Brown Rice, Ramp, and Feta Risotto with Spinach and Beans

My kids were so keen on my first brown rice risotto that I had to try another one. You can make just ramp feta risotto part of this as a side dish, or add the spinach, beans, and optional pine nuts for a meal - either served over the risotto or stirred in. This was inspired in by in-season ramps and spinach, plus a nice big block of feta from Upinngil Farm.

Olive oil
1 large shallot, minced (optional)
1 1/2 cups short grain brown rice
4 cups chicken or vegetable stock, warm
1 bunch ramps, thinly sliced (stalks and leaves, about 2-3 cups total)
3-4 ounces crumbled feta
6-8 ounces spinach, stemmed and chopped
1 1/2 cups cooked kidney beans
1 cup pine nuts, lighted toasted (optional but good)
Salt and pepper to taste

Heat a little olive oil in the pressure cooker. Add the minced shallots, if using, and saute for about a minute. Add the rice and saute over medium heat for a minute or two, until partly translucent. Pour in the warm stock. Cover and lock the pressure cooker and bring to pressure. Cook at high pressure for 15 minutes. Release pressure. Stir risotto. If needed, simmer for up to several additional minutes, stirring frequently, until the risotto reaches the desired consistency,

While the risotto cooks, heat a little more olive oil in a medium skillet. Add the ramps and saute for about 1 minute. Remove from heat.

Also while the risotto cooks, saute the spinach in olive oil and add the beans until heated through.

When the risotto is ready, stir in the ramps and feta. If desired, stir in the spinach and bean mixture; otherwise, serve mounts of risotto in bowls or plates and top with spinach and bean mixture. Sprinkle pine nuts on top.

Serves 4-5.

Brown Rice Risotto with Chorizo, Kale, and Beans

Yes, you can make a passable risotto using brown rice, and doing it in the pressure cooker cuts the cooking time to make it quite reasonable. Feel free to substitute spinach or whatever local greens you can find this time of year.

2 Tbsp butter
2 medium shallot or 1 small onion, minced
1 1/2 cups short grain brown rice
3 1/2 cups chicken (or veggie) stock, warm
1 lb chorizo, sliced or crumbled
4-6 cups chopped kale
1 1/2 -2 cups cooked cannelini
 Salt and pepper to taste
3 ounces goat cheese

Melt the butter in the pressure cooker. Add the shallot or onion and saute over medium high heat for 2-3 minutes. Add the rice and saute for another 2 minutes or so. Add the warm stock and stir. Cover and lock the pot and bring to pressure. Cook on high pressure for 15 minutes, then release pressure. Stir the risotto. If needed, continue to simmer over medium low heat, stirring frequently, until any remaining liquid is absorbed and the rice reaches the desired consistency.

While the rice cooks, brown the chorizo in a large skillet. When cooked through, add the kale and saute until tender. Stir in the beans. Add salt and pepper to taste and remove from heat.

When the risotto is done, stir in the goat cheese. You then have a choice: either stir the chorizo, kale, and beans into the risotto, or serve over top of the rice.

Serves 4-5.

Shiitake Risotto with Fresh Chives

I don't know where they're getting them from, but Green Fields Market has had Western Mass grown shiitakes available the last couple times I've been in there. A delightful surprise for this time of year, and a lovely combination with the chives thriving in my garden. I took advantage of the absence of a mushroom-disparaging child one night to make this for dinner. I always use a pressure cooker now to make risotto, as it is nearly foolproof and far easier than the stir-by-hand method.

2 Tbsp butter (1 T + 1 T)
1 large shallot (or substitute 3 cloves garlic for a different effect)
1 1/2 cups Arborio rice
3 1/3 cups vegetable or chicken stock
1/2 lb shiitake mushrooms, stemmed a diced
1 tsp crumbled dried sage (use less if yours is powdered)
Salt and pepper to taste
1 cup snipped fresh chives (about 1/4-inch pieces)

Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the shallot or garlic and saute over medium heat for a minute or two. Add the rice and saute for another minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.

