CRANBERRY ROASTED GARLIC RISOTTO
Found this on www.oceanspray.com and placed here for safekeeping. Thanks to Redsie for the cooking time and temperature.
Provided by Kats Mom
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Grease a covered casserole dish.
- Melt butter or margarine in a large saucepan.
- Add roasted garlic and onion; cook over medium heat until soft.
- Add rice; cook for 2 minutes.
- Add broth and sweetened dried cranberries; bring to a boil for 2 minutes.
- Pour mixture into casserole dish and bake for 25 minutes.
- Stir in cheese and serve immediately.
Nutrition Facts : Calories 289.8, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 443.6, Carbohydrate 51.2, Fiber 2.6, Sugar 15.8, Protein 5.7
ROASTED GARLIC AND MUSHROOM RISOTTO
Steps:
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for the round 2 recipe, Risotto Cakes.
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
CRANBERRY AND ROASTED GARLIC RISOTTO
DaVita dietitian Jennifer's kidney-friendly recipe for Cranberry and Roasted Garlic Risotto is ideal for a cozy meal at home with family, and special enough to dazzle guests.
Provided by DaVita renal dietitian Jennifer from New Jersey.
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
- Mince onion.
- Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
- Add rice and cook for 2 minutes.
- Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
- Pour into casserole dish. Cover and bake for 30 minutes.
- Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.
Nutrition Facts : Calories 267, Carbohydrate 43 g, Cholesterol 17 mg, Fat 7 g, Fiber 2.9 g, Protein 8 g, ServingSize 3/4 cup, Sodium 100 mg
ROASTED-GARLIC RISOTTO WITH MUSHROOMS
Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
- Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
- Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
- Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
- Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.
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.
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