Green Mt Pesto Risotto With Parmesan Crisps
Team: Flaming Eagles
Host School: Essex Middle School
Age Group: Middle School
Ingredients
Ingredients for Risotto
4 c. butternut squash, cubed
1 c. purple carrots, cubed
1 c. celeriac, cubed
1 c. parsnips, cubed
3 c. beets, cubed
½ c. olive oil
salt and pepper
3 ¼ c. hot vegetable broth
½ c. onion, chopped
1 c. leeks, sliced
1 c. mushrooms, sliced
1 clove garlic, minced
1 c. Arborio rice
3 tbsp. sage, chopped
¼ tsp. red pepper flakes
1 c. kale pesto
½ can cannellini beans, drained and rinsed
3/4 c. parmesan cheese
½ c. minced basil
Kale leaves for serving
Ingredients for Kale Pesto
5 cups firmly-packed fresh kale, heavy stem removed
2 cloves garlic
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup olive oil
3/4 cup grated parmesan cheese
Ingredients for Parmesan Crisps
1 c. Parmesan cheese
⅛ tsp. pepper
Preparation Instructions
Procedure for Risotto
1. Place 2 dark baking sheets in a 350 degree oven.
2. Prepare the butternut squash, carrots, celeriac and parsnips. Place in a bowl and toss with 2 tbsp. of olive oil and salt/pepper. Place on hot baking sheet and roast until done.
3. Prepare the beets, place in a bowl and toss with 4 tsp. olive oil, salt and pepper. Place on separate hot baking pan, roast until done.
4. Place vegetable broth in a saucepan and heat on low. Keep this warm as you prep the rice.
5. Prepare the onion, mushrooms, leeks and garlic.
6. In a large oven proof “Dutch oven”, heat 2 tbsp. olive oil on medium. Add onion and mushrooms. Sauté about 8 minutes.
7. To the onion/mushrooms, add the leeks and rice. Cook until “translucent”, about 5 minutes.
8. At the end of the onion/rice sauté, add the garlic and sauté for 30 seconds.
9. Add ½ c. hot broth to rice and bring to a simmer and cook until the pan is almost dry, about 3 minutes.
10. Add 2 c. more of the hot vegetable broth to the rice. Bring to a simmer, cover and bake in the oven for 15 minutes.
11. Make the pesto using recipe below.
12. Chop the sage to add in step #13.
13. Take rice out of oven and add 1/2 c. more hot vegetable broth, sage and hot pepper flakes. Cook rice stirring constantly until tender and creamy, about 3 min.
14. Add the pesto and drained beans to the rice and mix.
15. Fold in the roasted veggies to the rice except beets.
16. Chop basil.
17. Top with more parmesan cheese, beets and basil.
18. To plate, serve risotto in a kale leaf topped with a parmesan crisp.
Procedure for Kale Pesto
1. Remove kale from stem and break into bite size pieces. Clean kale using a salad spinner. Set aside in a bowl.
2. Using a food processor, chop the garlic. Add salt, pepper, and kale.
3. Drizzle in olive oil through the “chute” and continue to pulse until the pesto reaches the desired consistency.
4. Add the Parmesan cheese and pulse in processor.
Procedure for Parmesan Crisps
1. Preheat oven to 350 degrees.
2. In a small bowl, measure cheese and pepper.
3. On a parchment lined baking sheet, measure 2 tsp. of Parmesan mixture for each crisp. Spread with a spoon to form a circle.
4. Bake for 7 to 8 minutes or until lightly browned. Cool on the baking sheet.