While the rice cooks, heat the remaining 1 Tbsp of butter in a skillet. Add the shiitakes and saute until tender, 3-5 minutes. Stir in the sage and a bit of salt and pepper and remove from heat.

When the rice is cooked and the pressure has released, open the pressure cooker. Stir the shiitake mixture into the rice. Stir in the chives. Taste and adjust seasonings if needed.

Serves 4-6 as a side dish.

Dried Tomato Risotto

I had some freshly dried tomatoes sitting on the counter, and they smelled so good I couldn't resist using some right away. This is a deeply savory risotto, and it is excellent topped or accompanied by Balsamic and Garlic Mixed Grilled Vegetables or Tomato-Balsamic Grilled Vegetables if you still have some fresh tomatoes around. Some balsamic-marinated grilled chicken would be nice as well.

Olive oil
1/2 cup dried tomatoes, finely chopped (rehydrate first if necessary)
1 large shallot, minced
1 1/2 cups Arborio rice
3 1/2 cups chicken or vegetable stock, preferably warm
Salt and pepper to taste

Heat a little olive oil in the pressure cooker. Add the tomatoes and shallots and saute for about 1 minute. Add the rice, stirring to coat with oil, and saute for another minute or so. Pour in the stock and stir well. Cover the cooker and bring to pressure. Cook at pressure for 7 minutes, then remove from heat and release steam. When pressure is fully released, open the cooker and stir the risotto. If excess liquid remains, simmer over low heat, stirring occasionally, for a few minutes.  Serve hot.

Serves 4-6.

Tarragon Corn Risotto

This is simple but delicious, and the corn kernels are little bursts of summer flavor in each bite. I think my kids each ate about six helpings of this. Optional: stir in some sauteed mushrooms after the risotto is cooked. I tried this with shiitakes and they were delicious.

1 Tbsp butter
1 medium shallot, minced
1 1/2 cups Arborio rice
3 1/4 cups chicken or vegetable stock
1 1/2 - 2 cups fresh corn kernels (or substitute frozen off season)
1/4 - 1/2 tsp dried tarragon
Salt and pepper to taste
1 1/2 - 2 cups diced mushrooms, sauteed in butter (optional)

Melt the butter in the pressure cooker. Saute the shallot for a minute or so, then add the rice. Stir and saute the rice for about a minute, then add the stock. Stir well, then cover the cooker and bring to pressure. Cook on high pressure for seven minutes, then release the pressure. If excess liquid remains, simmer, stirring frequently, for another couple minutes. Stir in the corn, tarragon, and salt and pepper. Taste and adjust seasonings if needed. Stir in sauteed mushrooms if using, or reserve them for topping at the table.

Serves 4-6.

Risotto with Scapes, Basil, and Summer Squash

It's really starting to feel like summer now, with the first summer squash harvested from the garden (along with garlic scapes and basil). This is substantial enough to serve as a main course. For an alternate presentation, stir only the Parmesan into the rice and top with the vegetable and nut mixture. This recipe gives directions for making the risotto in a pressure cooker (so easy! and fast!) but you can always do it the old fashioned way instead (adding warm liquid half a cup at a time and stirring until absorbed, until the rice is tender and creamy). Feel free to substitute zucchini for the squash.

Olive oil
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable stock
1 cup chopped garlic scapes
3 medium summer squash, diced
3/4 cup chopped fresh basil
Salt and pepper to taste
1 cup grated Parmesan
3/4 cup pine nuts, lightly toasted

Heat a little olive oil in the pressure cooker. Add the rice and saute over medium-high heat until translucent. Add the stock and stir well, then cover the cooker, lock it, and bring to pressure. Cook for 7 minutes at high pressure, the do a quick release of the steam. Open the cooker and stir; if there is excess liquid, simmer for a few minutes uncovered.

