Easy Gourmet Dinners

Salmon Salad with Spanish Rice, Pimento Dressing

This is a perfect hot weather main course salad for a dinner party for two (or more). Everything can be cooked ahead and the salad assembled just before serving. 

It's a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing.

Salmon Salad with Spanish Rice, Pimento Dressing

For the salmon:
2 salmon filets, 10oz total           300gr, 10.5oz
1 tbs fresh parsley
1 tbs fresh tarragon
1/4 tsp salt
1 tbs olive oil           13.5gr, .48oz

Snip the parsley and tarragon. Mix with the salt and oil and spread on the salmon. Bake at 400F 200C) for 15 minutes, or until done. Remove and set aside. Could also be done on the barbecue grill for about 10 minutes. If done earlier in the day, refrigerate until ready to use.

For the Spanish Rice:
1/3 cup brown rice, quick cooking           60gr, 2.1oz
2 tbs chopped onion           25gr, .8oz
1 clove garlic, minced           4gr, .14oz
1 tomato           200gr, 7oz
1 tsp olive oil           4.5gr, .15oz
2/3 cup chicken stock           150gr, 5.3oz

Finely chop onion and mince garlic. Roughly chop tomato. Heat oil in small saucepan. Add onion and sauté until transparent. Add garlic and rice and sauté 3 minutes. Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions). Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.

Dressing for the Salad:
4oz pimiento (pimento) or roasted red peppers, drained           125gr, 4.4oz
1/2 cup plain or Greek yogurt           150gr, 5.3oz
1/2 cup mayonnaise           118gr, 4.2oz
1 tbs fresh chopped oregano
1 tbs fresh snipped chives
1 tbs lemon juice           15gr, .53oz
1 tbs olive oil           13.5gr, .48oz

Snip/chop herbs. Drain pimento. Reserve 1 tbs pimento for garnish. Put the rest of the pimento and the yogurt into a blender and purée. Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.

For salad:
lettuce for main course salad for 2 people           200gr, 7oz
1 small zucchini (courgette) - about 8 inches long (20cm), about 1 1/2 cups shredded          200gr, 7oz

Shred zucchini using large holes of a box grater - no need to peel. Put it into a bowl, add 2 tbs of dressing and toss well to combine.
Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter.
Fluff the rice and spread out over the lettuce. Put the zucchini on top of the rice. Cut the salmon into 4 nice pieces and arrange on zucchini. Drizzle salmon with a bit of dressing and garnish with reserved pimento. Serve with more dressing on the side.

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Dressing only
Calories:    793 / 396.5
Total Carbohydrates:    43 / 21.5
   Dietary Fiber:    2 / 1
Total Fat:    67 / 33.5
Saturated Fat:    11 / 5.5
Cholesterol:    62 / 31
Protein:    9 / 4.5
Calcium:    251 / 125.5
Sodium:    861 / 430.5

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Salad with half of the Dressing / per serving
Calories:    1537 / 768.5
Total Carbohydrates:    95 / 47.5
   Dietary Fiber:    12 / 6
Total Fat:    95 / 47.5
Saturated Fat:    18 / 9
Cholesterol:    200 / 100
Protein:    80 / 40
Calcium:    316 / 158
Sodium:    938 / 469

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Asparagus Risotto

Who can resist the combination of asparagus and risotto?

This could be the perfect side dish for a lovely Mother's Day Dinner, with some grilled chicken perhaps.
Or with a spinach salad as a light lunch....

It expands easily to serve a group.

Unlike most risottos, this is made with the condimenti and rice in the same pan - even easier than usual!

 

Asparagus Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)           112gr, 4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 1/4 cups chicken stock           500gr, 17.6oz
6oz asparagus           170gr, 6oz
1 small onion or half of large one          88gr, 3.1oz
1 tbs butter           14.2gr, .56oz
1/2 cup grated Parmesan cheese           50gr, 1.8oz

Heat chicken stock and keep hot over low heat. Prepare asparagus, cutting to 1 1/2 inch length, reserving tips. Finely chop onion. In medium sauce pan heat butter; add onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock and all of the asparagus, except tips, and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 2 '1/2 cups' are added put in the asparagus tips. Before the last 1/2 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. Add the Parmesan, stir, pour into a bowl and serve immediately.
It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

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Entire Recipe / per serving  
Calories:    907 / 453.5
Total Carbohydrates:    112 / 56
   Dietary Fiber:    9 / 4.5
Total Fat:    28 / 14
Saturated Fat:    16 / 8
Cholesterol:    90 / 45
Protein:    36 / 18
Calcium:    656 / 328
Sodium:    1653 / 826.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Tuna Risotto, with Asparagus

There have been moments, whilst visiting the US, when I have had the impression that canned tuna is no longer acceptable on American tables.

