Servings:
|
about
scaling
|
Cook Time: |
1 hour |
Prep Time: |
45 minutes |
Cook Method: |
stove top and baked |
Cook Temp: |
varies |
| |
| |
.................................................................................
Tangy goat cheese and peppery arugula complement each other in this vegetarian risotto.
1. Adjust oven rack to low position and preheat oven to 400°F. Line a baking sheet with foil and spray with vegetable cooking spray.
2. Peel and finely chop 1 onion and set aside. Halve remaining 3 onions crosswise (do not peel), make two X marks near the tip of each onion half, and place cut side down on baking sheet. Roast until tender when pierced with a thin skewer or knife tip and dark brown on bottom, about 30 minutes. Cool for 10 minutes.
Remove and discard skin and roughly chop onions.
3. In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to very low and continue
to simmer. Meanwhile, in a large pot heat oil over medium heat until hot, about 1 minute. Add reserved chopped raw onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Add garlic and cook, stirring frequently, 1 minute.
Add rice, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
4. Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup
warm broth and cook, stirring occasionally, until it has been absorbed, about 5 minutes. Add remaining broth 1 cup at a
time and cook until it has been absorbed between each addition and rice appears moist, creamy, and cooked through, but still a little chewy, about 15 minutes total.
5. Add salt, pepper, and chopped roasted onions and continue to cook, stirring occasionally, until onions are heated through and rice is tender and appears somewhat drier but still saucy and creamy, about 4 minutes. Add cheese and arugula and cook, stirring occasionally, until arugula is wilted, about 1 minute. Serve immediately.
Recipe courtesy of Hannaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(566g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 318 |
Calories from Fat 63 |
| |
% Daily Value * |
| Total Fat 7.1g |
11% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
|
| Cholesterol 12mg |
4% |
| Sodium 300mg |
13% |
| Total Carbohydrate 45g |
15% |
| Dietary Fiber 4g |
15% |
| Sugars 11g |
|
| Protein 12g |
|
| Vitamin A 14% |
Vitamin C 26% |
| Calcium 10% |
Iron 14% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
4 ea |
Medium onion |
|
4 cup |
Low sodium vegetable broth |
|
1 Tbs |
Hannaford Inspirations Garlic Dipping Oil |
|
1 1/2 tsp |
Minced garlic |
|
1 1/2 cup |
Arborio rice, dry |
|
3/4 cup |
White wine, dry |
|
1/4 tsp |
Sea Salt, |
|
1/2 tsp |
Black pepper, freshly ground |
|
1/2 cup |
Goat cheese, crumbled |
|
4 cup |
Hannaford Inspirations Baby Arugula |
|
