Risotto With Beans And Vegetables Recipes

Steps:

• Add the chicken stock to a pot, season well with salt and pepper and heat until hot. Keep warm.
• Meanwhile, heat a large round saucepan over medium heat and add the oil. When hot, add the sausage and cook, without stirring, until brown on both sides, 2 to 3 minutes per side. Break up the meat with a wooden spoon.
• Add the onions and sweat for 1 minute. Add the rice, toss to combine, and lightly toast in the fat. Add the wine and cook, stirring, until the wine is absorbed.
• Add 1 cup of the stock and cook, stirring, until the stock is absorbed. Continue to add the stock 1 cup at a time and cook, stirring after each addition until absorbed, until the rice is al dente, about 20 minutes. Add the peas. Remove from the heat and stir in the Parmesan, parsley and butter.

Steps:

• Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
• Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
• Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
• To serve, place on large platter and garnish with basil leaves and cherry tomatoes.

Steps:

• Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
• Add the stock and a pinch of the salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
• Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
• Stir the rice into the skillet. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
• Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
• Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
• Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
• Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
• Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Steps:

• In a medium saucepan bring broth to boiling. Reduce heat; simmer until needed. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Add uncooked rice. Cook and stir about 5 minutes more or until rice is golden brown.
• Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup of the broth, the zucchini, and carrots to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth is absorbed. (This should take about 20 minutes.)
• Stir the remaining 1/2 cup broth into rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in beans and Parmesan cheese; heat through. Sprinkle with parsley and additional cheese, if desired.
• Makes 4 main dish or 6 side dish servings.