I've had Salade Niçoise made with pan-seared, fresh tuna, which, although very nice, is not a proper Salade Niçoise.

I've had tuna salads made with grilled fresh tuna, which, in my opinion, is simply too dry to make a good tuna salad.

Fresh tuna is wonderful; but so is canned.

They each have their place.

Do buy good quality canned tuna, though.... 

This is a great risotto to make, from the pantry, on a busy night.  No seperate condimenti

Tuna Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)       112gr, 4oz
1/2 cup dry, white wine        120gr, 4.2oz
2 1/4 cups chicken stock           500gr, 17.6oz
1 bay (laurel) leaf
1 onion           110gr, 3.9oz
1 carrot           60gr, 2.2oz
1 rib celery           50gr, 1.8oz
1 clove garlic           3gr, .1oz
1 tbs butter          14gr, .5oz
1 tbs olive oil          13.5gr, .47oz
9oz tuna            255gr, 9oz
2 tbs capers           17gr, .6oz
1/2 cup Parmesan cheese - freshly grated           50gr, 1.7oz

Heat chicken stock with bay leaf and keep hot over low heat. Finely chop onion, garlic, carrot and celery. In medium sauce pan heat butter and oil over medium-high heat. Add vegetables and sauté until tender. Add rice and sauté, stirring, for 1 - 2 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/3 cup of stock, the tuna and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan and the capers, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

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Entire Recipe / per serving
Calories:    1338 / 669
Total Carbohydrates:    116 / 58
   Dietary Fiber:    9.5 / 4.75
Total Fat:    43.5 / 21.75
Saturated Fat:    18.5 / 9.75
Cholesterol:    166 / 83
Protein:    99 / 49.5
Calcium:    700 / 350
Sodium:    3104 / 1552

Glycemic Index:  medium

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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In honor of spring, toss in a few cut spears of asparagus....

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Lamb and White Bean Risotto; making risotto

You made that lovely Leg of Lamb, Breton Style for Easter dinner.

Everyone loved it, and, lucky you, there are leftovers.

You can make risotto.

Risotto is one of the very best ways to use up leftovers of any sort.

First, a word or two about risotto:

It's not at all difficult.... In fact, it's dead easy.

You do not have to stir constantly.  Stir frequently, stir with a bit of enthusiasm, but do not stir constantly.

Risotto does not have to have cream to make it so creamy - the stirring does that.

Risotto does not have to be finished with butter to make it luscious, the stirring does that.

Risotto should be removed from the heat when it is still quite runny.  There should be visible liquid and it will not hold it's shape on a plate.  It will continue to thicken and by the time you get it to the table and pour a glass of wine it will be perfect.  If it's already dry when you take it off the heat, well.....
You won't have creamy risotto, now, will you?

The first photo is the Lamb and Bean risotto right after I poured it into the risotto platter; the second is when I served it - same risotto.

Lamb and White Bean Risotto
     Made with leftover lamb and beans from Leg of Lamb, Breton Style

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)         112gr, 4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 cups chicken stock          450gr, 16oz
1/2 onion           55gr, 1.9oz
2 tsp butter          9.5gr, .34oz
1/2 cup grated Parmesan cheese        50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Condimenti

1 - 2 cups cooked lamb cut in bite-size pieces          175gr, 6.2oz
1 cup leftover white beans, Breton style           256gr, 9oz
1/4 cup white wine or chicken stock           60gr, 2.1oz

While risotto is cooking, put all ingredients in a small skillet or saucepan. Gently heat through, cover and keep warm until needed for risotto.

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Entire Recipe / per serving  
Calories:    1496 / 748
Total Carbohydrates:    146 / 73
   Dietary Fiber:    20 / 10
Total Fat:    40 / 20
Saturated Fat:    20 / 10
Cholesterol:    268 / 134
Protein:    105 / 52.5
Calcium:    736 / 368
Sodium:    2503 / 1251.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Asparagus and Chevre (Goat Cheese) Quiche

Anyone who knows me or reads my blogs knows that I don't do pie crusts.

I never learned.

My mother used to glance at the clock on a Sunday morning, realize that she had a few minutes to spare and whip up a pie.

Her piecrusts were always perfectly browned and perfectly flaky.

She was known for her piecrusts.

For some reason, either I didn't bother to learn or she didn't bother to teach me.

I have made pies at Christmas or Thanksgiving, but I always bought the pie crust.

Then, somewhere, I saw an article on using rice instead of dough for crusts.

I could do that!

Not only easier than a proper piecrust, it's healthier, quicker and almost foolproof. (Nothing is totally foolproof)

I've never done it for a sweet dish, but it's perfect for savory, ie. quiche.

The variations on quiche are almost infinite and they are a great way to use up leftover bits.  

For a spring brunch, cook the rice ahead of time, blanch the asparagus and the rest is just a quick assembly.  Serve hot, warm or cold.

