RISOTTO WITH SUN-DRIED TOMATOES
A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.
Provided by lazyme
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the broth and maintain at a simmer.
- In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
- Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
- Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
- When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
- Serve at once.
BAKED SUN-DRIED TOMATO " RISOTTO"
The pan is super hot when it comes out of the oven...be careful not to grab the handle like I did! =) The rice may be a little dry so check after 15 min to see if it needs a little more liquid...about 1/2 cup at a time. Use the oil from the tomatoes in place of olive oil for extra favor.
Provided by s_pamgirl
Categories Short Grain Rice
Time 55m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
- Add rice and continue to saute another 2-3 minutes.
- Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
- Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.
Nutrition Facts : Calories 423.1, Fat 12.1, SaturatedFat 1.9, Sodium 473.2, Carbohydrate 61.6, Fiber 3.2, Sugar 1.4, Protein 8.6
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
SUN-DRIED TOMATO RISOTTO
Categories Cheese Rice Tomato Side Vegetarian Parmesan Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
SUN-DRIED TOMATO RISOTTO
To rehydrate the tomatoes, place in a bowl and cover with warm water. Leave the tomatoes in the water until they have plumped up, about 20 minutes. Strain the tomatoes and save the water to add to the risotto with the chicken stock for added flavor. Points 7.
Provided by Dancer
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the stock in a saucepan and keep hot over low heat.
- Heat the olive oil over medium heat in a separate medium-sized pot.
- Add the onion and cook until it turns translucent, about 5 minutes.
- Add the garlic and cook 1 minute more.
- Add the rice to the onion mixture, stir and turn the heat to low.
- Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
- Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
- The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
- Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
- Season with salt and pepper to taste.
- If the risotto is too thick, add a little more stock until it becomes creamy.
- Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.
Nutrition Facts : Calories 347.4, Fat 8.5, SaturatedFat 3.2, Cholesterol 16.4, Sodium 638.2, Carbohydrate 53, Fiber 2.7, Sugar 6.9, Protein 14
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