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Meatless Monday featuring Herb Almond Risotto

Posted on June 25th, 2012  |  2 Comments

Got leftover herbs? I always have leftover herbs and never seem to do that ice cube freezing thing before they go bad.

Got grains? Brown rice, arborio rice, barley, bulgar, anything will fly with this recipe.

Gone Got nuts? Raw almonds were plentiful in my pantry; pecans, walnuts, cashews, or pistachios are splendid opti0ns as well.

This Meatless Monday ensemble featured: Arborio, stock, chives, Syrah Toscan Cheese (TJ brand), sorrel, shallot, mint, oregano, garlic and buttahhh (not pictured, but ever so important.)

With 30 minutes to spare, a few pantry staples and some need-to-use produce, this creamy yet fresh, satisfying without the guilt, outrageously good you-can-eat-it-cold-just-leave-a-fork-in-the-fridge-please Herb Almond Risotto can ALL be yours.

Happy Monday!

~l

Random Monday Question: Seen any good movies lately? I just finished 21 Jump Street for the 2nd time… totally inappropriate.. but SO FUNNY!

 

Herb Almond Risotto

by The Talking Kitchen

Cook Time: 30 minutes

 

Ingredients (3-4 servings)

  • 1 c. arborio rice
  • 4 c. vegetable stock
  • 1/2 Tbsp olive oil
  • 1/2-1 Tbsp grass-fed butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 c. chopped herbs (I used 2 Tbsp chopped sorrel, 2 Tbsp chopped chives, 1 Tbsp chopped oregano, 1 tsp chopped mint)
  • 1/2 c. almonds, chopped
  • 2-4 Tbsp grated Parmesan cheese, Toscan cheese, Pecorino cheese
  • 3/4 tsp sea salt
  • freshly ground black pepper

Instructions

Refer to this post for pictures.

Start by heating the vegetable stock in a medium saucepan.

In a separate large pan, heat the oil and half the butter over low heat. Add the shallot and garlic, saute for 2-3 minutes, then add the rice, saute for 2 more minutes.

Increase the heat to medium, add ~3 ladles of stock and stir for about 30 seconds to incorporate, let sit for about another minute or 2, or until most the rest of the liquid has been absorbed, then add another ladle of stock, stir for 30 seconds, let sit for a minute and a half, repeat until stock is gone and rice is cooked. Add salt while cooking. Once done, turn off heat, stir in rest of butter, chopped herbs, grated cheese, and chopped almonds.

Serve with a fried egg for a protein kick!

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2 Responses

  1. Eileen says:

    That does sound like a perfect summertime risotto! I’ve never had a risotto with almonds–super intriguing. :)

  2. candice says:

    yum. could you send some to my house??

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