Asparagus and Chevre (Goat Cheese) Quiche

The Crust:
2/3 cup brown rice           125gr, 4.4oz
1 1/3 cup chicken stock          310gr, 10.9oz
1/4 cup shredded cheese           30gr, 1oz
1 egg             65gr, 2.3oz
The Filling:
4 - 5 thin slices,  Prosciutto           100gr, 3.5oz
6 - 8oz (250gr) asparagus, trimmed           200gr, 7oz
4oz chevre (goat cheese) the kind that comes in a log with a white (edible) rind          112gr, 4oz
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 - 3 tomatoes, depending on size I used 2 very long roma tomatoes           400gr, 14oz
3 eggs           195gr, 6.9oz
1 cup milk           240gr, 8.4oz

The crust: Cook brown rice in stock according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9" (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of the cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.

The filling: Trim asparagus, snapping off tough ends. Cut into 1" (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.



To assemble: Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

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This would actually serve 4 - 6 as part of a brunch, as a dinner it serves 2 - with a slice left over.

Entire Recipe / per serving
Calories:    1926 / 963
Total Carbohydrates:    138 / 69
   Dietary Fiber:    18 / 9
Total Fat:    100 / 50
Saturated Fat:    50 / 25
Cholesterol:    1355 / 677.5
Protein:    126 / 63
Calcium:    1770 / 885
Sodium:    3501 / 1750.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Ricotta Risotto and Risotto al Salto

Risotto doesn't have to be decadent.

I make it often.  It's a great way to use up small leftover bits of whatever.

It doesn't have to be decadent.... But this one is.

It's based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, not stiff when you take it off heat. (It thickens quickly.)  Add the spinach at the end so that it just wilts. Use any leftover in Risotto de Salto. 

Ricotta Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)      112gr, 4oz
1/3 cup dry, white wine           75gr, 2.6oz
2 1/8 cups chicken stock           500gr, 17.6oz
2 shallots           45gr, 1.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .15oz
1/3 - 1/2 cup spinach           30gr, 1oz
1/3 cup whole milk ricotta           90gr, 3.2oz
1/3 cup Parmesan cheese - freshly grated           33gr, 1.2oz

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to. Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

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Entire Recipe / per serving
Calories:    912 / 456
Total Carbohydrates:    106 / 53
   Dietary Fiber:    5 / 2.5
Total Fat:    32 / 16
Saturated Fat:    16 / 8
Cholesterol:    101 / 50.5
Protein:    40 / 20
Calcium:    634 / 317
Sodium:    1452 / 726

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Ever wonder what to do with leftover risotto?  Other than stand in the fridge and eat it?

This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without chunks of meat or vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.

Risotto al Salto

1 cup leftover risotto, room temperature   1/4th of the Ricotta Risotto
1 egg           65gr, 2.3oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning. I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.

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Entire Recipe / per serving
Calories:    468 / 234
Total Carbohydrates:    57 / 28.5
   Dietary Fiber:    1 / .5
Total Fat:    31 / 15.5
Saturated Fat:    12 / 6
Cholesterol:    320 / 160
Protein:    15 / 7.5
Calcium:    194 / 97
Sodium:    510 / 255

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Risotto with Shrimp, Scallops and Mushrooms

Looking for something easy, yet festive for Christmas Eve Dinner?

How about a lovely seafood Risotto.

Have a simple Spinach Salad to start, pour a glass of bubbly, relax and toast the season.

Risotto with Shrimp, Scallops and Mushrooms   serves 2

2/3 Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)           112gr, 4oz
1/2 cup dry, white wine           120gr, 4.2oz
2 1/4 cups fish, seafood or chicken stock           500gr, 17.6oz
1/2 onion other half for the condimenti           55gr, 1.9oz
2 tsp butter           9.5gr, .34oz
1/2 cup freshly grated Parmesan cheese          50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.

Condimenti

4oz  cleaned shrimp           120gr, 4.2oz
4oz  scallops or all shrimp           120gr, 4.2oz
4oz  mushrooms           125gr, 4.4oz
1/2 onion           55gr, 1.9oz
1 clove garlic           4gr, .14oz
1 tbs olive oil           13.5gr, .48oz
1/4 cup cream, crème fraiche or Greek yogurt           75gr, 2.6oz Greek yogurt
1 tbs parsley

Chop the onion, mince the garlic and slice the mushrooms. Clean shrimp if necessary. While risotto is cooking, heat oil in medium skillet. Add onions, garlic and mushrooms, sauté until starting to brown, about 10 minutes. Add shrimp and scallops and sauté until cooked, another 5 minutes. Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.