While the risotto cooks, heat a bit more olive oil in a large skillet. Add the scapes and squash at the same time and saute over medium high heat until tender, about 5 minutes. The scapes should retain a little crunch and the squash should still be just firm enough to be toothsome, not mushy. Add salt and pepper to taste.

Stir the vegetables, Parmesan, and pine nuts into the rice and stir to combine well. Serve hot.

Serves 4-5.

Mushroom and Apricot Risotto

Earthy mushrooms, tender Arborio rice, and sweet bits of apricot.  This is hearty enough to serve as a main dish. Be sure to use completely ripe apricots or they'll be too tart. I used a combination of shiitake any oyster mushrooms, but use whatever you find that's good and flavorful.

Olive oil
1 large shallot, minced (or 1/2 onion)
2 cups Arborio rice
4 1/2 cup chicken or vegetable stock
12 oz mushrooms, stemmed and diced
4 small apricots, pitted and diced
1 cup grated Parmesan
Salt and pepper to taste

Heat a bit of olive oil in your pressure cooker. Add the shallot and saute for about 2 minutes.  Add the rice and saute for a minute or so, until translucent.  Add the stock and stir well, then cover and bring the cooker to pressure.  Cook for 7 minutes at pressure, then release.

While the rice cooks, heat a bit more olive oil in a skillet, then add the mushrooms.  Saute over medium-high heat for 5-7 minutes, until tender, then add the apricots and cook for about 1 minute more.

Stir the Parmesan into the rice once it's cooked, then stir in the mushroom and apricot mixture.  Add salt and pepper to taste.  Serve hot.

Serves 4-6 as a main dish.

Sage Parmesan Risotto with Steak and Roasted Red Peppers

If, like me, you freeze loads of red bell peppers in the fall and still have lots left come springtime, this is a great time of year to fire roast them on the grill.  You can do lots at once if you want - plus you get to be outside while you do it.  I roasted some up this afternoon (the equivalent of about 5 or 6 peppers) and served them over this risotto with some leftover steak from last night.  The whole thing was very flavorful and satisfying.

Olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups warm beef stock
1/3 cup grated Parmesan cheese
1 Tbsp minced fresh sage
2 cups diced fire roasted red peppers
2 cups diced cooked steak (about 10-12 ounces; amount can be flexible)
Salt and pepper

Heat a bit of olive oil in the pressure cooker and add the onion.  Saute for 2-3 minutes, then stir in the rice.  Continue to saute, stirring frequently, for about one more minute.  Pour in the beef stock and stir well.  Cover the cooker and bring to pressure.  Cook for 7 minutes at pressure, then release pressure and open the cooker.  Stir the rice gently.  If excess liquid remains, cook for a few more minutes over low heat (uncovered), stirring occasionally, until the liquid is absorbed.  Stir in the Parmesan and sage.

While the risotto cooks, heat a little olive oil in a skillet, then add the peppers and steak.  Add salt and pepper to taste and saute until heated through.

Serve mounds of risotto on each plate with a spoonful of steak and peppers over it.

Serves about 4.

Spinach Chorizo Risotto

Yes, I know chorizo is not Italian, but with this set of ingredients you really can't go wrong.  Use the smaller amounts of spinach and chorizo for a more rice-heavy risotto, the larger amounts for a risotto that is about equal parts rice and other stuff.

You can chop the spinach in a food processor with a few pulses, though you'll have to do it in batches and be careful not to turn it into puree.

Olive oil
1 large shallot or small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups chicken stock
1/2 - 1 lb chorizo sausage (sliced in rounds or casings removed and sausage crumbled)
1/4 - 1/2 lb spinach, stemmed, washed and finely chopped

Heat a little olive oil in a pressure cooker.  Add the shallot or onion and saute for about 2 minutes.  Add the rice and saute for 1 minute or so, until it turns translucent.  Add the chicken stock and stir well.  Cover the cooker and bring to pressure.  Once it reaches pressure, cook for 7 minutes, then remove from heat and release steam.  Open the cooker and stir the rice.  If liquid remains, simmer gently, stirring occasionally, until it is absorbed.

