CREAMY SWEET POTATO RISOTTO
Steps:
- Gather the ingredients.
- Heat 4 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep it hot.
- Melt the butter in a medium saucepan. Add the minced shallot and pecans, cook until shallot is tender.
- Add the rice to the shallot and pecan mixture and cook, stirring, for 1 to 2 minutes. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed.
- Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed. Continue adding liquid, about 1/4 cup to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft. The texture should be creamy and a little loose. This will take about 25 minutes and about 3 to 4 cups of broth. Remove the saucepan from the heat and add the Parmesan cheese.
- Taste and add salt and freshly ground black pepper to taste. Serve with extra Parmesan cheese and garnish with green onion or parsley, if desired.
Nutrition Facts : Calories 384 kcal, Carbohydrate 40 g, Cholesterol 41 mg, Fiber 4 g, Protein 8 g, SaturatedFat 10 g, Sodium 1099 mg, Sugar 9 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g
CREAMY ORZO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
CREAMY ORZO RISOTTO
This delightfully creamy, delicately flavored dish can be served alongside your favorite fish, poultry or meat or as an appetizer with toasted garlic bread. Another recipe from our local paper.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling lightly salted water, cook orzo for about 8 minutes or just until tender but still firm. Drain and rinse under cold water; drain and set aside.
- Meanwhile, in a large skillet, melt butter over medium-low heat; cook garlic and onion for 3-4 minutes or until onion is softened.
- Add wine and bring to a simmer; reduce heat to a medium-low and cook gently, stirring occasionally, for about 5 minutes or until slightly thickened.
- Add orzo to cream sauce; stirring constantly, bring to a simmer.
- Stir in chives and cheddar and blue cheeses. Season with salt and pepper.
- Sprinkle with pine nuts.
Nutrition Facts : Calories 677.8, Fat 40.5, SaturatedFat 21.9, Cholesterol 109.5, Sodium 367.9, Carbohydrate 53.6, Fiber 2.5, Sugar 2.4, Protein 18.3
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
MASCARPONE ORZO RISOTTO
Make and share this Mascarpone Orzo Risotto recipe from Food.com.
Provided by Foffie232
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop onions.
- In small stock pot, heat stock of choice and keep on low heat - do not boil.
- In large saucepan, sauté onions in 1 Tbsp of olive oil until translucent.
- Add dry orzo pasta to onions and add 1 Tbsp of olive oil. Coat orzo with olive oil/onion mixture and stir until incorporated.
- Add one ladleful of stock into the orzo mixture to deglaze the saucepan and stir.
- Add another ladleful of stock and stir. As the stock evaporates into the orzo mixture, continue to add another ladleful of stock. This should take approximately 15 minutes of repeating these steps. Continuously stir when adding the stock.
- When you have reached your desired cooking level of the orzo, add 2 heaping Tbsp of marscapone cheese and stir until melted into mixture.
- Enjoy!
Nutrition Facts : Calories 937.4, Fat 21.9, SaturatedFat 3.9, Cholesterol 14.4, Sodium 698.7, Carbohydrate 147.5, Fiber 6.3, Sugar 14.4, Protein 34.6
SWEET POTATO RISOTTO
This creamy and tender rice dish is the perfect fit for an easy family supper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
- Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
- Stir in remaining ingredients.
Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg
CREAMY SWEET POTATO OATMEAL
Loaded with sweet potato and warm spices, this oatmeal is a nutritious and tasty breakfast! It's perfect for using up leftover sweet potatoes. Just adjust the sweetener and butter if your recipe already has them. Top with toasted pecans, walnuts, or coconut.
Provided by Tammy Lynn
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
- Remove from heat and stir in honey, butter, and vanilla extract.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 62.8 g, Cholesterol 7.6 mg, Fat 13.1 g, Fiber 9.8 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 292.7 mg, Sugar 19.5 g
CREAMY SWEET POTATO ORZO RISOTTO
Steps:
- Melt butter in a medium saucepan over medium high heat. Add minced shallot and sweat for one to two minutes or until soft. Add orzo, stir to coat, and sweat for one more minute. Add two cups of chicken broth to saucepan. Stir and bring to a boil. Turn heat to low and simmer orzo and broth for 18-20 minutes,stirring occasionally, until the orzo absorbs all the broth. Take saucepan off the heat and stir in mashed sweet potato and pecorino. Add salt, pepper, and dried sage to taste.
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CREAMY SWEET POTATO ORZO ⋆ NELLIEBELLIE
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Cuisine AmericanCategory Main CourseServings 6Calories 446 per serving
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