Creamy Risotto With Turnips Recipes

CREAMY PARMESAN RISOTTO

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 WITH TURNIPS AND BACON

Steps:

• In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden. Transfer with a slotted spoon to paper towels to drain. Set aside. Reserve 1 tablespoon fat in pan.
• In a small saucepan bring broth to a simmer and keep at a bare simmer.
• Heat reserved bacon fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute.
• Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
• Stir in cheese and crumbled bacon.
• Garnish with bacon crumbles and freshly grated Parmesan cheese, if desired.

RISOTTO WITH TURNIPS AND BACON

Steps:

• In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
• Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
• Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.

CREAMY RISOTTO

Steps:

• Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

CREAMY RISOTTO WITH TURNIPS

Steps:

• Set Sun Oven out to preheat. Put the turnips in a medium pot. Add enough water to just barely cover. Put a lid on the pot and cook the turnips in the Sun Oven until soft, 45 minutes to 1 hour. Remove the pot from the Sun Oven. Leave the Sun Oven out. Drain the turnips, reserving cooking water. Mash turnips with a potato masher. Set aside. Add enough broth to the cooking water to measure 3 cups. Bring broth mixture to a boil in a small sauce pan, reduce heat, and keep the broth very hot. Heat the butter in a large pot over medium high heat. Add the onion and sauté until softened. Add the sage leaves and then the rice, stirring constantly until the grains are coated with butter, about 2 minutes. Add the wine, stir constantly until evaporated. Add the hot broth, stir well, cover and transfer to the preheated Sun Oven. Cook until the broth has been absorbed, it will still be slightly soupy. Remove pot from the Sun Oven. Find and discard the sage leaves. Stir in the Parmesan cheese. Season to taste with salt and pepper. Serve immediately.

CREAMY MUSHROOM RISOTTO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
• On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
• Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
• Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
• In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
• Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
• Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
• Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
• Enjoy!

CREAMY SPINACH AND SHRIMP RISOTTO

Steps:

• Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
• Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
• Meanwhile, season shrimp with salt and pepper.
• Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
• When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

QUICK AND EASY CREAMY AND SMOKY RISOTTO-PILAF

Steps:

• Heat olive oil in a saucepan over medium heat. Add pasta; cook and stir until evenly-browned, about 3 minutes.
• Stir in rice, milk, water, bouillon, onion, Italian seasoning, garlic powder, pepper, and parsley. Reduce heat to low and cook until rice is tender, 6 to 8 minutes. Add Parmesan cheese and Gouda cheese; cover and cook until cheeses are melted, about 2 minutes more.