While the rice cooks in the pressure cooker, cook the sausage.  When the rice is done, stir in the cooked chorizo and the raw chopped spinach until well combined.  Serve hot.

Serves 4-5.

Brown Rice Risotto with Shiitakes and Mustard Greens

White Arborio is the classic rice for risotto, but you can actually make it with virtually any short grain rice (longer grain rices don't have enough starch to make it creamy), including short grain brown rice.  The trick is to parboil it first (thanks to Mark Bittman for this tip), then you cook it much as you would a standard risotto.  In this recipe, the slightly chewier brown rice is a nice match to the silky shiitakes--I made sure to grab some at the last farmers market of the regular season--and greens with a little bite--in this case, mizuna from my garden.  (If you don't care for mustard greens, you can substitute something milder, such as spinach or Swiss chard.)

1 1/2 cups short grain brown rice
Water
Olive oil
3 1/2 cups chicken or vegetable stock
2 medium shallots, thinly sliced
4 cups thinly sliced shiitake mushrooms
2 cups well chopped mizuna or other mustard greens
2/3 cup grated Parmesan
Salt and pepper to taste

Parboil the rice for 20 minutes in plenty of water, then drain.

Heat a little olive oil in the pressure cooker, then add the parboiled rice.  Saute for 1-2 minutes, then add the stock.  Cover and bring to pressure, then reduce heat to medium so that it just maintains pressure but won't burn the rice.  Cook for 9 minutes, then release pressure.  If there is still liquid with the rice, simmer it over low heat, stirring periodically, until it reaches the desired consistency.  (If you don't have a pressure cooker, you can also cook the risotto the old fashioned way, adding liquid a little at a time and stirring until absorbed.)

While you cook the rice, heat a bit more olive oil in a skillet.  Add the shallots and saute for 2 minutes, then add the shiitakes.  Continue to saute until the shiitakes are tender.  Add the mustard greens and cook, stirring frequently, until nicely wilted.  Add salt and pepper to taste and remove from heat.

When everything is done, stir the shiitake-mizuna mixture into the rice.  Add the Parmesan and mix well.  Taste and add salt and pepper as desired.

Serves 4-6 as a side dish.

Leek Risotto with Apples, Spinach, and Blue Cheese

Sometimes a set of ingredients just speaks to me tells me what I need to do with it.  Such was the case here, with apples, spinach, and leeks in the fridge (I had to go out and buy the blue cheese, but the apples and spinach insisted).  Choose a blue cheese of your liking; I recommend erring on the side of mildness rather than pungency here.  You want it to be flavorful but not to completely overwhelm the rest of the dish.  I used a marvelous sheep's milk blue from Seabrook Farm in Vermont.  For the apples, choose ones that are nice and tart that will hold their shape well when cooked - I used Macouns.

Olive oil
3 medium-large leeks, thinly sliced
1 1/2 cups Arborio rice
3 1/2 cups chicken stock
3 medium-sized tart apples, peeled and diced
1/2 lb spinach, stemmed and well chopped
3-4 oz. crumbled or diced blue cheese
Salt and pepper to taste

Make the risotto in the pressure cooker: Heat a little olive oil in the bottom of the cooker and saute about one third of the sliced leeks for 2 minutes or so.  Add the rice and saute for a minute or two.  Pour in the stock, bring the cooker to pressure, and cook for 7 minutes.  Release pressure.

While the risotto cooks, heat a bit more oil in a large skillet and saute the remainder of the leeks for 2-3 minutes.  Add the apples and cook over medium heat until tender but not soft (you don't want applesauce here).  Add the spinach and cook for a few minutes, covered, until it wilts.  Stir in the blue cheese and let it melt, then mix well.  Add salt and pepper to taste.

