Here’s another really beautiful appetizer it is my leftover risotto balls. These are very simple to make and they are absolutely gorgeous, especially when you pair it with my sun-dried tomato pesto. I am just going to get to the recipe here, so you can get back to make the evening more magical.
3 cups cooked risotto
1 cup vegetable oil
2 eggs, lightly beaten
1 cup Italian seasoned fine dry bread crumbs
Sundried Tomato Pesto:
2 cups sun dried tomatoes, drained, if packed in oil
1 cup of freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1/4 cup packed fresh basil leaves
2 garlic cloves, crushed under a knife and peeled
Directions: 1 Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.
2 In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.
3 Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto.
Sun dried tomato pesto:
Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.
What I love about entertaining at home, is spending time with my friends and family, so that means, not being in the kitchen all day, while everyone is having a good time in the other room. Who doesn’t want to be a part of the party? I even bought our new house with that purpose in mind, to be with my guest, while I am preparing food for them. We all sit around our 8 foot island and just connect with one another over an excellent bottle of wine and eat as each course comes out.
Creating recipes that are loaded with flavor and doesn’t take a lot of time, but will make your guest feel like it did, is the key. My to go to recipe, my Sundried Tomato Risotto, because it seems, difficult, it looks fancy, but psst… IT’S NOT and it’s pretty darn delicious.
Risotto is one of those dishes you can truly make it your own, you can flavor it with all kinds of mouthwatering possibilities, with spinach, sweet peas and mint or you could do butternut squash and fried sage with just a pinch of nutmeg. Just allow your imagination to run wild, serve it with steamed veggies or a nice salad, some crusty bread, excellent wine, and you will be the hostess of the year, will maybe of the month, it is risotto and not coq au vin, LOL, 🙂
So here’s the recipe I hope you will enjoy it with your friends and family as you Set the Table with Love.
Sun dried Tomato Risotto
1 cup of water
4 tablespoons olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup Arborio rice
1 ounce sun-dried tomatoes (not packed in oil, I used pre sliced ones)
2 cups chicken broth
1/2 cup of white wine
1/4 cup freshly grated Parmesan
finely chopped fresh basil leaves for sprinkling the risotto after cooking
1. In a saucepan add the water and the bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.
2. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly. Once you have added all the water and broth liquid add the 1/2 cup of white wine remember to allow each portion to be absorbed before adding the next, until the rice is tender but still al dente)
3. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the fresh basil. I like to drizzle a little olive oil over it all at the end. Makes 4-6 servings
This week has been about entertaining friends and family. Last night my husband and I had dinner with some of our best friends we love dearly. It was such a bittersweet dinner together, because they will be moving soon to another state. I prepared our guest one of their favorite dishes, Jambalaya and for dessert Double Chocolate Chip Brownies. We laughed and talked almost till midnight.
This afternoon I had the privileged of having lunch with my old class mate. We have known each other since third grade. We have stayed in contact over the years, but have never had a chance to sit down and have lunch together. We had such a wonderful time building each other up and sharing memories. The last time we saw each other she came to my housewarming party and brought me a very nice bottle of Cabernet Sauvignon. I promised here I would not open it until we had lunch. Well we enjoyed it with our lunch, it went perfect with the recipes I am about to share with you.
I also received a bonus guest, one of my dear friends who has a gorgeous baby popped over as well. It was definitely an awesome afternoon. We all cooked together and enjoyed each others company.
So what did we make. Acorn Squash 3 ways. I bought an acorn squash this week and was wondering what to do with it.
Simple. Acorn Squash Soup, Roasted Acorn Squash and Apple Quinoa Risotto and Roasted Spiced Acorn Squash seeds as a garnish and a healthy snack. Okay so here we go. I hope you enjoy these recipes.
1/2 cups raw squash seeds, if the acorn is small to medium
1 3/4 tbsp olive oil
1 tbsp salt
1/4 tsp chili powder
1/4 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
Gather seeds from squash and place in colander. Rinse thoroughly in colander to remove any excess squash. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Seeds can be patted dry, but roast much better when they are completely dry.
Preheat oven to 275 degrees. Toss dry squash seeds with seasonings and olive oil and place in a single layer onto cookie sheet lined with parchment paper. Place in oven and bake for 15-20 minutes or until seeds are golden brown. Remove and place in a bowl.
