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Kidney risotto recipe

Kidney risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto

Doesn't sound too good but this is a nutritious student budget dish that I'm still tucking into 30 years later! Pig kidneys are not to everyone's taste (or smell) but I love 'em!


Sussex, England, UK

6 people made this

IngredientsServes: 2

  • 2 pig kidneys
  • splash of vegetable oil
  • 1 (400g) tin chopped tomatoes
  • 1 dash Worcester sauce
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • salt and black pepper, to taste
  • 110g long-grain rice

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. De-core and chop the kidneys (the messy bit!) and be generous - you don't want the chewy bits! I find butcher's kidneys has less water content than those from the supermarket.
  2. A heavy bottomed frying pan that is also large enough to accommodate the rice works best. Fry the kidney chunks in some oil until the water has evaporated, then add tomatoes, spices and seasoning.
  3. In the meantime, boil the rice - I prefer a 15 minute long-grain rice, and I under-cook the rice by a couple of minutes. Drain well and rinse with cold water.
  4. Add the rice to the kidneys - the sauce doesn't need to simmer for more than a few minutes. When the mix is somewhere between runny and dry, serve!

Tip

This is a dish I tend to cook for myself when the opportunity arises (not popular with the family) but two kidneys stretches to a two-person serving. Also quite nice cold next day with a dash of soy sauce if there's some left. And I sometimes add pulverised fennel seeds. If you get your timings right, can be knocked-up in 20 minutes.

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The Kidney Stone Diet

The US population eats too little calcium for ideal bone health. Because of idiopathic hypercalciuria and probably other factors not as well established, stone formers have an abnormally high risk of bone mineral loss and fractures . So adequate diet calcium is especially important, above 1000 mg per day or more.

Most kidney stones contain calcium oxalate, and oxalate absorption is reduced by high calcium intake. The powerful effect of high diet calcium to lower urine oxalate and prevent calcium oxalate kidney stones is seen in the one diet based stone prevention trial .


Culinary Value of Fennel

Before anything else, you should be aware that fennel is utilized mostly as an herb, instead of a vegetable. This is because its main contribution to dishes is its aromatic characteristics. Different parts of the fennel plant are edible and can be used for cooking, however. Among them are the leaves, stalk, seeds, and bulb.

And what does fennel smell like? As with many who have tasted fennel, it has the same fragrance as anise seeds or licorice, but its flavor is slightly sweet and a tad spicy. It has even been used for Italian sweets such as taralli and ciambella. Some have also described it as a gentler cousin of celery, only less stringy.

Considered a highly versatile ingredient, it can be added raw or uncooked to fresh garden salads. Now the best way to serve them when raw is to cut them into really thin slices, and dress them in lemon juice, olive oil, and a pinch of salt. This deliciously crisp fennel salad will be great with some soft cheeses as well as grilled seafood.

When cooked, however, fennel lends a whole new flavor to a dish and brings a new amazing adventure to the palate.

Gone is the crispiness, its flavor, on the other hand, becomes greatly enhanced. In fact, if fennel is cooked the typical Italian style, it transforms into one of the most delightful savory side dish you’ll ever taste. How to cook it the Italian way?

First, you have to boil them briefly in salted water, drain, and arrange them in a baking dish. Season with salt and pepper, cover with Parmesan cheese, and bake for half an hour. And if you add besciamella sauce, like the one you make for lasagna, to the mix before putting the Parmesan cheese and baking it, you get some scrumptious Fennel Gratin.


Simple Chicken Broth

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

Ingredients

Based on tbd servings per recipe.

  • 3 pounds chicken wings or whole chicken
  • 2 onions, halved
  • 1 celery rib, halved
  • 2 carrots, halved
  • 8 peppercorns, whole
  • 2 teaspoons dried thyme
  • 2 bay leaves

Preparation

Nutrition Facts

Based on tbd servings per recipe.

Calories20
Carbohydrates9 g
Protein1 g
Sodium67 mg
Potassium196 mg
Phosphorus55 mg

Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.

Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.

Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.

Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.

About This Recipe

Make your own chicken broth for richer flavors that don't need salt to spice up a soup base or sauce.


Modifying Recipes to Lower Protein

Here are some examples of how you can take a typical recipe and modify it to lower the protein content:

(Cranberry French Dressing)
1/4 cup jellied cranberry sauce
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp. dry mustard
1/8 tsp. pepper
1 tbs. vinegar
2 tbs. vegetable oil

Yield: 4 one-cup servings with 2 tbs. dressing on each serving

(Cranberry French Dressing)
1/2 cup jellied cranberry sauce
1/8 tsp. paprika
1/8 tsp. dry mustard
1/8 tsp. pepper
1 tbs. vinegar
2 tbs. vegetable oil

