Tag Archives: Side Dishes

Cheddar Risotto

Here is a recipe for a classic Italian dish with a slight American twist. I made this risotto to accompany grilled spicy Italian sausages, which are my new favorite things BTW. Enjoy.

Ingredients:

1 tbsp olive oil

2 tbsp butter, divided

1 medium onion, diced

1 c Arborio rice (the regular long-grain kind will work if that’s all you have)

1/3 c dry white wine

4-4 ½ c chicken stock

½ c grated Cheddar cheese

Salt

Bring stock to a boil in a pot and leave it to simmer, covered.

Heat the olive oil and half the butter on medium-low heat in another large saucepan. Add onion and a pinch of salt, and cook until translucent, about 7 minutes, stirring frequently. Add the rice, stir to coat with oil, and toast for 1 minute. Add wine, cook for about 2 minutes, stirring. Then start adding the boiling stock to the rice by ladlefuls and stir until absorbed. Keep adding and stirring. Do not let the rice dry out. Repeat until the rice is al dente, about 20 minutes. Turn the heat off and add the rest of the butter and cheese. Stir to incorporate. Add salt if necessary. Serve immediately.

Vegetable simmered rice

Here is a dressed up rice side dish.

(Yield: 6 servings)

Ingredients:

2 c beef broth

1 c canned diced tomatoes

1 c long-grain rice

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt, 1/2 tsp pepper

1 1/2 c broccoli florets

1 14 oz can corn, drained, rinsed

Bring the broth to a boil in a saucepan, reduce heat to low, and add tomatoes, rice and all seasonings. Stir once, cover tightly, and cook for 10 min, or until about 2/3 of the liquid is absorbed. Add broccoli and cook until all liquid is absorbed, about 6 more min. Turn heat off, stir in corn and re-season if necessary. Viola.

Lentils.

A long time ago, in a restaurant of which the name I cannot recall, in the company of enigmatic person-X from my past, I had green lentils braised in red wine as a side dish for beef. Though I may not recall other details of that day, I never forgot that side dish.

Not too long ago, I found this recipe on Christine Cooks and it’s been bookmarked ever since. It finally came in handy this week.

Lentils are a power food because of their high levels of protein, fiber and iron. They are flavorful, nutritious, and chic enough for your next dinner party.

I followed the recipe exactly, except that I halved it to make the right amount for four people.