta, and Jack Cheese

This was delicious. D made it while I was swimming. I wish the servings had been bigger because I wanted more.

Risotto with Butternut Squash, Pancetta, and Jack Cheese

Chardonnay is a varietal that's difficult to pair with foods. But the creamy, buttery sweetness of butternut squash makes a good complement to wine. The same is true of tarragon, which in small amounts is a delicious backdrop for most chardonnays. Utterly satisfying, this pairing is comfort food and comfort wine at its best.

1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)

Preheat oven to 475°.

Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.

Reduce oven temperature to 325°.

Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)

Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.

Yield: 4 servings (serving size: 3/4 cup)

CALORIES 423 (30% from fat); FAT 14.2g (sat 5.5g,mono 5.6g,poly 1.9g); IRON 2mg; CHOLESTEROL 28mg; CALCIUM 235mg; CARBOHYDRATE 57.3g; SODIUM 783mg; PROTEIN 14.5g; FIBER 6.6g

Cooking Light, OCTOBER 2004

Greek Shrimp and Asparagus Risotto

So this was really good. I think it was easy. D didn't say anything about it being hard. We both really liked the dill in it. It probably would be good with chicken too. The asparagus was there, more like just a vegetable. It could easily be left out.

Greek Shrimp and Asparagus Risotto

Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 20 minutes. Balance the plate with a lively fennel salad.

3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Yield: 4 servings (serving size: 1 1/2 cups risotto)

CALORIES 426 ; FAT 8.9g (sat 3.6g,mono 2.8g,poly 1.2g); CHOLESTEROL 189mg; CALCIUM 194mg; CARBOHYDRATE 53.5g; SODIUM 868mg; PROTEIN 33g; FIBER 5.1g; IRON 4.5mg

Cooking Light, MAY 2009