Yield: 6 one-cup servings with 2 tbs. dressing on each serving


HOW TO MAKE CHICKEN RISOTTO

  • chicken: first, marinate the chicken for 30-60 minutes up to overnight – whatever is more convenient for you! When it’s time to make chicken risotto, cook the chicken in a Dutch oven then remove the chicken without wiping out your pot. The leftover marinated chicken flavors remain – this is why my risotto is brownish in color – from the leftover balsamic marinade – and this color means FLAVOR!
  • toast rice: Next, saute your red onion in some olive oil and butter, followed by your Arborio rice for two minutes Please don’t skip the step of toasting the rice. This unlocks a pleasant nuttiness and creates a protective barrier around each grain which helps the grains absorb moisture slowly.
  • add broth: Add 4 ½ cups chicken broth and reserved spices. Please use low sodium chicken broth so your chicken risotto isn’t too salty. Using reduced sodium chicken broth leaves wiggle room for you to salt to taste.
  • bake: Now, no more stirring your Chicken Risotto! Simpy cover and bake 20 minutes or until your rice is on the tender side of al dente. If you don’ have a tight-fitting lid, then you can use foil, but make sure it is TIGHT otherwise the broth will evaporate before the rice is cooked, leaving you with crunchy rice.
  • stir: Once your rice is baked to delightful creaminess, you remove from the oven and vigorously stir in your Parmesan and feta and ½ cup more chicken broth. We stir vigorously not just to melt the cheese but more importantly the stirring helps to release the starch that gives risotto its distinctively creamy, rich texture. Then all that’s left to do is stir in our chicken and warm through and garnish with plenty of freshly chopped tomatoes and EAT!
  • garnish: Garnish with freshly chopped tomatoes, additional Feta, freshly grated Parmesan cheese and fresh parsley if desired. You could even top with a dollop of tzatziki!


Seafood Risotto

This seafood risotto is easy to make and an excellent dish to make for a special dinner. The recipe is adaptable as well. You can use a simple combination of scallops, shrimp, and mussels, or use whatever combination of seafood you like. Clams, calamari, and chunks of flaky white fish are a few more possibilities. You could even splurge and add some cooked lobster meat just before serving, or use only one kind of seafood in the dish.

A good quality seafood stock is ideal, but you may use fish stock or vegetable broth if that's what you have on hand. Commercial stocks and broths can be salty, so make sure to taste the finished risotto before seasoning. For the best, creamiest risotto, use Italian short-grain arborio rice or medium-grain carnaroli rice.

Serve this risotto with crusty bread and a tossed green salad or steamed vegetable, such as peas, asparagus, or green beans. Choose a crisp white wine to pair with seafood risotto, such as chardonnay, sauvignon blanc, pinot grigio, or a light-bodied vinho verde. A higher acid Chenin blanc is an excellent choice as well.


20 Fantastically Easy Risotto Recipes

Every home cook should learn how to cook risotto. The name itself scares many people—but risotto is not as challenging to make as all your favorite cooking shows would make it seem. All it takes is a heavy skillet, a burner, a spoon, and some rice and broth. Start to finish, a perfect risotto takes only about 30 minutes to make.

The secret to great risotto is actually very simple: keep stirring. The stirring action helps the rice release starch as it cooks, which makes the risotto creamy. Rice has a tendency to sink to the bottom of the mixture and stick to the bottom of the pan—so keep it moving.

Arborio rice is traditional, but you can use long-grain white rice the end result just won't be quite as creamy. Here are some fabulous risotto recipes, including one for baked risotto, and another that is stirred only twice if you don't want to stand over the stove.

Once you know how to make a risotto, use your own favorite ingredients and create your own masterpiece.


This simple, low-carb risotto made with cauliflower rice still gets nice and creamy—but you definitely don't want to skip the Parmesan on top.

Once you've made one (or more) of these risotto recipes, you may be wondering what to do with any leftovers. These crispy arancini are the answer—just jump into the recipe at the point where the rice is cooled.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Easy Quinoa Skillet – Healthy Vegan Dinner Recipe

Easy Quinoa Risotto! A 20-minute quinoa recipe that is healthy, vegan, gluten-free and super delicious! This vegan meal prep recipe will also help you get rid of some old vegetables.

Ingredients

  • 1/2 cup zucchini, chopped
  • 1/2 cup eggplant, chopped
  • 2 medium-sized tomatoes
  • 1 cup quinoa, cooked
  • 1/3 cup beans
  • 1/3 cup corn
  • 1 cup greens, chopped
  • 2 cloves garlic
  • 3 -4 leaves basil
  • 1-2 Tbsp olive oil
  • Optional: chili flakes

Instructions

  1. Chop tomatoes, eggplant, zucchini, greens, rinse and drain beans and corn.
  2. In a large pan at medium-high saute tomatoes with olive oil for 2-3 minutes. Add eggplant, zucchini and quinoa. Cook for 4-5 minutes. Add beans, corn, chili flakes, stir everything well together and cook for 1-2 minutes.
  3. Add your greens (I had arugula and spinach), basil and garlic. Stir again and turn the heat off. Enjoy like this or with some Parmesan or avocado.

Notes

If you're using uncooked quinoa, make sure to add some water (just to cover the quinoa) and wait until quinoa is cooked before adding the rest of the ingredients.

Okay, one more thing before I go! Since it’s almost Christmas, I want to wish everyone happy holidays, have lots of fun, spend time with the people you love, forget all your troubles and really take a moment to enjoy this time of the year. I will also take a little break from posting here, I kinda need it, but I will be back in 2019 with some new and exciting stuff.