Risotto With Tuscan Kale And Toasted Pumpkin Seeds Recipes

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TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

Categories     Vegetarian     Quick & Easy     Halloween     Pumpkin     Fall     Pan-Fry     Healthy     Seed     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 3

1 cup green (hulled) pumpkin seeds (not roasted; 5 ounces)
1 teaspoon olive oil
Fine sea salt to taste

Steps:

  • Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a bowl and stir in oil and sea salt.

RISOTTO WITH TUSCAN KALE AND TOASTED PUMPKIN SEEDS



Risotto with Tuscan Kale and Toasted Pumpkin Seeds image

Provided by Kemp Minifie

Yield Makes 4 main-course servings

Number Of Ingredients 12

3 1/2 cups low-sodium fat-free chicken broth
3 1/2 cups water
1 teaspoon fine sea salt
3/4 pound Tuscan kale (also called cavolo nero or lacinato kale)
1 1/4 cups finely chopped onion
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups Arborio rice (10 ounces)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano (3/4 ounce)
Accompaniment:toasted pumpkin seeds

Steps:

  • Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.
  • Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
  • Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.)
  • Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth. Serve sprinkled with toasted pumpkin seeds.

ROAST PUMPKIN AND FETA RISOTTO



Roast Pumpkin and Feta Risotto image

This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.

Provided by MEL_JADE

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

3 ¼ cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
½ teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
  • Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
  • Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
  • When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
  • Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g

BUTTERNUT SQUASH RISOTTO WITH TOASTED PUMPKIN SEEDS



Butternut Squash Risotto with Toasted Pumpkin Seeds image

I love risotto, but I don't love all of the fat and heaviness of the traditional recipe, so I found a more Southwestern flair that gives it a lot of big taste and richness with a whole lot less fat, and better fats. Perfect as a side dish to roasted or steamed meats or a Mexican or Spanish stewed meat. Risotto needs constant attention, so prepare something easy as a main dish or something that can be cooked earlier and left to stand, or put in the warmer.

Provided by The Jazz Chef

Time 1h40m

Yield 8

Number Of Ingredients 15

1 medium butternut squash
1 medium tomatillo, husked and chopped
1 small onion, roughly chopped
3 cloves garlic
2 peppers dried pasilla chile peppers
½ dried red chile pepper
¾ cup beef broth
10 cups chicken broth
4 tablespoons canola oil
1 tablespoon extra-virgin olive oil, or more as needed
2 cups Arborio rice
¼ cup grated Manchego cheese
¼ cup Seeds, pumpkin and squash seed kernels, dried
1 teaspoon smoked Spanish paprika
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
  • Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
  • Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
  • Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
  • Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
  • Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 68.8 g, Cholesterol 10.1 mg, Fat 12.8 g, Fiber 4.7 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 1586.6 mg, Sugar 5.7 g

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