Boy do I feel behind this week! I haven’t posted so far this week – I had this inspiration to do a new look for my sites – and I ran with it. TrailCooking and her blog have a totally new look:
And Gazing In has a new header and look as well 🙂
This dinner came out of “what do I happen to have in my pantry?”, due to all this work. I was craving a fall-inspired risotto (to me that is comfort food!) and wanted to see just how well my Sous Vide Supreme Demi machine could pull it off. Nothing like putting everything in the bag and walking away for an hour….and it does produce a smooth risotto. Not quite the same as making it on the stove, yet it is flavorful, delicious and did I mention hands-off cooking??
Artichoke & Red Pepper Risotto
Ingredients:
- 1 cup arborio rice
- 3 cups broth
- 14 ounce can artichoke hearts, drained and chopped
- 12 ounce jar roasted red peppers (equivalent to 1 freshly roasted red pepper), drained and chopped
- 1 Tbsp extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 tsp Italian seasoning
- Ground black pepper, to taste
- ½ cup Parmesan cheese, grated
Directions:
Fill your sous vide machine to the minimum fill line with water, making sure the perforated grill bottom is in place, with the pouch rack on top. and set for 185°.
While water is heating, mix everything but the cheese together, pour into a gallon size pouch. If your pouch is the zip top style, press out air as directed. If using a standard pouch, roll over a few times carefully to push out air, then seal bag with vac sealer, using the seal only (do not vacuum seal it). Place in pouch rack, making sure the water covers the food in the bag.
Place lid on machine, let cook for 1 hour, remove carefully and set on a towel. Cut off top of bag, pour into a serving bowl, stir in Parmesan cheese.
Serves 4 to 6 as a side dish.
FTC Disclosure: We were provided with a Sous Vide Supreme Demi machine to develop recipes in.
I made Sous Vide Artichoke & Red Pepper Risotto – the rice came out way over cooked and mushy – followed the instructions to the letter – if I reduce the liquid, should it come out more like risotto?
It could also be personal preference as well – and you may just need less time for cooking. I tend to cook my risotto even on stove top until it is very creamy. Which means I most likely cook mine for 10 minutes more time than if you like toothsome rice.