Almost Risotto Recipes

ALMOST RISOTTO

Steps:

• Combine broth and dressing mix in medium saucepan. Bring to boil on medium-high heat.
• Add orzo. Reduce heat to low; cover. Simmer 10 min. or until orzo is tender.
• Stir in the mushrooms.

RISOTTO OF ALMOST ANYTHING

Steps:

• 1. Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the pumpkin and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.
• 2. Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth and stir often.
• 3. Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy and porridge-like. This should take about 18 minutes. Then finish the risotto by stirring in the butter and Parmesan cheese. Remove from the heat and season with salt and pepper before serving.

EASY "ALMOST" PARMESAN RISOTTO

Steps:

• In a medium skillet, melt the butter over medium heat.
• Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
• Add in the rice; cook/stir for 3 minutes, stirring constantly.
• Add in the remaining ingredients; bring to a boil.
• Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
• Delicious!

SHRIMP, ASPARAGUS, AND FETA ALMOST RISOTTO

Steps:

• In large saute pan, heat oil over medium high heat. Add onion and garlic, saute for about 2 minutes, until onions are translucent.
• Add tougher asparagus pieces, continue to saute for about 1 minute. Add remaining asparagus and continue to saute for another minute.
• Add shrimp, saute for 1 minute.
• Add chicken broth, continue stirring. Cook until shrimp turn completely pink.
• Add all spices, stir to coat.
• Add prepared rice mix and feta. Stir to completely incorporate rice, feta, and shrimp/asparagus mixture.
• Enjoy!

RISOTTO ALL' AMANDA

Steps:

• Stir vegetable broth and saffron together in a bowl.
• Bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. Drain and finely chop the mushrooms.
• Heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. Saute onion in hot oil until onion is caramelized, about 10 minutes. Add rice; saute until rice is translucent, about 2 minutes more. Add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. Transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. Stir vegetable broth with saffron, mushrooms, wine, and salt into rice mixture and toss to combine. Cover the bowl with aluminum foil.
• Pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. Place bowl with rice mixture on top of the metal rack in the pressure cooker.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove bowl with risotto from pressure cooker.
• Heat remaining 1 tablespoon oil in a skillet over high heat. Saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Stir shrimp into risotto.

EASY RISOTTO

Steps:

• Melt butter in a medium saucepan.
• Add onion and saute 1 minute.
• Add rice, then cook and stir for 2 minutes more.
• Stir in water, bouillon, and pepper.
• Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
• Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
• Stir in parmesan cheese.