Risotto and Pasta Vegetarian Style Recipes
Recipes To Pair With Sauvignon Blanc and Pinot Noir
Risotto and Pasta are always favorite items on restaurant menus. At home, we are always looking for versatility in our recipes with ingredients that are different and interesting. This recipe from Ocean Spray uses dried cranberries and roasted garlic to make a delicious risotto you must try.
- 2 TBLS. butter
- 2 or 3 cloves of roasted garlic
- 1 small onion diced
- 3/4 Cup Arborio rice
- 2 Cups Chicken Broth
- 3/4 Cup Ocean Spray Dried Cranberries
- 1 TBLS. Parmesan Cheese
Preheat Oven to 425. Grease a covered casserole dish.
Melt butter in a large saucepan. Add roasted garlic and onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Then add broth and dried cranberries and bring to a boil for 2 minutes.
Pour mixture into the casserole dish. Bake for 30 minutes. Stir in cheese and serve immediately.
Wine Pairing My favorite wine with this risotto is a Sauvignon Blanc.
Pasta
Pasta is so versatile. Here is a delicious pasta recipe with vegetables and gorgonzola that you can make your own. Choose your favorite greens, pasta or mushrooms. However, this blend of flavors works very well together. This is a great springtime dish.
Pasta With Greens, Portobello Mushrooms and Gorgonzola Cheese
- 1 lb. shaped pasta such as fusilli or rotelle
- 2 - 4 TBLS. olive oil - as needed
- 8 oz. sliced portobello mushrooms
- 1 bunch of greens (choose from broccoli rabe, spinach, or broccolini (trimmed and cleaned)
- 4 oz. Gorgonzola Cheese
- 1/4 Cup white wine
Cook pasta according to package directions. In the last 3 minutes of cooking add the trimmed and chopped greens. Drain pasta and greens and reserve the water.
In a large skillet heat 2 TBLS of olive oil and add garlic and mushrooms and cook 2 - 3 minutes. Stirring and adding the 1/4 cup of white wine, cook another 3 minutes or until the mushrooms are softened. Add the balsamic vinegar and stir to blend.
In a large Serving Bowl add the pasta and greens and stir in the mushrooms. Crumble Gorgonzola on top and serve.
Serve with garlic toast. Wine Pairing: Cabernet Franc or Pinot Noir
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