Serve mounds of risotto topped generously with the apple and spinach mixture.

Serves about 4.

Risotto with Tarragon Eggplant and Peppers

Eggplants and peppers are still coming in from the garden in huge quantities right now.  Peppers I don't feel quite as pressed to use because they are so easy to freeze. But eggplants really don't take well to being preserved by virtually any method.  You can freeze cooked eggplant, but I find the texture deteriorates too much to be worth it.  So when we've got a bumper crop like we do this year, I find myself scrambling to use as much as I can without getting too repetitious.  Fortunately, eggplant works well with many different flavorings and types of cuisine.

This recipe uses a pressure cooker to make the risotto, as I pretty much always do now.

Veggies
3 Tbsp olive oil
2-3 medium shallots, minced
2 medium eggplants (preferably Italian style), peeled and cut into thin strips about 2 inches long
2 medium or large sweet red peppers, cut into thin strips
1 tsp dried tarragon
2 Tbsp dry sherry
Salt and pepper to taste

Risotto
Olive oil
1 1/2 cups uncooked arborio rice
3 1/2 cups chicken or vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

Prepare the vegetables first, then make the risotto while they finish cooking.

Heat the olive oil in a large skillet or other wide bottomed pan.  Add most of the minced shallot, reserved 1-2 Tbsp of it for the risotto.  Saute over medium high heat for about 2 minutes, then add the eggplant and peppers.  Toss them well to get them coated with oil.  Saute over medium heat, stirring frequently, until they begin to soften.  Then reduce the heat to low or medium low and cover.  Cook, stirring occasionally, until they are very soft.  Add the tarragon, sherry, and salt and pepper, and cook for a few more minutes.
To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the reserved minced shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to the high pressure setting. Bring to pressure, then reduce heat (maintaining pressure) and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the eggplant and pepper mixture over mounds of risotto.

Serves 4-5.

Risotto with Pork, Fennel, and Peaches

This came together as a way to use up a couple of leftover Fennel-Garlic Pork Chops, and it was a raging success.  I think you could use other types of leftover pork as well (roast, loin, etc) as long as the seasonings are compatible.

Pork
Olive oil
6-8 cloves garlic, minced
1 large fennel bulb, chopped (about 2-3 cups)
2-3 cups diced peaches (peeled if desired; not necessary)
2-3 cups diced or thinly sliced cooked pork chops or similar
1-2 tsp red wine vinegar
splash of water
Salt and pepper to taste

Risotto
Olive oil
1 small shallot, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

You can prepare the pork and the risotto simultaneously if you like.  Otherwise, make the risotto first.

To prepare the pork mixture: heat a little olive oil in a wide bottomed pan such as a braising pan or Dutch oven.  Add the garlic and fennel and saute over medium to medium-high heat for several minutes, until the fennel is somewhat soft.  Add the peaches and cooked sliced pork along with the red wine vinegar and a small splash of water.  Stir to combine, then reduce heat and let the liquid turn into a bit of sauce.

To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the pork mixture over mounds of risotto.

Serves 4-6.

Fall Risotto with Carrots and Leeks

Cold hardy carrots and leeks are still going strong in my garden. We'll pull them all out before the ground freezes, but until then they keep well in the soil and they continue to grow, albeit slowly. In this delicious risotto, carrots and leeks are sauteed in butter to bring out their sweetness, which contrasts pleasantly with salty Parmesan and pungent sage.

As usual, I always make risotto in the pressure cooker now, but feel free to adapt this to the old fashioned method.

3 Tbsp butter
1 1/2 cups Arborio rice
3 1/2 cups chicken or vegetable stock
1 cup finely diced carrots
1-1 1/2 cups sliced leeks
2 Tbsp minced fresh sage leaves (or 1 1/2 tsp dried)
1/4 cup grated Parmesan
Salt and pepper to taste

Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the rice and saute for a minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.

