SUN-DRIED TOMATO RISOTTO
Categories Cheese Rice Tomato Side Vegetarian Parmesan Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
RISOTTO APPETIZERS WITH SUN-DRIED TOMATOES AND PARMESAN
Make and share this Risotto Appetizers With Sun-Dried Tomatoes and Parmesan recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h15m
Yield 40 appetizers
Number Of Ingredients 14
Steps:
- Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
- Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
- Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
- Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.
Nutrition Facts : Calories 64.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 17.2, Sodium 152.9, Carbohydrate 7.6, Fiber 0.5, Sugar 1.2, Protein 2.7
RISOTTO WITH ASPARAGUS AND SUN-DRIED TOMATOES
I love risotto and am always trying new versions. This one incorporates two of my favorites - asparagus and sun-dried tomatoes. It is simple enough, but as with any risotto, you do a lot of stirring. I usually add more asparagus and tomatoes than called for here.
Provided by lazyme
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- NOTE:.
- Zaar won't let me enter this in the ingredients section, so the 6 cups of chicken broth should actually consist of the cooking water from blanching the asparagus, and then adding enough chicken broth to measure the 6 cups.
- Blanch the asparagus in a large skillet or pan of rapidly boiling water 2-3 minutes or until vivid green. Remove the asparagus from the pan and reserve the cooking water. Measure the cooking water and add stock to equal 6 cups and pour into a saucepan set over low heat. Allow to come to a low simmer.
- Cut the asparagus into 1-inch pieces. Melt the butter in a large pot set over medium heat and add the chopped onion, rice, and all the asparagus except the tips. Stir this mixture until the rice and vegetables are coated and the onion becomes translucent.
- Add 1/2 cup of the simmering broth and cook, stirring until the liquid is absorbed. Continue adding the broth slowly, 1/2 cup at a time, stirring until it is absorbed. Work slowly and do not add more broth until the previous 1/2 cup is fully absorbed. Work until all the broth is absorbed. Taste the risotto; it should be firm but not hard and the mixture creamy. If it is still tough, you may need to add more broth (bring to a simmer first).
- Off the heat, gently stir in the reserved asparagus tips along with the remaining ingredients. Serve immediately.
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- Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
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