culinary flights of fancy

Home Cooking Adventures in Berkeley Heights

Tag Archives: Risotto


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Roasted Pumpkin Risotto with Tuscan Kale and Breadcrumbs

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As everyone starts thinking about pumpkin pies for Thanksgiving next week, you may find yourself with some leftover pumpkin.  Instead of using it to make another dessert, why not try using pumpkin in a savory dish?  I chose risotto but you can certainly adapt this basic recipe and use pasta or any other grain you prefer or have on hand.  If you have a different green on hand, you can certainly substitute it for the kale as well.  I like kale with this dish because it tends to hold its color and texture pretty well over time.  However, any green or herb would work well.

There are a number of different ways to prepare fresh pumpkin.  I chose to roast it, allow it to cool and then scrape out the flesh.  From there I seasoned it simply and pureed it.  As an aside, I use this method for making pumpkin pie as well.

The real challenge with this recipe is coaxing the pumpkin flavor out without overpowering the risotto with a lot of spice thereby losing all the subtle flavors of the pumpkin, kale, and risotto.  I use a homemade vegetable broth and I think that’s a key.  However if you are not inclined to make your own, you can certainly use a canned/boxed broth or simply use water.

This dish makes a filling vegetarian main course for four or a great starter course that would easily serve six.  Recipe follows after the jump… Continue reading →


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Pearl Barley Risotto with Dandelion Greens and Farm Fresh Egg Yolk

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Most people think of barley as something that is added to soups and stews during winter. Further, most people neither think of barley as a main ingredient nor have they ever tried it as such. Pearl barley, specifically, is considered a whole grain and has wonderful nutritional benefits. The meal which includes whole grains, greens, and protein is satisfying in its own right or can be served as a first or second course. When I made it, I served a salad to start and used this dish as the main course.

This is a great anytime meal. By that, I mean you can make this year round, using whatever fresh greens you have on hand. I received some local dandelion greens and paired them with the earthy, almost sweet taste of the pearl barley. The bitterness of the greens is tempered a bit by the creaminess of both the egg yolk and the natural creaminess you achieve by cooking grains in the risotto style. Risotto is not difficult at all but it is time intensive. It requires a lot of attention as frequent stirring is a must. It also takes about 45 minutes to an hour to make. So, this is a slow cooking meal made with care. If you’ve never tried pearl barley but you enjoy risotto, this is a great entry point for you. If you’ve tried pearly barley and enjoy both the taste and the health benefits, this is a great little recipe to add to your barley repertoire.

Notes: You MUST use fresh eggs. Since the egg yolks are raw as you add them to the dish, freshness is absolutely imperative. If you don’t remember when you purchased your eggs or if the date on the eggs has passed, do not use them in this recipe. It would be better to skip the eggs completely than to use eggs that are not fresh.

Also, cooking with alcohol can be dangerous as it’s flammable. By turning off the heat and then adding the Cognac to the pan, the chances of a flare up are mitigated. However, the chance still remains even if you use this method so it’s important to be careful and aware of what you are doing and how you are doing it when cooking with alcohol. If you are unsure or uneasy about using it, just skip it completely. Better to err on the side of safety.  Recipe follows after the jump! Continue reading →