Veg Boxes
choose your fav
Risotto With Parsnips and Greens
½ pound parsnips, not too large
Salt and black pepper
Olive oil
½ pound kale, broccoli rabe or mustard greens
1 large onion, finely diced
1 ½ cups arborio rice
¼ cup dry white wine or vermouth
4 cups unsalted chicken or vegetable broth, or more if necessary
2 tablespoons butter
3 garlic cloves, minced
8 sage leaves, roughly chopped
Pecorino Romano or Parmesan cheese, for grating
Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into 1/2-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil.
Roast until tender and lightly browned, about 15 to 20 minutes. Remove from the oven.
Remove the stems from the greens and cut them into 1/2-inch-wide ribbons.
Bring a pot of water to a boil over high heat, add salt and cook very briefly.
Drain, cool and squeeze dry. Set aside.
Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes. Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes.
Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
Transfer the risotto to a warm serving dish. Spoon the vegetables over and fold them gently into the rice. Serve with grated pecorino or Parmesan cheese.
nytimes.com
Salt and black pepper
Olive oil
½ pound kale, broccoli rabe or mustard greens
1 large onion, finely diced
1 ½ cups arborio rice
¼ cup dry white wine or vermouth
4 cups unsalted chicken or vegetable broth, or more if necessary
2 tablespoons butter
3 garlic cloves, minced
8 sage leaves, roughly chopped
Pecorino Romano or Parmesan cheese, for grating
Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into 1/2-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil.
Roast until tender and lightly browned, about 15 to 20 minutes. Remove from the oven.
Remove the stems from the greens and cut them into 1/2-inch-wide ribbons.
Bring a pot of water to a boil over high heat, add salt and cook very briefly.
Drain, cool and squeeze dry. Set aside.
Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes. Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes.
Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
Transfer the risotto to a warm serving dish. Spoon the vegetables over and fold them gently into the rice. Serve with grated pecorino or Parmesan cheese.
nytimes.com