Complete Italian Vegetarian Cookbook

[Guest guest]

Here's the last two recipes I have from this cookbook:

 

Risotto with Spinach and Herbs

Roasted New Potatoes with Garlic & Herbs

 

 

* Exported from MasterCook *

 

Risotto with Spinach and Herbs

 

Recipe By :The Complete Italian Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups vegetable stock

--OR water

2 cups packed fresh spinach leaves

2 tablespoons extra virgin olive oil

2 medium shallots -- minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/4 cup fresh parsley leaves

2 tablespoons minced fresh basil

1/2 cup freshly grated Parmigiano-Reggiano cheese

--plus more for table

1 tablespoon unsalted butter

salt & freshly ground pepper

 

Bring the stock or water to a simmer in a medium saucepan. Keep it warm over

low heat.

 

Remove and discard the stems from the spinach. Wash the leaves in successive

bowls of cold water until grit no longer appears in the bottom of the bowl.

Shake the leaves to remove excess water but do not dry them. Chop and set

aside.

 

Heat the oil in a heavy bottomed medium pot. Add the shallots and saute over

medium heat until golden, about 4 minutes. Using a wooden spoon, stir in the

rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma

fades, about 1 to 2 minutes.

 

Add 1/2 cup of the warm stock or water and cook, stirring frequently, until the

rice absorbs the liquid. Continue adding stock in 1/2 cup increments, stirring,

until the rice is almost fully cooked, about 20 minutes.

 

Stir in the spinach, parsley, and basil and continue cooking, adding stock or

water as needed, until the rice is creamy and soft but still a bit al dente,

about 5 minutes.

 

Remove the pot from the heat and vigorously stir in the 1/2 cup cheese and

butter. Add salt and pepper to taste. Divide the risotto among individual soup

bowls. Serve immediately with more grated cheese passed separately at the

table.

 

 

 

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Per serving: 603 Calories (kcal); 15g Total Fat; (23% calories from fat); 14g

Protein; 96g Carbohydrate; 11mg Cholesterol; 2454mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Roasted New Potatoes with Garlic and Herbs

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds new potatoes -- scrubbed

1/4 cup extra virgin olive oil

3 cloves garlic -- minced

6 large sage leaves -- minced

1 teaspoon minced fresh rosemary leaves

1 teaspoon salt

 

Preheat oven to 425 °F. Cut the potatoes into 1-inch cubes and place them in a

large bowl. Cover with cold water and set aside for 10 minutes.*

 

Drain the potatoes (do not blot dry) and place them in a baking dish large

enough to hold them in a single layer. Drizzle with 2 tablespoons of oil and

toss to coat evenly. Roast, turning once, for 30 minutes.

 

Combine the remaining 2 tablespoons of oil, garlic, sage, rosemary, and salt in

a small bowl. Drizzle over the partially roasted potatoes. Toss gently to

distribute the seasonings. Continue roasting, turning the potatoes

occasionally, until golden brown, 25 to 30 minutes more. Serve immediately.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 257 Calories (kcal); 14g Total Fat; (46% calories from fat); 4g

Protein; 31g Carbohydrate; 0mg Cholesterol; 544mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Soaking cubed potatoes in cold water helps them retain more moisture

during roasting and prevents them from sticking to the baking dish. Garlic and

herbs are added halfway through the roasting process so they do not burn. Thyme

and/or oregano could be used in place of the combination of rosemary and sage.

Nutr. Assoc. : 0 0 0 0 0 0