Well, the last kid has gone home after a week of Thanksgiving visits. I realize I only have two kids, so it's not as if a whole herd has abandoned the den, but it feels a little empty in this house. With Husband at work and the animals quietly roaming around waiting for dinner, something seems missing.
While the girls were here, we managed to feed everyone, even the vegetarians. Eustacia went back to school on Monday, so No. 1 and I set out to make dinner for the rest of us, something we would all eat. We settled on Lemon Risotto Croquettes from the only vegetarian cookbook in my vast collection of cookbooks.
It was actually so good, we saved the leftover rice mixture and made a second batch for lunch a day or two later. Yum. You'll like these.
Lemony Risotto Croquettes
While the girls were here, we managed to feed everyone, even the vegetarians. Eustacia went back to school on Monday, so No. 1 and I set out to make dinner for the rest of us, something we would all eat. We settled on Lemon Risotto Croquettes from the only vegetarian cookbook in my vast collection of cookbooks.
It was actually so good, we saved the leftover rice mixture and made a second batch for lunch a day or two later. Yum. You'll like these.
Lemony Risotto Croquettes
1 tablespoon butter
3 bunches scallions, thinly sliced
2 cups risotto rice
salt and pepper
finely grated zest of one lemon
2 tablespoons finely chopped parsley
¼ pound fresh mozzarella, diced
½ cup freshly grated Parmesan cheese
3 eggs
3 cups bread crumbs
olive oil
3 tablespoons butter
2 leeks, halved, cut into 2-inch pieces and slivered
(white parts only)
1 pound asparagus, slivered
2 big handfuls snow peas, thinly sliced
2 tablespoons lemon juice
2 teaspoons minced parsley or chervil
Bring 1 quart water to a simmer in a 3-quart pan. In a
10-inch skillet, melt butter over medium-high heat. Add the scallions to the
butter and cook for one minute. Add the rice, stir to coat, and cook one to two
minutes more. Stir in ½ teaspoon salt and add the rice mixture to the simmering
water. Cover and cook for 16 minutes. Stir in one egg and let mixture cool to
the touch.
Using 1/3-cup measure, scoop out the rice and shape it to
form an oval croquette.
Whisk the remaining eggs in a pie pan. Put the bread
crumbs on another pie pan. Dip each croquette into the egg, then gently roll
into the crumbs to coat. Set aside until all croquettes are formed. Generously
coat a large skillet with olive oil. When hot, add the croquettes a few at a
time and cook over medium heat, gently turning them to brown on all sides, 5 to
7 minutes. Keep browned croquettes warmed in a 300˚ oven while you work on the
next batch.
Wipe out the pan and melt the 1 ½ tablespoons butter. Add
all the prepared vegetables, season with salt, and sauté over high heat for
about 2 minutes. Add the lemon juice and remaining butter, stirring gently to
coat. Add the herbs.
Divide vegetables and sauce among plates and top with
warmed croquettes. Allow three per person (we allowed two, actually, and that
was plenty)
Comments
Thank you for another yummy recipe.