CREAMY RISOTTO WITH BACON AND WALNUTS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 10
Steps:
- Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken.
- Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes.
- Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper.
- Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve
CHORIZO & BROAD BEAN RISOTTO
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
- Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.
Nutrition Facts : Calories 830 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 5.06 milligram of sodium
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE
This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!
Provided by oloschiavo
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
- Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
- Add rice and stir to coat. Turn heat down to low.
- Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
- After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
- In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
- Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
- Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.
Nutrition Facts : Calories 1000.5, Fat 43.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1671.8, Carbohydrate 105.1, Fiber 5.7, Sugar 6.7, Protein 38.6
LEEK & SAGE RISOTTO WITH CRISP BACON
A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
- Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.
Nutrition Facts : Calories 685 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 1.65 milligram of sodium
BROAD BEAN , BACON, PARMESAN AND SAGE RISOTTO
Make and share this Broad Bean , Bacon, Parmesan and Sage Risotto recipe from Food.com.
Provided by JustJanS
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
- Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
- Add rice, stir to coat in oil mixture.
- Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
- Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
- Total cooking time should be about 35 minutes or until rice is just tender.
- Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
- Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
- Serve topped with bacon and flaked cheese.
Nutrition Facts : Calories 926.6, Fat 37.1, SaturatedFat 16.3, Cholesterol 85.1, Sodium 1486.7, Carbohydrate 104.5, Fiber 5.5, Sugar 6.7, Protein 35.8
CREAMY SAUSAGE RISOTTO
I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I've altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.-Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.
Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 685mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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