Christmas Risotto

standard December 19, 2014 Leave a response

When you’ve got to clean out the fridge, you find ways to use up all the extra veggies. And when you have a container of arborio rice staring at you every day from the pantry, you constantly think of risotto. Plan on even more risotto recipes in the coming months!

Risotto that’s made with red wine gives it a reddish-brown hue similar to jambalaya or dirty rice. Dirty risotto is also usually is a heartier variation on the classic with more substantial ingredients and flavors. This dish is a balance of the rich red wine flavors and the light fresh simplicity of traditional risotto. Green chard and broccoli mixes with red radicchio and tomatoes for a Christmas-hued bowl of goodness.

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Christmas Risotto

Serves 4.

Print-Friendly Recipe

Ingredients:

  • 2 T vegan butter, divided
  • 1 T olive oil
  • 1 onion, diced
  • 3/4 c arborio rice
  • 1/4 c red wine
  • 4 c vegetable stock
  • 1 c collard greens or kale, shredded
  • 1 c radicchio, shredded
  • 1 c broccoli, finely chopped
  • 1/4 c cherry tomatoes, sliced in half
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c nutritional yeast

Steps:

  1. Heat 1 T vegan butter and olive oil in a large pot. Add onion and saute until translucent.
  2. Add rice and toast for a couple minutes, or until starting to brown and stick.
  3. Add wine and deglaze the pan.
  4. Add stock, 1/2 to 1 c at a time, stirring frequently.
  5. After the 2nd cup of stock, slowly add the collards, letting them wilt in to the rice. Add radicchio, broccoli, and tomatoes. Stir well. Continue to add stock as needed.
  6. When all stock is added and rice is al dente, remove from heat. Add remaining tablespoon butter, salt, pepper, and nutritional yeast.
  7. Plate and serve.

Nutrition:

Per serving: 271 kcal, 41 g carbs, 8 g fat, 6 g protein, 932 mg sodium, 7 g sugar

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Kale Salad with Radicchio and Citrus

standard December 17, 2014 Leave a response

Christmas is the time for sugar overdoses, hearty meals, lots of snacking. To balance all the richness and sweetness, I always end up with kale. There’s something about a kale salad that makes it the perfect detox food, filling lunch, and dinner side all at the same time. And this one is perfect for your Christmas menu. Or New Year’s. Or whenever. Bitter, peppery radicchio balances the sweet citrus perfectly, and the burst of pomegranate and hazelnut crunch in each bite puts it over the top.

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Kale Salad with Radicchio and Citrus

Serves 2 as a meal, 4 as a side

Print-Friendly Recipe

Ingredients:

  • 2 small oranges
  • 1 T olive oil
  • 1 lime, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c radicchio, shredded
  • 2 c kale, shredded
  • 1 c carrot, grated
  • 1 c broccoli, finely chopped
  • 1/4 c hazelnuts, toasted and finely chopped
  • 1/4 c pomegranate arils

Steps:

  1. Peel oranges, cut out segments, and place fruit in a small bowl. Squeeze remaining juice into a separate, large bowl.
  2. Add olive oil, lime juice, sea salt, and pepper to orange juice and whisk together.
  3. Add radicchio and kale to dressing and massage until thoroughly combined.
  4. Add remaining ingredients, and toss to combine.
  5. Serve immediately, or store in fridge for 2 – 24 hours to let flavors meld and lettuce to slightly wilt.

Nutrition:

Per serving (2): 317 kcal, 37 g carbs, 18 g fat, 8 g protein, 649 mg sodium, 16 g sugar

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Radicchio: The Other Red Cabbage

standard December 15, 2014 Leave a response

Tis definitely the season for lots of greens! The past few weeks of CSA deliveries have included everything from butter lettuce and spring greens to collards and kale. And this week, another new crunchy, leafy lettuce – radicchio. While not green, it is a leaf vegetable that is easily lumped into the “greens” category as something that can be tossed as a base for salads or wilted into stews. It is also easily confused for red cabbage, which is actually more purple in color, and which contains its own diverse nutrient makeup and benefits.

(Can you find the radicchio hiding in all the greens below?)

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Nutrition:

Like most leaf vegetables, radicchio is low in calories and high in fiber and micronutrients. This bitter red lettuce is particularly high in copper, potassium, manganese, folate, and vitamins C and K.

Benefits:

The key nutritional benefit in radicchio is its antioxidant makeup. This little crunchy red vegetable is packed with polyphenols that help to neutralize free radicals, promoting the oxidation of healthy cells.

Another significant benefit of this powerhouse is radicchio’s abnormally high levels of vitamin K which aids in bone health and, along with significant amounts of inulin, promotes insulin resistance and blood sugar regulation. At over 100% DV, one serving of radicchio will have you set for the day.

Recipes:

Try a new spin on the usual green dishes with one of these radicchio-filled meals: