CHANTERELLE RISOTTO
Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles.
Provided by Christine M. Cook
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
- Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 69.4 g, Cholesterol 49.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 10.6 g, Sodium 1055.6 mg, Sugar 3.4 g
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
ORZO RISOTTO
Make and share this Orzo Risotto recipe from Food.com.
Provided by kimbearly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cook orzo in large pot of boiling,salted water according to package directions.
- drain and rinse under cold water.
- transfer orzo into large saucepan and add broth and garlic.
- simmer and stir till stock is absorbed.
- stir in cheeses,and butter.
- season with salt and pepper to taste.
- serve immediatly.
Nutrition Facts : Calories 349.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 13.4, Sodium 334.6, Carbohydrate 57.7, Fiber 2.5, Sugar 1.6, Protein 13.3
ORZO RISOTTO WITH WILD MUSHROOMS
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
- Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
- Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
- Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
- Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.
ORZO RISOTTO WITH CHANTERELLES
This is one of those "one thing led to another" recipes. As we were walking through the woods last night we found a big patch of Chanterelles. We started thinking risotto but found no arborio rice in the pantry. However, we did have orzo. After looking at several recipes on Zaar, the lightbulb clicked on. Actually, this version of risotto is now my favorite. I love the texture of the pasta in this creamy and soft, yet not overdone creation. Yum. Now I can't wait to experiment with other ingredients...asparagus and lemon; seafood and saffron for a paella-like risotto....To make this vegetarian, use vegetable broth instead of chicken and saute the mushrooms in olive oil instead of butter.
Provided by Penny Stettinius
Categories Low Protein
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large, heavy dutch oven and add olive oil to coat the bottom.
- Saute the celery and onion until translucent.
- Add the garlic and saute for a minute.
- Add the mushrooms and saute for 2 more minutes.
- Add the orzo and saute until golden, stirring occasionally.
- Heat the chicken broth in a small pot and keep on low.
- Season with salt and pepper.
- Add the wine, 1/2 cup at a time, stirring constantly.
- When the liquid seems to be evaporating, add 1/2 cup of chicken broth at a time, repeating until all the orzo is creamy and done to your tastes.
- Re-season with salt and pepper as needed.
- In a saute pan, warm the butter and add the mushrooms, cook until soft with golden edges, about 15 minutes on med-high heat.
- Toss in the parsley and serve, sprinkling with Parmesan.
- If you have to reheat the risotto, stir in the warmed cream as you slowly simmer the orzo and then serve.
Nutrition Facts : Calories 195.3, Fat 4.1, SaturatedFat 2.1, Cholesterol 7.6, Sodium 405.2, Carbohydrate 27.1, Fiber 2, Sugar 3, Protein 7
More about "orzo risotto with chanterelles recipes"
MUSHROOM ORZO RISOTTO RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
4.9/5 (9)Category Main Course, Side DishCuisine American, ItalianCalories 366 per serving
- Sauté the mushrooms: (SEE NOTES before proceeding) Heat 1 tablespoon of butter in a large saucepan over medium-high heat. Working in two batches, add half the mushrooms and cook, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and release their liquid. Stir and continue to cook, stirring occasionally, until mushrooms are crisp but still moist, about 3-4 additional minutes. Season generously with salt and pepper. Use a slotted spoon to remove the mushrooms and transfer them to a bowl. Repeat with another tablespoon of butter and remaining mushrooms. Set bowl of mushrooms aside.
- Sauté vegetables: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Add in the shallots. Sauté, stirring occasionally until softened, about 2 minutes. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
- Toast orzo: Add in the orzo and thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.
- Add liquid: Add in ½ cup of broth to deglaze the pan. Use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Stir in the lemon juice and zest. Season with salt and pepper. Slowly pour in the remaining 3 ¼ cups of broth. Bring mixture to a boil over high heat. Simmer, stirring often, for 9-11 minutes or until orzo is al dente and pasta is creamy.
CREAMY ORZO RISOTTO - POSH JOURNAL
From poshjournal.com
5/5 (20)Category Side DishCuisine ItalianCalories 419 per serving
ORZOTTO AI FINFERLI, A CHANTERELLE BARLEY RISOTTO FOR ONE
From en.julskitchen.com
CREAMY ORZO RISOTTO WITH MEYER LEMON AND WILD …
From saveur.com
RISOTTO WITH ASPARAGUS AND CHANTERELLES | RECIPE
From kitchenstories.com
CREAMY ORZO RISOTTO - THE MIDNIGHT BAKER
From bakeatmidnite.com
SEAFOOD ORZO RISOTTO | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
ORZOTTO WITH LEMON AND FRESH OREGANO RECIPE - BBC FOOD
From bbc.co.uk
ORZO RISOTTO WITH SHRIMP, PEAS & BACON - ONCE UPON A …
From onceuponachef.com
EASY ORZO RISOTTO RECIPE WITH PEAS AND ASPARAGUS
From shelovesbiscotti.com
ORZO RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (3)Servings 8
CREAMY ORZO WITH CHANTERELLES | RECIPE | CUISINE FIEND
From cuisinefiend.com
THE CHEF-APPROVED REASON ORZO WORKS SO WELL FOR PASTA SALAD
From thedailymeal.com
MUSHROOM ORZO RISOTTO RECIPE | MYRECIPES
From myrecipes.com
PARMESAN RISOTTO RECIPE - COOKING CLASSY
From cookingclassy.com
ORZO RISOTTO RECIPE WITH CAVOLO NERO | OLIVEMAGAZINE
From olivemagazine.com
ORZO RISOTTO WITH BUTTERY SHRIMP RECIPE - RYAN POLI - FOOD & WINE
From foodandwine.com
CHANTERELLE RISOTTO RECIPE - HOW TO MAKE CHANTERELLE MUSHROOM …
From honest-food.net
SPRING ORZOTTO RECIPE | BON APPéTIT
From bonappetit.com
You'll also love