Valerianella | Foodfulife

This week we are going to prepare a lovely spring risotto with corn salad and fresh peas. This is a cheap and easy risotto to make, perfect for this season! You don’t usually cook corn salad, but a few weeks ago I had some left in the fridge, so I made a soup with it to use it up and It was really lovely!

Corn salad can be used instead of spinach or asparagus, and in fact the taste is somewhere in between the two vegetables, but very delicate. Moreover, It’s cheaper than a bunch of asparagus, which is great! Give it a try, you’ll love it!!!

Risotto With Fresh Peas And Corn Salad.

Cooking time: 35 minutes

Preparation: 20 minutes

Ingredients

for 2 servings

160 g (5.6 oz, 3/4 cup) arborio rice

100 g (3.5 oz) fresh peas without the pods (about 200 g ,7 oz, with the pods)

100 g (3.5 oz) of corn salad (lamb’s lettuce), washed and roughly chopped

3 shallots, peeled and finely chopped

1 clove garlic, peeled and finely chopped

3 tablespoons extra virgin olive oil

a small piece of butter (which you can replace with 1 tablespoon of olive oil, if you wish)

700 ml (3 cups vegetable stock), warm (made with an organic stock cube and water)

4 tablespoons of grated Parmesan cheese

salt and pepper to taste

a hint of nutmeg (optional, but very nice!)

Method.

1. In a large heavy based pan, pour 3 tablespoons of extra virgin olive oil, add a small piece of butter and gently fry the shallots over a low heat (without burning them). After a few minutes add the garlic, then stir.

2. Add the rice and the peas and stir. After 2 minutes, gradually pour in the vegetable stock.

3. Simmer and stir at a moderate heat until the broth is mostly absorbed. Add the corn salad, then lower the heat and simmer for another 10 minutes (stirring continuously) until creamy.

4. Turn off the heat, season with a hint of nutmeg, 2 tablespoons of Parmesan cheese, salt and pepper; then put the lid on the pan and let the risotto sit for a few minutes. Serve with plenty of grated Parmesan on top.

Tip. Garnish the dish with some fresh corn salad leaves.

Risotto Con Piselli Freschi e Valerianella.

Preparazione: 20 minuti

Cottura: 35 minuti

Ingredienti

per 2 persone

160 g riso arborio

100 g di piselli freschi sbucciati (200 g circa di peso con il bacello)

100 g di valerianella, lavata e tagliata grossolanamente

50 g di scalogno, sbucciato e tritato finemente

1 spicchio d’aglio, sbucciato e tritato

3 cucchiai di olio extra vergine d’oliva

una nonce di burro (che potete sostituire con 1 cucchiaio d’olio in più, se lo desiderate)

700 ml di brodo vegetale, caldo (fatto con un dado biologico)

un pizzico di noce moscata

sale e pepe q. b.

parmigiano grattugiato q. b.

Preparazione.

1. In una pentola grande a fondo spesso, versate 3 cucchiai di olio extra vergine d’oliva, aggiungete il burro e fate soffriggere lo scalogno a fiamma bassa. Dopo qualche minuto aggiungete l’aglio.

2. Unite al soffritto anche il riso e i piselli. Fate rosolare per qualche minuto, poi annaffiate con abbondante brodo vegetale. Continuate ad aggiungere il brodo gradualmente, durante la cottura.

3. Fate cuocere a fuoco moderato (mescolando sempre), finché il brodo si sarà ritirato quasi completamente. Aggiungete la valerianella verso fine cottura, poi abbassate il fuoco e fate cuocere per altri 10 minuti (sempre mescolando).

4. Spegnete il fuoco, condite con un pizzico di noce moscata, qualche cucchiaio di parmigiano, sale e pepe; lasciate riposare per qualche minuto il risotto, chiudendo la pentola con un coperchio. Servite con abbondante parmigiano.

Spring is here and with it comes the time of serious dieting! From this week on I want to dedicate a little time to preparing light recipes and meals.
To start with, I prepared a beautiful and super-healthy salad with only a little amount of calories, but full of crunchy flavours!

This salad can definitely be a very satisfying low-cal lunch, low in fat and carb, but rich in fibres, potassium, protein and vitamin C.
As a side dish, it goes well with several courses and you can serve it with feta cheese, if you prefer a richer kind of salad.
If I were to imagine this salad as a dress, it would be a feel-good garment made of a strong natural fibre, with a very cheerful but elegant floral pattern. Suitable for mid-season, with a comfortable slimming line. Definitely a perfect fit!… I know, It’s just a salad! 🙂

Corn salad with red cabbage, fava beans and apples.

Ingredients

Preparation: 15 minutes

For 2 servings

60 g (2 oz) corn salad (or lamb’s lettuce)

a handful of almonds, shelled

50 g (1.76 oz) fresh fava beans (with the pods removed)

2 small apples, washed

130 g (4.58 oz) red cabbage

the juice of 1/2 a lemon

salt and pepper to taste

4 tablespoons of extra virgin olive oil to taste

Method.

1. Wash, and clean and dry the corn salad.

2. Wash, and slice the cabbage finely and arrange it on the plates.

3. Place the fava beans over the cabbage, then add the salad leaves.

4. Cut and marinate the apples in the juice of half a lemon for a few minutes. Then, mix the apples and the almonds with the salad (breaking some almonds into pieces).

5. Season with plenty of extra virgin olive oil, salt and pepper.

Insalata croccante con cavolo rosso, fave e valerianella.

Ingredienti

Per 2 persone

Preparazione:15 minuti

60 g di valerianella

una manciata di mandorle sgusciate

50 g di fave fresche, senza scorza

2 mele, lavate

130 g di cavolo rosso

il succo di mezzo limone

sale e pepe q.b.

4 cucchiai di olio extravergine d’oliva q.b.

Preparazione.

1. Lavate e asciugate la valerianella.

2. Lavate il cavolo e tagliatelo finemente. Sistematelo sul fondo dei piatti.

3. Aggiungete le fave, posizionatele sopra il cavolo con la valerianella.

4. Aggiungete le mandorle (sbriciolandone solo alcune) con le mele tagliate a pezzetti e precedentemente marinate nel succo di mezzo limone per qualche minuto.

5. Condite con abbondante olio extra vergine d’oliva, sale e pepe.