Risotto all'uva bianca
Risotto with white grape and walnut cheese
Grape risotto is a delicate but delicious main dish in which the rice is flavored with walnut cheese and white grape. It 'a typical dish of late summer and autumn but can also be a good recipe for Christmas because the market still offers delicious grape artfully preserved to enrich the Christmas table.
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yeld for 3
- 400g (14 ounces) ripe but firm white grapes
- 80g (2.8 ounces) walnut cheese
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 tablespoons dried chives
- 75ml (2 1/2 fluid ounces - 1/3 cup) white wine
- 800 - 900ml (1 2/3 - 1.9 pint or 3 1/3 - 3 3/4 cups) vegetable stock
- 240g (8 1/2 ounces) long-grain, parboiled rice
- Salt, only if necessary
- Time:
preparation: 15 minutes
cooking: 20 minutes
total: 35 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 546 (kCal) 28 % GDA (*) - 2284 (kJ)
Protein: 11.4 (g) 23 % GDA
Total fat: 20.3 (g) 30 % GDA
Total carbohydrate: 84.9 (g) 32 % GDA
Sugars: 20.0 (g) 23 % GDA
What's still to be read?
Recipe directions - Tips and menu planning - Healthy eating - What to drink?
Grape risotto How-To
Preparation and cooking
- - Prepare the stock to cook risotto , following the instructions on the package.
Keep it boiling while cooking risotto. - - In a large saucepan, add the olive oil and rice.
- - Fry slightly for a couple of minutes, stirring often, until the rice looks milky.
- - Add the wine, and simmer until absorbed, stirring now and then.
- - At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring now and then.
Keep on adding stock, ladle by ladle, until the rice is tender. - - Meanwhile wash the grapes you've chosen and pat dry with absorbent kitchen paper.
Remove their berries from the stalk.
Cut every berry lengthways and pick out its seeds, using the tip of a small knife. - - Add the berries 10 minutes before the end of cooking, and 5 minutes later the cheese, cubed, and chives.
- - Turn up the heat in the last minutes to reduce the cooking juice, if necessary.
- - Taste to determine if the risotto dish needs added salt.
Just before serving
- - Turn off the stove and wait for 5 minutes before serving.
Tips and menu planning
- - If you do not want to use the stock cube as we do at our home, you can prepare the stock to cook the rice by boiling a carrot and an onion in salted water. If you want you can add a little potato too. When cooked, mash them with a fork and mix to the boiled water again. You get a tasty but genuine risotto ;))
- - You'll have a tastier risotto using fresh chives instead of dried one.
- - If you love healthy cooking use long-grain, brown rice and organic grape for this risotto recipe. Besides remember to use extra virgin olive oil.
- - Grape risotto is a tasty but refined main dish that looks good even in a celebration menu, Italian-style. But it can also be a recycle dish. Do you have a bunch of grape too ripe? a piece of walnut cheese left? any walnut kernels? This recipe is for you!
- - This risotto recipe is a vegetarian main dish but if you substitute walnut cheese with tofu and some walnut kernels it is a vegan recipe too.
- - The risotto with white grape and walnut cheese should be prepared at the last minute.
If you have guests organize yourself so that you can have the following ingredients ready to use: the pan with the oil, hot stock, weighed rice, cleaned and cut grapes and cheese cut into small pieces.
Thus you do not abandon them for the entire period of cooking.
Our tip is to cook risotto while all are testing the aperitif with appetizers or starter. - - We suggest you calculate the doses very well because you can't heat this kind of risotto dish.
- - The doses you've read above are perfect for a family menu for example the Sunday lunch. It serves three people.
If you prepare grape-and-cheese risotto for a complete menu, from starter to dessert, it serves more people (up to six). - - Remember to serve your risotto in flat plates.
Healthy eating
- - Daily menu. Grape-and-cheese risotto is a dish made with different ingredients and so it can be a tasty one-plate meal for your family lunch as you can see reading its nutrition facts. Complete your menu with seasonal raw vegetables if you're still hungry. Chicory, fennel or the last bell peppers are perfect to munch on. You can also choose boiled or grilled vegetable seasoned with a little olive oil. Consider that each tablespoon of olive oil provides 10 grams of fat and 90 calories. You risk to exceed the needs of calories for lunch.
I remember rice should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
At dinner you could eat a portion of meat or fish with raw or cooked vegetables and a portion of bread (50g - 1 3/4 ounce) - - Doses per head. If you like the combination of its ingredients and would like to prepare it for your dinner or lunch, use these amounts per head: 80g (2.8 ounces) long-grain, parboiled rice, 150g (5 1/3 ounces) grape, 25g (1 ounce) walnut cheese, the amount you prefer of chives, 300ml (10 fluid ounces or 1 1/3 cup) vegetable stock, 2 teaspoons olive oil and less than half a glass of wine.
- - Celebration menu. If you prepare it for a celebration menu don't worry too much about the nutrition facts. It's a rare event.
- - As you can see it's a tomato-free recipe, ideal for people intolerant or alergic to tomatoes.
- - Grape-and-cheese risotto has only 2.7 grams of fiber. The recommended daily value is 23g.
- - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Other no salt recipes ...
By Loretta
What's the right wine ?
Our suggestion is: Greco di Tufo (an Italian white wine from Campania, region around Naples).
The author Loretta Sebastiani lives in Italy (IT)
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