1 medium acorn sliced in half (through stem) and seeds removed
2 tbsp. olive oil
½ yellow onion, chopped
1/4 cup chopped honey crisp apples ( garnish)
1/4 cup chopped cilantro ( garnish)
1 small clove of garlic, chopped finely
1 tbsp. organic honey
1 tsp. sea salt
1 tsp. black pepper
½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. clove
⅛ tsp. cayenne pepper
2 cups almond milk
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Lightly sprinkle with sea salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
In a Vitamix, Ninja or Fast Speed Blender, add the squash, remaining seasonings, olive oil and 1 cup of the almond milk. Blend well until very smooth. If the soup is thick and it maybe add the other cup of almond milk. Blend and taste. If you need to add more seasonings this is the point to do it. Blend if you add more spices. I like to add the soup to a pot and let it heat up a little more for a few minutes. Add to bowls and garnish with the roasted seeds, cilantro and apples pieces. This soup is sweet so adding the seeds gave it more depth.
1 1/2 cups acorn squash, cubed
1 1/2 cup quinoa
2 tbsp. extra virgin olive oil
5 cups low sodium vegetable broth
1 small onion, diced
1 garlic cloves, minced
1/2 tbsp. cinnamon
1 tsp. fresh grated ginger
1/2 tsp. clove
1/2 tsp. nutmeg
Sea salt and ground pepper, to taste
In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the quinoa to the pan. Stir and cook for about 3-5 minutes.
Add in one cup of vegetable broth and stir for a minute or two until liquid is absorbed. Continue to stir.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. During the third cup of broth you want to add the cubed acorn squash and allow it to cook and get tender. Once the liquid is absorbed you want to add the fourth cup of broth, once it is absorbed, add in the fifth cup of broth and also add in the diced apples. During the fifth cup of broth you want to add all your spices, the sea salt and black pepper and stir. Allow the liquid to absorb. Drizzle a little olive oil over the risotto and gently stir. (The whole process should take about 20-25 minutes; you are looking for a quinoa that is al dente. Taste and see if you need more sea salt or pepper.
I put my quinoa in little bowls and turn the bowl upside down onto a plate, this made a nice little presentation. I also took some of the seeds, diced apples and cilantro to garnish my plate. I drizzled it all with olive oil before serving. Enjoy!!!
I believe necessity is truly the mother of invention. However a mother craving something sweet is the mother of this creative Tropical Risotto Pops. These will be in my upcoming cookbook Set the Table with Love. Enjoy!
1 cup arborio rice
2 cups unsweetened almond milk
2 1/2 cups unsweetened pineapple juice (divided)
1/2 cup of dehydrated coconut flakes
1/2 tbsp of ginger
1/4 tsp sea salt
1/8 tsp ground nutmeg (freshly)
1/4 cup of organic honey
1/4 cup of organic cane sugar
1/2 tsp vanilla extract
If you making just the pudding, dice a 1/2 cup of mango and a 1/2 cup of pineapple, for garnish.
Combine 1 cup of rice with 1 1/2 cups of pineapple juice in a pot. Bring to boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add the other 1 cup of pineapple juice. Stir constantly until liquid is absorbed. Add in spices and dehydrated coconut and stir. Add the 2 cups of almond milk 1 cup at a time. When you add the first cup of almond milk go ahead and add the honey, sugar and vanilla extract, stirring constantly. Add the last cup of almond milk and continue to cook and stir until liquid is absorbed . Total cooking time is about approximately 30 minutes.
You can serve this Risotto on a bowl and add the mangos and pineapple. I added a little cinnamon, nutmeg and drizzle a lithe honey on top of the fruit. So warming to the belly.
Okay now for the Risotto Balls.
I took the leftover Risotto and put it in my fridge. I came home and needed something sweet but creative.
I took the Risotto with a ice cream scoop and rolled little balls into them. I drizzled honey on them so my coconut mixture would stick to the balls. I dipped them in a mixture of
1/2 cup of organic dehydrated coconut
1 tsp of ginger powder
1 tsp of golden sugar sprinkles
dash of sea salt.
Now to get them to hold onto the stick. Melt down some organic white chocolate, dip the sticks half way into the white chocolate. Stick the balls onto the sticks and place them in the freezer until the chocolate hardens. You know have a Tropical Risotto Pop!