Monday, January 26, 2009

Light Italian Wedding Soup and Scrumptious Butternut Risotto Cakes

Mmmmm, yummy!  Both dishes tonight were wonderful!  The risotto mixture from last night was perfect for tonight's risotto cakes.  I can't wait for leftovers of each tomorrow!

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Soup:

  • 1 pound ground dark-meat turkey (93 percent lean)
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1/2 cup plain dried breadcrumbs
  • 1/4 cup grated Parmesan, plus more for serving
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
  1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
  2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer.foodblog 009 Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
  3. Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
Recipe from Everyday Food

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Risotto Cakes: (above - cheesy gooey center)

  • 2 tablespoons chopped chives or scallion greens
  • 2 cups leftover risotto, chilled
  • 8 small cubes fontina cheese (about 11/2 ounces)
  • 1/2 cup panko or traditional bread crumbs

Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.

Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate and refrigerate for 20 minutes.

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Heat a non-stick skillet over medium-high heat.  Spritz with olive oil cooking spray and cook risotto cakes 3-4 minutes per side.

Recipe method from Food Network

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