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.
SPRING GREEN RISOTTO
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated., Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 477mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
More about "mushroom and spring vegetable risotto recipes"
VEGAN RISOTTO WITH MISO AND SPRING VEGETABLES
From minimalistbaker.com
4.9/5 (28)Calories 317 per servingCategory Entrée or Side
DREAMY MUSHROOM RISOTTO RECIPE | LIVE EAT LEARN
From liveeatlearn.com
SPRING HERB MUSHROOM RISOTTO - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
SPRING VEGETABLE RISOTTO WITH POACHED EGGS RECIPE - BON …
From bonappetit.com
JOANNA GAINES’S SPRING VEGETABLE RISOTTO - PUREWOW
From purewow.com
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME
MUSHROOM AND SPRING VEGETABLE RISOTTO - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
5/5 (17)Total Time 45 minsCategory AppetizerCalories 635 per serving
VEGAN RECIPES ON INSTAGRAM: "PEPPERS STUFFED WITH SUNDRIED …
From instagram.com
ITALYATHOME ON TWITTER: "ASPARAGUS AND SAFFRON RISOTTO #RECIPE FOR …
HOW TO COOK MUSHROOM RISOTTO RECIPE | ZELDA: TEARS OF THE
From game8.co
VEGETARIAN BANH CUON RECIPE | EPICURIOUS
From epicurious.com
TOP 5 MUSHROOM PASTA RECIPES - NOTQUITENIGELLA.COM
From notquitenigella.com
RECIPE: NADIYA'S CREAMY MUSHROOM AND PEAS RISOTTO
From rediff.com
MUSHROOM RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
12 MUSHROOM RISOTTO RECIPES
From allrecipes.com
MUSHROOM RISOTTO - THE DARING GOURMET
From daringgourmet.com
MUSHROOM RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
GREEN RISOTTO WITH MUSHROOMS (VEGAN) RECIPE - SERIOUS EATS
From seriouseats.com
VEGAN SPRING RISOTTO WITH MUSHROOMS AND ASPARAGUS
From lavenderandmacarons.com
MUSHROOM AND ASPARAGUS RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
SPRING VEGETABLE RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love