While the rice cooks, melt the remaining 2 Tbsp butter in a skillet. Add the carrots and leeks and saute until tender, 3-5 minutes. Stir in the sage.

When the rice is done and the pressure has fallen completely, open the cooker. Stir in the vegetables and the Parmesan. Taste and add salt and pepper. Serve hot.

Serves 4-6.

Corn and Chanterelle Risotto

If you liked the Corn and Chanterelle Bisque I made earlier this summer, you should definitely try this risotto. My four-year-old, to my astonishment, ate five helpings of this, and my husband and I enjoyed it thoroughly as well. The chanterelles are particularly divine, but feel free to substitute other flavorful mushrooms. I pretty much always make risotto in my pressure cooker these days because it's so easy, but you can do it the old fashioned way as well.

2 Tbsp olive oil
1 large shallot, minced
1/4 lb chanterelles, chopped
1 1/2 cups arborio rice
1 1/2 cups corn kernels
3 1/2 cups chicken or vegetable stock
Salt and pepper to taste

Heat the oil in the pressure cooker. Add the shallot and chanterelles and saute for about 2 minutes. Add the rice and saute over medium heat for a minute or two, until the grains turn translucent and start to toast a little bit. Add the corn and the stock and stir. Cover the pot, lock the lid, and turn the heat to high. Cook for 7 minutes from the time pressure is reached, then release pressure manually. Stir, add salt and pepper to taste, and serve.

Serves 4-6.

Fennel Scape Risotto with Sausage

Way yummy. You can skip the sausage if you want and serve the risotto as a side dish. With the sausage it's good as an entree. The instructions below are to make risotto in the pressure cooker (so easy! and good!), but you can always do it the old fashioned way if you prefer. Skip the scapes if it's the wrong season - you can add some minced garlic or another shallot as a substitute.

2 Tbsp olive oil
1 small shallot (optional)
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable broth
1/2 lb hot or sweet Italian sausage, casings removed
1 medium fennel bulb, diced (about 2 1/2 cups)
1 cup chopped garlic scapes
Salt and pepper to taste

Heat the olive oil in the bottom of the pressure cooker, then add the shallots and saute over medium-high heat for about a minute. Add the rice and saute for another 1-2 minutes, until it turns translucent and becomes fragrant. Pour in the broth, cover and lock the lid, and bring to pressure. Cook for seven minutes at high pressure, then release the pressure, let sit for a minute, and stir gently.

While the rice cooks, cook the sausage in a large skillet. When it is nicely browned, add the fennel and scapes and cook until tender.

When everything is done, combine it all and serve hot.

Serves 4-6.

Winter Squash Risotto

Use whatever type of winter squash you like for this. Depending on your taste, you can dial the sweetness up or down a bit by increasing or decreasing the amount of lemon juice.

2 Tbsp olive oil
1 medium-large shallot, minced
2 cups uncooked Arborio rice
1 tsp dried sage
4 1/2 cups chicken or vegetable stock (preferably warmed)
1/2 cup grated Parmesan
1 cup cooked mashed winter squash
1 tsp lemon juice (or to taste)
Salt and pepper to taste

Heat the olive oil in the bottom of a pressure cooker. Add the shallot and saute for 2-3 minutes over medium-high heat. Add the rice and saute for another 1-2 minutes, until translucent. Stir in the sage. Add the stock, stir well, then put the cover on the cooker, lock, and bring to pressure. Cook on high pressure for 7 minutes, then release. Stir in the remaining ingredients. Serve hot.

Serves about 6.

Herbed Risotto with Eggplant and Peppers

For some reason, our eggplant production sort of exploded this month. Saturday I made Hunan-Style Eggplant with Bacon and Shiitake Mushrooms, Sunday I made this risotto, and I'm plotting out the rest of the week around things that contain lots of eggplant. Eggplant doesn't take that well to freezing or other methods of preservation, so we may as well gorge on it while it lasts! It will be gone with the first real frost.

