Posts Tagged ‘rice’

Dill and Asparagus Risotto

Lavish Legumes raved about my risotto in her Red Wine and Wild Rice Risotto recipe so I thought I would share it here. My risotto is more of a classic style of risotto than hers. Though I must say that I have never actually had a risotto other than my own (and a small taste of Lavish Legumes’ recipe) and it is strongly influenced by Jamie Oliver’s.

This recipe can be done with essentially any veg and herb combo, but since it is spring time I thought I would do a dill dish.
I find this is an excellent dish to make for when company is coming over as it is impressive and gives you a good reason to open a bottle of wine!


  • Olive Oil
  • 2 medium bunches of Asparagus, bottoms snapped off and set aside and chopped
  • 1 bunch dill, stems removed and set aside, chopped
  • 2-4 balls soft mozzarella or bonconni cheese
  • 1/4 cup parmesan or pecorino cheese, grated.
  • 2 onion, red prefered
  • 2 stick celery, chopped finely
  • 1 cup risotto rice
  • 1 cup white wine, dry
  • 3 1/2 cups veg broth
  • boil a kettle of water
  • Salt and pepper to taste.


  1. To start I usually put the oven on the lowest setting and put the serving plates in
  2. Put the veg broth on mid heat with the bottoms of the asparagus and the steams of the dill(You have to remove these as they are for flavour and not consumption so I like to tie the dill stems with a bit of string)
  3. Place high walled fry pan on medium heat
  4. Add olive oil, onions, and celery with a splash of the kettle water
  5. Allow to simmer until the water is gone and the onions and celery are soft without browning
  6. Add the rice
  7. Toast until it starts to become translucent, about 2-3 minutes
  8. Add the wine and simmer untill the broth is absorbed by the rice.
  9. Start adding and the broth a ladle full at a time
  10. Let the broth be absorbed then add another ladle, stirring consistency to make sure that it does not stick to the bottom of the pan
  11. Once 1/3 of the broth is gone, remove the asparagus ends and dill, add the chopped asparagus to the broth
  12. Keep adding the broth, bringing some of the asparagus with it until all the broth is gone
  13. Taste the rice, if it is not cooked add boiled water from the kettle until the rice is cooked.
  14. Taste again and season with salt and pepper
  15. Add the mozzarella or bonconni cheese and half the parmesan or pecorino cheese to the risotto and cover
  16. Let stand for 5 minutes.
  17. Remove the bowl from the oven
  18. Serve risotto with the remaining cheese on top

Wild Rice and Red Wine Risotto

I can’t seem to get enough of Gregarious Greens’ delicious risottos! So I decided to try my hand at an improvised version. And, as I’ve mentioned before I always seem to have a little red wine in the house, so I thought I’d make one with red rather than white. It turned out so good. Enjoy!

For the rice feel free to use the traditional risotto rice, arborio if you wish, but I wanted to try something different so I used a country wild rice mix that has a blend of brown and wild rice. Cooking times and the amount of broth may vary depending on the rice you use but follow the same basic steps and just test it until it’s done.


  • 3 cups        broth (homemade veg broth)
  • 3 tbsp         olive oil margarine
  • 3                  cloves of garlic, minced
  • 1                   medium yellow onion, chopped
  • 1 cup           wild rice mix
  • 1/2 cup       red wine (I had a med-full bodied blend)
  • 1/2 cup       organic canned peas
  • 2-3 tbsp      fresh rosemary, finely chopped
  • 1/4 cup       freshly grated parmesan cheese (save some for garnish!)
  • 1/4 cup       crumbled feta cheese
  • pinch          freshly ground black pepper to taste

Use a deep fry pan with a lid for this, a saucepan will also work if you don’t have one. I had started simmering some vegetable broth about an hour before and had it warming and ready to use on the side.

  1. Melt the margarine over medium heat.
  2. Add the onion and saute until the onion becomes clear. (about 8 min)
  3. Add the garlic, stir and saute for about another minute.
  4. Now toss in the rice, stir and let it toast for about 5 min.
  5. Pour in the wine and cook until it is absorbed. (about 2 min)
  6. Now we begin adding the Broth a little at a time, so pour in 3/4 cup and let simmer until it is absorbed. (stir occasionally, about 8 min)
  7. Repeat step 6 (about 12 min)
  8. Add the rest of the broth and simmer for 10-15 min covered.
  9. Remove the lid and test the rice, continue to add more broth or simmer more if necessary.
  10. Over medium heat, add the peas, rosemary, cheese, and pepper and stir until heated through.
  11. Serve, sprinkle with some Parmesan for garnish, and…Voila! Risotto!

I served mine with blackened carrots and roasted asparagus! ~ To prep this while you make your risotto: Chop a few carrots on a bias, place in a backing dish at about 350F with a bit of olive oil, salt and pepper, toss occasionally. They are done when they reach your desired blackness. You can add the asparagus about 10 min before the carrots will be done.