ROASTED VEGETABLE RISOTTO
Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.-
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
Nutrition Facts :
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MILLET-VEGETABLE-RISOTTO
This is a very healthy yet tasty variation of the traditional risotto and its also much quicker in preparation. =)
Provided by Lalaloula
Categories Grains
Time 35m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Wash and prepare the vegetables and dice them.
- Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite.
- Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes).
- Top with desired topping and serve.
SKILLET VEGETABLE MEDLEY "RISOTTO"
Using Riced Cauliflower in place of Arborio Rice makes for a delicious vegetable packed diet swap. It's easier than traditional risotto too, since there's no long cook time and no need for constant stirring.
Provided by Green Giant
Categories Trusted Brands
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
- Add mushrooms and garlic and cook 3 minutes.
- Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
- Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
- Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 10.5 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 97.1 mg, Sugar 3.2 g
FRESH VEGETABLE RISOTTO
Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
- Stir in the rice- Cook and stir for 5 minutes.
- Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
- This should take about 15 minutes.
- Stir in tomato, carrot, and the remaining 1/2 cup broth.
- Cook and stir till rice is slighly creamy and just tender.
- Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
- If desired, garnish with some tomato slices- Serve immediately.
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