Pasta with Broccoli and Walnuts and Shiitake Mushroom Risotto

Pasta with Broccoli and Walnuts and Shiitake Mushroom Risotto

    Pasta with Broccoli and Walnuts

    Not only is this recipe quick and easy to prepare, it also features the nutritional benefits of not just one, but several superfoods. Broccoli and walnuts definitely take center stage here, but there’s also garlic, citrus and vitamin C-loaded bell peppers in this recipe, making it a dish with a lot to love, both in terms of taste and nutrition.
    Number of servings: 6

    Ingredients:


    • 1 lb whole wheat pasta (your choice)
    • ¾ cup chopped walnuts
    • 2 large crowns of broccoli (or bunches, if you like the stems as well)
    • 2 red bell peppers, seeded and diced
    • 2 tbsp extra virgin olive oil
    • 3 cloves of garlic, minced
    • 2 scallions, trimmed and sliced thinly
    • 2 tbsp dry white wine
    • juice of 1 lemon

    Preparation:

    While the pasta cooks, heat the olive oil in a large skillet over medium heat and cut the broccoli into bite size pieces. Once the oil is hot, add the garlic and cook, stirring occasionally, until it becomes fragrant, then add the diced bell peppers, broccoli, wine and lemon juice and cook for 3 – 4 minutes, or until the broccoli turns bright green and is just shy of crisp-tender. Add the walnuts and scallions and cook for another 2 – 3 minutes, stirring occasionally. Toss the cooked pasta and the broccoli mixture together, season to taste with salt, black pepper and red pepper flakes and serve hot.
    If you’re a fan of risotto, the creamy Italian rice dish, you’re in for a superfood enhanced treat with this recipe. While mushroom risotto is hardly unheard of, this recipe uses shiitake mushrooms and provides the many nutritional benefits that they have to offer. It’s hearty and filling while still being a relatively light meal. Try this dish paired with a green salad on the side for lunch or dinner.

    Shiitake Mushroom Risotto


    Number of servings: 4 – 6

    Ingredients:


    • 1 cup short grain brown rice (you can find brown risotto rice, but any short grain brown rice is fine for this recipe)
    • 2 cups vegetable stock
    • ½ cup dry white wine
    • 1 small white or yellow onion, minced
    • 1 cup sliced shiitake mushrooms
    • 4 cloves of garlic, minced
    • ¼ cup chopped Italian flat leaf parsley
    • 2 tbsp butter
    • 1 tbsp olive oil

    Preparation:

    Heat the olive oil in a medium sized saucepan; once the oil is hot, add the minced onion and garlic and cook over medium-low heat until softened (about 3 – 4 minutes), stirring occasionally. Add the rice and cook for another minute, stirring regularly. Add the wine to the pan and bring the heat to medium, stirring occasionally until the wine is almost entirely evaporated. Start adding the vegetable stock a little at a time while simmering the rice, stirring almost constantly until the rice becomes tender and takes on a creamy texture (this is due to the stirring, which breaks down the starches – if your risotto isn’t creamy, you haven’t been stirring enough).
    When the rice is almost done, melt the butter in a separate pan. Once the butter is melted, add the shiitake mushrooms and sauté until tender. Add the parsley and cook for 1 minute or until the parsley wilts; add the mushroom mixture to the rice, stirring well to combine. Season to taste with salt and black pepper and serve at once.
    Copyright © 2019 Life Her

    Post a Comment