ULTIMATE RISOTTO PRIMAVERA
We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto
Provided by Angela Nilsen
Categories Main course, Snack, Starter
Time 1h10m
Number Of Ingredients 12
Steps:
- If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.
- Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
- Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won't be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line
- After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too - when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy - overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.
Nutrition Facts : Calories 702 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2 milligram of sodium
RISOTTO PRIMAVERA
It's all Italian--from the creamy slow-cooked risotto to the veggie primavera.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
- Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
- Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.
Nutrition Facts : Calories 260, Carbohydrate 55 g, Cholesterol 5 mg, Fiber 5 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1010 mg
CREAMY PARMESAN RISOTTO
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Heat chicken stock in a medium saucepan. Keep hot during preparation.
- Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
- Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
- Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.
RISOTTO PRIMAVERA
Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
- Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
- Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
- Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 484, Fat 14.5, SaturatedFat 5.2, Cholesterol 16.7, Sodium 729.8, Carbohydrate 74.1, Fiber 6.3, Sugar 6.5, Protein 11.7
GRILLED RISOTTO PRIMAVERA
Steps:
- Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
- Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.
RISOTTO PRIMAVERA
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
- Add the rice to the leek and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
- Beat 1/2 cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 3 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 5 grams
RISOTTO PRIMAVERA
Make and share this Risotto Primavera recipe from Food.com.
Provided by Kim127
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
- Add uncooked rice.
- Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
- Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
- Slowly add one cup of the broth to the rice mixture, stirring constantly.
- Cook and stir over medium heat until liquid is absorbed.
- Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
- Add cheeses and stir until well blended.
- Garnish, if desired, with fresh parsley and diced tomato.
Nutrition Facts : Calories 347.3, Fat 11.7, SaturatedFat 4.9, Cholesterol 24.7, Sodium 408.1, Carbohydrate 32.8, Fiber 1.6, Sugar 2.5, Protein 9.4
RISOTTO PRIMAVERA
Categories Rice Side Sauté Parmesan Basil Pine Nut Asparagus Pea Carrot Squash Zucchini Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 16
Steps:
- Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
- Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
- Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.
CREAMY RISOTTO PRIMAVERA
This luxurious risotto will match beautifully with any Italian feast. Arborio rice is cooked in chicken broth, then mixed with two kinds of cheese for a sensational side dish.
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In large saucepan, saute mushrooms, onion, carrot and garlic in hot oil until onion is tender. Add uncooked rice. Cook and stir over medium heat 3-5 minutes or until rice is golden brown. Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added, absorbed and the rice mixture is creamy. Add cheeses and stir until well blended. Garnish as desired with fresh parsley and diced tomato.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 34.4 g, Cholesterol 29.2 mg, Fat 12.8 g, Fiber 1.4 g, Protein 10.7 g, SaturatedFat 5.6 g, Sodium 414.2 mg, Sugar 2 g
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