RISOTTO CON PARMIGIANO-REGGIANO
An easy Risotto con Parmigiano-Reggiano recipe
Categories Cheese Rice Appetizer Side Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 First-Course or 6 Side-Dish Servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
- Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
MICROWAVE RISOTTO PRIMAVERA
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
- Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
MICROWAVE RISOTTO
this is from barbara kafka's "microwave gourmet". i make it often, it's so easy. no stirring like the traditional recipe. add an extra cup of water if you like yours creamier.
Provided by chia2160
Categories Short Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- heat butter and oil in pie dish, uncovered for 2 minutes on hi.
- add onion, stir, cook for 4 minutes on hi.
- stir in rice to coat, cook 4 minutes on hi.
- mix saffron into broth, add to rice, cook on hi for 9 minutes.
- stir and cook on hi for 9 minutes more.
- let sit for a few mins, add salt, pepper and cheese.
Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 3.4, Cholesterol 10.2, Sodium 532.5, Carbohydrate 28.2, Fiber 1.2, Sugar 1, Protein 5.6
MICROWAVE RISOTTO WITH PEAS AND PARMIGIANO-REGGIANO CHEESE
I've made risotto by the traditional method (in a pan on the stove top, stirring for 1/2 hour adding a 1/2-cup of broth at a time) and by this microwave method. I can't tell the difference of the final result. So this is the only way I make risotto now. This is a good recipe for those who have physical challenges and can't stir regular risotto for half an hour. Let the microwave do the work for you and eliminate most of the stirring. Just make sure to use a medium grain rice. I have best results with Calrose rice. Long grain doesn't work well because it has less of the starch that creates the creamy texture of risotto. This recipe is gauged for a 1500-watt microwave.
Provided by Wheres_the_Beef
Categories One Dish Meal
Time 46m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-qt sauce pan, bring chicken broth, white wine, garlic powder, onion powder and white pepper to a simmer. Stir well and keep simmering until needed.
- In a 2-1/2-qt covered microwave casserole dish, microwave olive oil for 2-minutes.
- Add yellow onion and crushed garlic, stir well and microwave covered for 4-minutes.
- Add rice, stir well, until rice is coated in olive oil and microwave covered for 4-minutes.
- Add 5 cups of the simmering chicken broth to rice mixture, stir well and microwave, covered, for 8-minutes.
- Stir well, and microwave covered for 8-more minutes.
- Add remaining cup of chicken broth, peas and salt to taste, stir well again and microwave covered for a final 8-minutes.
- Check to see if risotto is done. If risotto is done, serve as suggested below. If risotto is not quite done, add 1/2 hot water, stir well and microwave, covered, for 2 to 3 additional minutes.
- Stir in 3/4 cup Parmigiano-Reggiano cheese. Spoon the risotto into the center of each serving dish and sprinkle with the remaining cheese.
Nutrition Facts : Calories 470.9, Fat 18.8, SaturatedFat 4.6, Cholesterol 9.6, Sodium 1001.8, Carbohydrate 51.8, Fiber 3.5, Sugar 4.4, Protein 15.6
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.
BASIC MICROWAVE RISOTTO
Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.
Provided by Drasaid
Categories Main Dish Recipes Rice Risotto Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
- Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
- Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
- Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g
RISOTTO WITH EGG AND PARMIGIANO
Provided by Scott Conant
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the chicken stock in a large pot with an 8-ounce ladle.
- In a 4-quart pot, heat 3 tablespoons of the oil and 1 tablespoon of the butter over medium heat. Add the shallot, garlic, red pepper flakes to taste, the thyme leaves and a pinch of salt and cook, stirring, until fragrant, about 1 minute. (Take the pan off the heat if the garlic starts to brown.) Lower the heat to medium-low and cook, stirring occasionally, until the shallot is very tender, about 5 minutes.
- Add the rice and 1 tablespoon of the oil to the pot, stirring for about 3 minutes to toast it lightly. Increase the heat to medium, add the wine and cook until most of the wine is gone but the bottom of the pot is not dry. Season the stock with salt if necessary, then add 1 cup of the warm chicken stock and cook, stirring, until the liquid has been absorbed and evaporated. Add another cup stock and increase the heat so that there is a fair amount of bubbles on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). Add the remaining 1 tablespoon oil and another cup or so of stock and continue to cook, stirring, until the liquid is absorbed into the rice, adding more stock as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Continue to cook, adding broth as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes.
- Take the risotto off the heat. Add the remaining 3 tablespoons butter and the cheese and stir well. At this point, you can add the egg yolks and stir them in until well combined. Serve immediately.
MICROWAVE RISOTTO
I've always wanted to make risotto but thought it was too much work. This is a simple version from the cookbook Midnight Snacks.
Provided by GothicGranola
Categories Short Grain Rice
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave safe bowl, combine the chopped onion and shortening. Microwave on high for 4 minutes, stirring once after 2 minutes.
- Add the rice and stir to coat the grains with the oil. Microwave on high for 4 more minutes.
- Add the chicken broth and return bowl to microwave. Cook the rice on high for 18 minutes, stirring once half way through. Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
- Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
- Add the cheese. Add salt and pepper to taste.
- Before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.
Nutrition Facts : Calories 763.6, Fat 30.6, SaturatedFat 7.6, Cholesterol 25.2, Sodium 856.8, Carbohydrate 95.8, Fiber 3.4, Sugar 7.3, Protein 23.5
RISOTTO WITH PEAS
Make and share this Risotto With Peas recipe from Food.com.
Provided by mermaidmagic
Categories Short Grain Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 3-1/2 quart sauté pan over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
- Add rice.
- Cook, stirring, until grains look opaque, about 2- 3 minutes.
- Add broth, wine and frozen peas.
- Stir to combine.
- Increase heat to medium-high, cover and bring to a boil, stirring often.
- Reduce heat to low and simmer, uncovered.
- Stir occasionally.
- Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
- Rice should be tender but not mushy.
- Remove from heat.
- Add cheese and stir to combine.
- Season with salt and pepper if desired.
- Serve warm, with additional grated cheese to top if desired.
Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9
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