Careme Recipes

Ingredients

• arborio risotto rice 1 cup
• Steelhead Fillet (Fresh Farm Raised) 1 lb 13.99
• Green Asparagus 1/2 lb 5.99
• Kroger® Whole White Mushrooms 8 oz 2.79
• Jumbo Yellow Onions 1 small 1.49
• Garlic 3 cloves 1.50
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 4 to 5 cups 1.67
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Organic Italian Parsley 2 tablespoons chopped 2.49
• butter 2 tablespoons
• olive oil 2 tablespoons
• Parmesan 1/3 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Warm 4 to 5 cups chicken broth in a saucepan and keep it hot over low heat.
2. Trim the asparagus and cut into 1-inch pieces, separating tips from stalks. Slice the mushrooms. Finely dice the onion and mince 3 cloves garlic. Zest and halve the lemon. Chop the parsley. Pat the steelhead dry and cut into 2 portions.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide pan over medium heat. Cook the onion for 3 minutes until softened. Add 2 cloves garlic and cook 30 seconds. Add mushrooms and cook 5 to 6 minutes until browned. Add asparagus stalk pieces and cook 1 minute.
4. Stir in 1 cup arborio rice and cook for 1 to 2 minutes until lightly toasted.
5. Add hot broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. After about 12 minutes, add the asparagus tips. Continue until the rice is creamy and just tender, about 18 to 22 minutes total.
6. Turn off the heat and stir in 1 tablespoon butter, lemon zest, a squeeze of lemon juice, parsley, and optional Parmesan. Season to taste.
7. While the risotto finishes, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the steelhead with salt and pepper. Sear skin-side down for 4 to 5 minutes until crisp, then flip and cook 2 to 3 minutes more until just done. In the last 30 seconds, add the remaining garlic and spoon the flavored oil over the fish.
8. Spoon the risotto into shallow bowls and top each with a piece of steelhead. Finish with a little extra parsley and lemon juice.

Ingredients

• arborio risotto rice 1 cup
• Kroger® Fresh Natural Pork Tenderloin 1 lb 3.99
• Butternut Squash Cubes 14 oz 5.00
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Jumbo White Onions 1 small 1.99
• Spice World® Fresh Diced Garlic 2 teaspoons 3.49
• Simple Truth Organic FREE RANGE CHICKEN BROTH LOW SODIUM 32 OZ 4 to 5 cups 1.67
• Simple Truth Organic® Sage 1 teaspoon chopped 2.79
• Simple Truth Organic® Rosemary 1 teaspoon chopped, optional 2.79
• olive oil 2 tablespoons
• butter 2 tablespoons
• Parmesan 1/3 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Warm the broth in a saucepan and keep hot.
2. Toss the butternut squash cubes with a little olive oil, salt, and pepper on a sheet pan. Roast for 20 to 25 minutes until tender and caramelized.
3. Pat the pork tenderloin dry and season with salt, pepper, chopped sage, and optional rosemary. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides, about 5 to 6 minutes total, then transfer to the oven and roast 15 to 20 minutes until it reaches 145°F. Rest 10 minutes before slicing.
4. Meanwhile, finely dice the onion. In a wide pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook 3 minutes. Add garlic and cook 30 seconds. Add mushrooms and cook 5 minutes until browned.
5. Stir in 1 cup arborio rice and toast for 1 to 2 minutes.
6. Add hot broth one ladle at a time, stirring often. Let each addition absorb before adding more. When the rice is nearly done, fold in about three-quarters of the roasted squash and the remaining sage.
7. Cook until the risotto is creamy and tender, about 18 to 22 minutes total. Off the heat, stir in the remaining 1 tablespoon butter and optional Parmesan. Fold in the rest of the squash gently so some pieces stay distinct.
8. Slice the rested pork tenderloin. Spoon the risotto into plates or bowls and fan the pork slices over the top or alongside.

Ingredients

• arborio risotto rice 1 cup
• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 large leek 5.49
• Simple Truth Organic® Baby Spinach BIG DEAL! 3 packed cups 5.00
• Organic Italian Parsley 2 tablespoons chopped 2.49
• Garlic 3 cloves 1.50
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 4 to 5 cups 1.67
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• butter 2 tablespoons
• olive oil 2 tablespoons
• Parmesan 1/4 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Warm the broth in a saucepan and keep it hot. Clean the leek very well and slice the white and light green parts thinly. Mince 3 cloves garlic. Roughly chop the spinach if needed. Chop the parsley. Zest and halve the lemon. Pat the shrimp dry.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide pan over medium heat. Add leek and cook gently for 4 to 5 minutes until soft. Add 2 cloves garlic and cook 30 seconds.
3. Add 1 cup arborio rice and stir for 1 to 2 minutes until lightly toasted.
4. Add hot broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding more. Continue until the rice is nearly tender.
5. Stir in the spinach in batches until wilted. Off heat, add the remaining 1 tablespoon butter, parsley, lemon zest, a squeeze of lemon juice, and optional Parmesan. Season to taste.
6. For the shrimp, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper. Cook 1 minute on the first side, then flip. Add the remaining garlic and cook 1 to 2 minutes more until shrimp are just done. Squeeze in a little lemon juice at the end.
7. Spoon the risotto into bowls and top with the shrimp. Finish with extra parsley and lemon wedges.