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Entire Recipe / per serving
Calories:    1327 / 663.5
Total Carbohydrates:    120 / 60
   Dietary Fiber:    8 / 4
Total Fat:    48 / 24
Saturated Fat:    20 / 10
Cholesterol:    316 / 158
Protein:    84 / 42
Calcium:   812 / 406
Sodium:    2003 / 1001.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Chicken Tarragon Risotto; Managing comfort foods

Most of the foods we consider comfort foods are high in carbs.

As winter gets closer, the weather gets colder, and we want comfort foods.

Our favorite is risotto. 

We decided we didn't want to give it up or switch to another grain (all the time).

One way to control the carbs is to control the portion. 

I now only make enough for a reasonable dinner.  I used to make enough for leftovers.... But we always ate it all. 

The other was is to modify the rice to Condimenti ratios....

Traditionally, the Condimenti is meant to flavor the risotto.  I increased it, just a bit, so we have a bit less rice, but still a satisfying dinner. 

Chicken Tarragon Risotto

Tarragon is a classic pairing with chicken. A bit of carrot, leek and celeriac make this a complete dinner. As with all risottos, this will be quite soft when finished.

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)         112gr, 4oz
1/2 medium leek use the other half for the Condimenti            40gr, 1.4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 1/4 cups chicken stock           500gr, 17.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .16oz
1/2 cup grated Parmesan cheese           50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Clean and trim the leek. Cut it in half, the long way and thinly slice. In medium sauce pan heat butter and oil; add half of the leek and sauté until transparent. Add the rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan, Greek yogurt and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.

Condimenti

1 chicken breast, boneless, skinless           150gr, 5.3oz
1 carrot           90gr, 3.2oz
1 thick slice celeriac            90gr, 3.2oz
1/2 leek           40gr, 1.4oz
2 tsp tarragon
2 tsp olive oil          9gr, .32oz
1/4 cup (2oz, 60ml) chicken stock           56gr, 2oz
2 tbs Greek yogurt           37gr, 1.3oz

Thinly slice the leek. Peel the carrot and cut in half lengthwise. Thinly slice into half-circles. Peel the celeriac and cut into similar size slices. Cut chicken into bite-size pieces. Heat oil in medium skillet. Add leeks, carrot, celeriac sauté until tender. Add chicken and brown lightly. Add stock and tarragon, cover and simmer until chicken is cooked through. Turn off heat and keep warm until needed for risotto.

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Entire Recipe / per serving
Calories:    1238 / 619
Total Carbohydrates:    128 / 64
   Dietary Fiber:    10 / 5
Total Fat:    42 / 21
Saturated Fat:    16 / 8
Cholesterol:    174 / 87
Protein:    69 / 34.5
Calcium:   774 / 387
Sodium:    2079 / 1039.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Ricotta Risotto; adult indulgences.... Stand aside, Mac & Cheese

Yes, diabetics have to count their carbs carefully.  The amount of insulin injected is based on carb consumption.  Fat and protein don't count.

Many diabetics find it's easier to maintain their control on a low carb diet.

Many Type 2 diabetics, who are also on weight loss diets, are supposed to limit their carb intake.

But that all doesn't mean that they can't occasionally indulge in something luscious and decadent like this Ricotto Risotto.

And while half of the recipe is 53 carbs, if one added some nice roast chicken to the meal, a serving would be more reasonably 1/3 or 1/4 of the  recipe.

Which is why I am also giving you the recipe for Rissot al Salto - that's what we did with our leftovers.

This is based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, never stiff. Add the spinach at the end so that it just wilts.

Step aside, Mac & Cheese

Ricotta Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)     112gr, 4oz
1/3 cup dry, white wine           75gr, 2.6oz
2 1/8 cups chicken stock          500gr, 17.6oz
2 shallots           45gr, 1.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .15oz
1/3 - 1/2 cup spinach           30gr, 1oz
1/3 cup whole milk ricotta            90gr, 3.2oz
1/3 cup Parmesan cheese - freshly grated           33gr, 1.2oz

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to.
Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

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Entire Recipe / per serving
Calories:    912 / 456
Total Carbohydrates:    106 / 53
   Dietary Fiber:    5 / 2.5
Total Fat:    32 / 16
Saturated Fat:    16 / 8
Cholesterol:    101 / 50.5
Protein:    40 / 20
Calcium:    634 / 317
Sodium:    1452 / 726

Glycemic Index:  medium

This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.

Risotto al Salto

1 cup leftover risotto, room temperature
1 egg           65gr, 2.3oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.

I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.

Note: Nutrition information is based on 1/4 of the Ricotta Risotto

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Entire Recipe / per serving
Calories:    468 / 234
Total Carbohydrates:    57 / 28.5
   Dietary Fiber:    1 / .5
Total Fat:    31 / 15.5
Saturated Fat:    12 / 6
Cholesterol:    320 / 160
Protein:    15 / 7.5
Calcium:    194 / 97
Sodium:    510 / 255

Glycemic Index:  medium

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners