Careme Recipes

Ingredients

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

Instructions

1. Warm 4 cups of chicken broth in a saucepan and keep it at a low simmer.
2. Trim the asparagus and cut into 1-inch pieces, keeping the tips separate from the stalk pieces. Thinly slice the mushrooms. Finely dice the onion and mince the garlic. Zest the lemon and cut it in half.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet or saucepan over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and stir for 30 seconds.
4. Add the mushrooms and cook until browned and their moisture has mostly evaporated, about 5 to 6 minutes. Stir in the asparagus stalk pieces and cook 1 minute.
5. Add 1 cup arborio rice and stir for 1 to 2 minutes until the grains look lightly translucent at the edges.
6. Add broth one ladle at a time, stirring often and letting each addition absorb before adding more. After about 12 minutes, stir in the asparagus tips.
7. Continue adding broth until the rice is creamy and tender with a slight bite, about 18 to 22 minutes total.
8. Turn off the heat. Stir in the remaining 1 tablespoon butter, lemon zest, a squeeze of lemon juice, parsley, and optional Parmesan. Season with salt and black pepper.
9. Serve immediately in warm bowls.

Ingredients

• arborio risotto rice 1 cup
• 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 cups 1.67
• Simple Truth Organic® Sage 1 teaspoon chopped, or to taste 2.79
• olive oil 1 tablespoon
• butter 2 tablespoons
• Parmesan 1/3 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. 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 at the edges.
2. Warm 4 cups chicken broth in a saucepan and keep it hot.
3. Finely dice the onion. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide pan over medium heat. Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds.
4. Add mushrooms and cook until browned, about 5 minutes.
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 the next.
7. When the rice is nearly done, fold in about three-quarters of the roasted butternut squash and the chopped sage. Continue cooking with broth until the rice is creamy and tender, about 18 to 22 minutes total.
8. Off heat, stir in the remaining 1 tablespoon butter and optional Parmesan. Gently fold in the remaining squash for visible pieces on top.
9. Season with salt and pepper and serve.

Ingredients

• arborio risotto rice 1 cup
• 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 2 cloves 1.50
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 4 cups 1.67
• Kroger® Fresh Lemons Bag 1/2 lemon 4.99
• butter 2 tablespoons
• olive oil 1 tablespoon
• 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.
2. Trim and thoroughly wash the leek, then slice the white and light green parts thinly. Mince the garlic. Roughly chop the spinach if the leaves are large.
3. Heat 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 and sweet, not browned. Add garlic and stir 30 seconds.
4. Add 1 cup arborio rice and cook 1 to 2 minutes, stirring, until lightly toasted.
5. Add hot broth one ladle at a time, stirring frequently and allowing each addition to absorb before the next.
6. When the rice is almost tender, stir in the spinach in batches until wilted.
7. Finish with the remaining 1 tablespoon butter, parsley, a squeeze of lemon juice, and optional Parmesan. Season with salt and black pepper.
8. Serve right away while loose and creamy.