EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
EASY RISOTTO WITH BACON & PEAS
Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium
PEA AND BACON RISOTTO
How to make Risotto with Bacon and Peas Recipe
Provided by Ian Knauer
Categories Garlic Sauté Quick & Easy Dinner Bacon Pea Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 serving
Number Of Ingredients 10
Steps:
- Bring broth and water to a simmer in a small saucepan.
- Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
- Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
- Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
- Add peas and cook, stirring occasionally, 2 minutes.
- Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
EASY RISOTTO WITH BACON & PEAS
Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go.
Provided by English_Rose
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
- Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
- In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
- Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
- Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.
EASY RISOTTO
Make and share this Easy Risotto recipe from Food.com.
Provided by katymae16
Categories Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan.
- Add onion and saute 1 minute.
- Add rice, then cook and stir for 2 minutes more.
- Stir in water, bouillon, and pepper.
- Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
- Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
- Stir in parmesan cheese.
Nutrition Facts : Calories 240.9, Fat 6.5, SaturatedFat 4, Cholesterol 17.5, Sodium 174.2, Carbohydrate 38.3, Fiber 1.9, Sugar 1.1, Protein 6.5
LEEK, BACON, AND PEA RISOTTO
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.
Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g
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- In a skillet, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat.
- In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
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