FRESH HERB RISOTTO
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams
RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS
Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you want something cozier for dinner. You might be surprised by the blend of potato and rice in the recipe but give it a minute. The cut-up spud has an initial firmness that gives way to lusciousness, and is the perfect complement to the silky carnaroli rice.
Provided by Lauryn Tyrell
Categories Rice Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
- Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
- In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
- Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
- Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.
FRESH HERB RISOTTO
From The New York Times (June 17, 2009). This is extremely flavorful. At the bottom of the recipe, there are instructions for making this ahead.
Provided by Paris D
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
- Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.
- Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
- When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.
Nutrition Facts : Calories 292.2, Fat 7.6, SaturatedFat 2.1, Cholesterol 7.3, Sodium 1213.2, Carbohydrate 43.3, Fiber 1.8, Sugar 1.5, Protein 8.2
GREEN HERB RISOTTO
Make and share this Green Herb Risotto recipe from Food.com.
Provided by Juenessa
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Blend first 5 ingredients in processor until thick paste forms.
- Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
- Reduce heat to very low; cover to keep warm.
- Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
- Add leek; sauté until soft, stirring often, about 10 minutes.
- Add rice; stir until heated through, about 3 minutes.
- Add wine; simmer until absorbed, stirring often.
- Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
- Cover; remove from heat.
- Let stand 3 minutes.
- Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
- Season to taste with salt and pepper.
- Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
Nutrition Facts : Calories 500.9, Fat 19, SaturatedFat 6.5, Cholesterol 20.8, Sodium 155.6, Carbohydrate 66.3, Fiber 3.2, Sugar 1.5, Protein 10.8
GREEN HERB RISOTTO
Provided by Janet Fletcher
Categories Food Processor Cheese Dairy Leafy Green Herb Rice Side Sauté Parmesan Basil Leek Summer Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
- Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
SLOW COOKER BEET GREEN RISOTTO
A great way to use beet greens in a risotto, without all the stirring! Thanks to 'A Veggie Venture' and 'Desperation Dinners' for the two recipes that inspired me!
Provided by Tightropewalker
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h10m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
- Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 62.6 g, Cholesterol 38.5 mg, Fat 12.1 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 7.1 g, Sodium 1504.3 mg, Sugar 2.5 g
More about "green herb risotto recipes"
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO | RECIPETIN …
From recipetineats.com
4.9/5 (73)Category SidesCuisine Italian, WesternPublished Nov 11, 2020
LAMB RACK WITH GREEN HERB RISOTTO | RECIPE BY PHILCLARK …
From cookniche.com
GREEN HERB RISOTTO WITH GOAT CHEESE RECIPE - CHEF'S …
From chefspencil.com
LEMONY RISOTTO WITH FRESH HERBS & GARLIC - MINIMALIST …
From minimalistbaker.com
GREEN HERB RISOTTO - THE SYDNEY MORNING HERALD
From smh.com.au
Cuisine ItalianCategory Rice & RisottoServings 4
FOOLPROOF FRESH HERB RISOTTO - CRUNCH & CREAM
From crunchandcream.com
GREEN RISOTTO WITH MUSHROOMS (VEGAN) RECIPE - SERIOUS EATS
From seriouseats.com
VIVID GREEN RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
GREEN OVEN-BAKED RISOTTO WITH MIXED HERB PESTO AND PEAS
From goodeatings.com
QUICK HERBY GREEN RISOTTO | TESCO REAL FOOD
From realfood.tesco.com
LEMON-HERB RISOTTO WITH SHRIMP AND HARICOTS VERTS RECIPE
From myrecipes.com
GREEN VEGETABLE RISOTTO - CRUNCH & CREAM
From crunchandcream.com
HERBY GREEN RISOTTO — CO-OP
From coop.co.uk
25 GREAT GREEN PASTA RECIPES (PLUS ONE HERBY RISOTTO)
From smh.com.au
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND COOKING TIPS
From 177milkstreet.com
GREEN RISOTTO - EATINGWELL
From eatingwell.com
GREEN RISOTTO RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
MACKEREL OVER COALS AND SEASIDE MADELEINES – EMILY SCOTT’S …
From theguardian.com
GREEN HERB RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
You'll also love