PESTO RISOTTO
Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make!
Provided by Kelley Simmons
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
- Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
- Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
- Add in butter and stir until melted.
- Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.
Nutrition Facts : Calories 556 kcal, Carbohydrate 44 g, Protein 7 g, Fat 40 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 903 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
RISOTTO WITH PESTO AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
- Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
- