our Easter risotto bar!

 easter table

We’ve basically created this menu using one Dutch oven (for the risotto) and one large baking sheet for everything else. The sausages, salmon, and asparagus are all prepared on their own individual foil packages, making for easy place and lift on and off the baking sheet as they cook. For more detailed tips on how to pull it all together, see the instructions following the recipes.


oven-baked risotto

 oven-baked risotto

This is hands-down the easiest way to make risotto.

  • 7-8 cups low-sodium (or homemade) vegetable stock
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • 1 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Roughly chopped fresh flat-leaf parsley, for garnish
  1. Preheat oven to 400°F. Place a rack on lower part of oven.
  2. In a large saucepan, add 6 cups stock and place over medium-high heat. 
  3. In a Dutch oven, add rice, white wine, and 4 cups hot stock (keep remaining stock over low heat). Stir to combine. Cover pot and transfer to oven. Bake for 20-35 minutes until rice is al dente (start checking after 25 minutes). Add in additional stock if necessary so rice doesn’t stick to bottom of pan while it finishes cooking. 
  4. Remove from oven, and add in butter, Parmigiano-Reggiano, and another 1 cup stock. Season with salt and pepper, stirring to combine. Add additional stock if needed. Keep covered until ready to serve.
  5. When ready to serve, add in some additional stock if needed. Transfer to a serving bowl and top with parsley and additional Parmigiano-Reggiano and serve.

Serves 4.


lamb sausages with lemon yogurt sauce

 lamb sausages with lemon yogurt sauce

Parboiling your sausages before roasting them ensures that your sausages will be cooked through.

  • Lemon yogurt sauce
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons crumbled feta cheese, plus extra for serving
  • 1 tablespoon extra virgin olive oil
  • Juice from 1/2 lemon, or to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
     
  • 5-6 lamb sausages
  • 2 tablespoons extra virgin olive oil
  • Skewers, for serving, optional
  • Lemon wedges, for serving
  1. Make lemon yogurt sauce. In a bowl, combine yogurt, feta cheese, olive oil, and lemon juice and season with salt and pepper. Taste and adjust as desired. Add in additional olive oil or lemon juice if mixture is too thick. Cover and refrigerate until ready to use.
  2. Parboil sausages. Place sausages in a shallow skillet and cover with water. Place skillet over medium heat and cook for 10-15 minutes. Remove sausages and transfer to a paper towel-lined plate.
  3. Pat sausages dry. Line half of a large baking sheet with aluminum foil, making sure the sides come up a bit all around so juices stay inside of foil as they cook. Add sausages, and drizzle with olive oil and toss to coat completely. Place baking sheet in oven and cook for 15 minutes. Remove pan and flip sausages. Carefully drain off excess liquid in baking sheet. Continue to cook for another 25-30 minutes. To serve, place a skewer through each sausage (if using) and place on a serving plate. Add lemon yogurt sauce and lemons and serve.

Serves 4.

cook’s note: For a smoother texture, purée everything for the sauce in a food processor.


roasted salmon

 roasted salmon

This is the simplest way to prepare salmon, and any leftovers are perfect served cold over a green salad the next day. 

  • Cooking spray, for greasing
  • 2 pounds fresh salmon, deboned
  • 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  1. Preheat oven to 400°F. 
  2. Lightly coat a piece of aluminum foil with cooking spray. Place salmon on top, and rub salmon with oil. Season with salt and pepper. Roast salmon until cooked through, and can easily be flaked with a fork, about 20 minutes (depending on thickness or desired doneness).
  3. Remove salmon and allow to cool slightly. Remove skin from salmon and transfer salmon to a serving platter and serve.

Serves 4.


roasted spring vegetables

 roasted spring vegetables

Roasting the asparagus really brings out their sweetness. If your asparagus on on the thinner side, decrease the cook time by about 5 minutes so they don’t overcook.

  • 1 bunch fresh asparagus, trimmed
  • 2 tablespoons extra virgin olive oil, plus extra for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup fresh peas
  • Pea shoots, trimmed, for garnish
  1. Preheat oven to 400°F. 
  2. Place asparagus on a piece of aluminum foil and drizzle with olive oil. Season with salt and pepper and toss to combine, coasting all of asparagus. Roast asparagus for 10-15 minutes, until just cooked through. 
  3. Meanwhile, blanch peas. Bring a small saucepan of water to a boil. Add ice to a bowl of water. Add peas to boiling water and cook for 1-2 minutes, until bright green. Remove with a slotted spoon and place in ice water. Once cooled, pat completely dry.
  4. Transfer asparagus to a serving platter and top with peas and pea shoots. Season with salt and pepper. Drizzle with a bit of olive oil and serve.

Serves 4.


Here’s how to pull it all together:

  1. Set the table.
  2. Make the lemon yogurt sauce for the lamb sausages. Cover with plastic wrap and refrigerate until ready to serve.
  3. Blanch the peas, drain, and set aside.
  4. Parboil the sausages, drain, and set aside.
  5. Preheat oven to 400°F. Place a rack on lower part of oven (for risotto), one rack below it (for sausages, salmon, and asparagus).
  6. Prep baking sheet. For maximum efficiency, place aluminum foil for the sausages on one half of a large baking sheet (saving the other half for the salmon and asparagus later). 
  7. Heat the stock for the risotto.
  8. Start cooking the sausages. Place baking sheet on the highest rack of the two in the oven and cook for 15 minutes. Remove baking sheet and add aluminum foil with salmon on other half and continue cooking. After 20 minutes, check salmon and if done, remove it (with its foil) and allow to cool to room temperature. Add aluminum foil with asparagus to baking sheet with sausages (where salmon was).
  9. At this point, add rice and hot stock to Dutch oven, cover, and place that on top rack. Place baking sheet with sausages and asparagus on lowest rack in oven and cook for about 10 minutes. At this point asparagus and sausages should both be done. Remove and cover sausages with aluminum foil to keep warm. Cool asparagus to room temperature. Continue cooking risotto for another 15-25 minutes until cooked.

You can find the dinnerware and accessories at Pier1 Imports.

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