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Meatless Monday: Roasted Onion Risotto with Arugula and Chevre

November 8, 2010 By 0

At the end of today’s post is one of my most favorite Meatless Monday meals.  The recipe for Roasted Onion Risotto was originally published in the 2009 May/June issue of Hannaford fresh magazine.  Written by Adam Ried, this recipe of golden onions, peppery arugula and tender rice is perfect for a cool, fall evening.  The onions can be roasted ahead of time and refrigerated until needed for the risotto.

Now that we’ve got Meatless Monday covered, it is time for the overdue update:

Barr and I would like to thank you, our wonderful readers.  We love sharing our kitchens, grocery carts and bar stools with you.  Flavorista’s readership has grown steadily since its inception so please continue to share our posts via Facebook, E-mail and Twitter.  We greatly appreciate it!

Flavorista is just over two years-old and it now contains 525 posts of mouth watering recipes, timely tips and tasty discoveries.  Outside of this blog, Barr and I are busy with our families, clients and writing.  Much of the work we do outside of Flavorista is done under non-disclosure contracts, but there are some cool projects that we can talk about.

Lollie’s Puking Pumpkin:

Summer strawberry jam prep:


In Boulder, Colorado, Barr has just completed a food bar project for Two Degrees.  Click here to see a pic of Barr looking super-fabulous (as always) in her hair net.  The other items on Barr’s “To Do” list are an energy bite for athletes, an ayurvedic beverage and an allergen-free snack for kiddos.

Mountain mama, Barr:

Here in Maine, my current kitchen focus is gluten-free.  I am thrilled to be co-authoring a Gluten-Free Slow Cooker Book to be published by Sterling next fall. I continue to immensely enjoy my work as a regular contributor to fresh magazine.  This past spring, I had the pleasure of researching signature dishes at popular restaurants for Taste of the Seacoast magazine (check out page 42).

Scenes from the coast with Maverick, the adventurer:


“C’mom Mom, dinner can wait, we have rocks to climb!”

Dearest flavoristas, thanks again for your support!  Keep checking back as Barr and I have all kinds of fabulousness planned as we head into 2011. 🙂

 Roasted Onion Risotto with Arugula and Chevre

4 med. onions
4-5 cups vegetable broth
1 Tbsp. garlic olive oil
11/2 tsp. minced garlic
11/2 cups Arborio rice
3/4 cup dry white wine
1/4 tsp. sea salt
1/2 tsp. ground black pepper
1/2 cup crumbled goat cheese
4 cups baby arugula

Adjust oven rack to low position and preheat oven to 400 F. Line a baking sheet with foil and spray with vegetable cooking spray.
Peel and finely chop 1 onion and set aside. Halve remaining 3 onions crosswise (do not peel), make two X marks near the tip of each onion half, and place cut side down on baking sheet. Roast until tender when pierced with a thin skewer or knife tip and dark brown on bottom, about 30 minutes. Cool for 10 minutes. Remove and discard skin and roughly chop onions.
In a small saucepan, heat broth to a simmer over medium heat.  Reduce heat to very low and continue to simmer. Meanwhile, in a large pot heat oil over medium heat until hot, about 1 minute. Add reserved chopped raw onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Add garlic and cook, stirring frequently, 1 minute. Add rice, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup warm broth and cook, stirring occasionally, until it has been absorbed, about 5 minutes. Add remaining broth 1 cup at a time and cook until it has been absorbed between each addition and rice appears moist, creamy, and cooked through, but still a little chewy, about 15 minutes total.  Check it when you have 1 cup of broth remaining to determine if the last bit of broth is needed.
Add salt, pepper, and chopped roasted onions and continue to cook, stirring occasionally, until onions are heated through and rice is tender and appears somewhat drier but still saucy and creamy, about 4 minutes. Add cheese and arugula and cook, stirring occasionally, until arugula is wilted, about 1 minute.
Source: Hannaford fresh Magazine, May – June 2009

 

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