GARDEN RISOTTO
With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 539mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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.
SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
GARDEN ORZO RISOTTO
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
WILD MUSHROOM RISOTTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
Nutrition Facts :
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- Melt butter in 4-quart saucepan until sizzling; add leek and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until leek is softened. Add rice; continue cooking, stirring constantly, 1 minute.
- Add 1/2 cup broth, bell pepper and thyme; continue cooking, stirring constantly, 2-3 minutes or until broth is absorbed. Continue adding broth, 1/2 cup at a time, 30-35 minutes or until broth is absorbed and mixture is creamy. Stir in spinach and peas. Continue cooking, stirring constantly, 1-2 minutes or until spinach wilts. Stir in Parmesan cheese.
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