This recipe makes a large batch - enough for two meals for my family. But it halves easily.

Vegetables
Olive oil
2 medium onions, sliced
1 1/2 lbs eggplant, peeled and cut in small dice
1 lb sweet frying peppers, chopped (bell is okay)
Salt and pepper to taste
1 1/2 - 2 cups chopped fresh basil

Risotto
2 Tbsp olive oil
1 large shallot, minced
3 cups uncooked Arborio rice
7 cups water or stock (chicken or vegetable)
4 oz. goat cheese, crumbled
1/4 cup minced fresh basil
Toasted pinenuts or almonds for topping (optional)

I prepared the risotto in the pressure cooker, but you can always do it the old fashioned way if you prefer. For the pressure cooker: Heat the olive oil, then add the shallot and saute over medium-high heat for about 2 minutes. Add the rice and saute, stirring frequently, for about 2 minutes more. Pour in the water or stock, close and lock the lid, and turn the heat to high. When it reaches pressure, cook for 7 minutes on high pressure, then remove from heat and release pressure. Remove the lid and stir in the goat cheese and basil.

While the risotto is cooking, saute the vegetables. Heat some olive oil in a large skillet, then add the onions and saute for 2-3 minutes. Add the eggplant and peppers and continue to saute over medium heat until nice and tender. Add salt and pepper to taste, stir in the basil, and remove from heat.

Serve the vegetables over mounds of the risotto. Top with toasted nuts if desired.

Serves 6-8.

Risotto with Ramps and Goat Cheese

Ramps are a spring treat, harvested wild around here. This recipe uses both the bulb part and the leaves and stems, which are also flavorful. I bought a couple bunches at the farmers market last weekend (along with the goat cheese), but we probably won't see them again this time. So if you don't have access to ramps, feel free to substitute scallions or spring onions. The flavor will be a bit different but should work just as well.

These directions are for pressure cooker preparation, but feel free to adapt them to the stovetop. Quantities are the same, but you add the liquid slowly, waiting until each addition of 1/2 cup or so is absorbed before adding more.

2 Tbsp olive oil or butter
1/2 cup chopped ramp bulbs
1 1/2 cups uncooked Arborio rice
3 cups water or veggie stock (I like to use 1 veg bouillon cube)
1 1/2 cups chopped ramp stems and leaves
1 1/2 oz. goat cheese
Salt and pepper

Heat the olive oil or butter in your pressure cooker over medium-high heat. Add the ramp bulbs and saute for 2-3 minutes. Add the rice and cook, stirring, for another 2 minutes or so until it all turns nicely translucent. Add the liquid. Put the cover on, lock it, and bring the cooker up to pressure. Cook for 7 minute at pressure, then remove from heat and release pressure.

Stir in the ramp stems and leaves, goat cheese, and salt and pepper to taste. Serve hot.

Serves 4-5.

Pressure Cooker Risotto with Sorrel and Chives

This is a lovely spring risotto. The sorrel flavor is much milder here than in the pizza, working more like an herb than a cooking green.

This was my first try at making risotto in the pressure cooker, and I will definitely do it again. So easy and fast, and with excellent results. If you don't have a pressure cooker, you can of course make this on the stovetop with standard risotto technique (add the liquid 1/2 cup at a time, stirring until absorbed each time; add until rice is cooked and risotto reaches desired consistency).

Olive oil
1 small onion, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup minced fresh sorrel (stemmed)
1/3 cup snipped chives
1/3 cup grated Parmesan
Salt and pepper to taste

Heat a little olive oil in the pressure cooker with the lid off, then add the onion. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in sorrel, chives, Parmesan, and salt and pepper. Serve hot.

Serves 4-6.