Blog Archives - The Butter Bar

Ingredients

• 3 tbsp. extra virgin olive oil
• 4 oz. white wine
• 30 oz. chicken or vegetable stock
• salt and pepper
• 2 c. Arborio rice
• 4 tbsp. butter, unsalted
• 1/2 c. Parmesan cheese, shredded
• 1/2 c. tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
• 4 oz. mozzarella, cut into 1/4” cubes
• 3 oz. cooked peas
• 4 oz. pancetta, diced
• 1 c. all-purpose flour (seasoned with salt and pepper)
• 3 eggs, beaten
• 2 c. breadcrumbs (seasoned with dried herbs and salt)
• oil for frying
• tomato sauce, to serve
• basil leaves, for garnish
• 16 oz. kale, chopped
• 2 sweet potatoes, medium dice
• 2 green apples, medium dice
• 8 oz. Brussel sprouts, halved
• 8 oz. broccoli florets
• 6 oz. feta cheese crumbles
• 6 oz. pine nuts, toasted
• 3 tbsp. olive oil
• 1 c. dressing of your choice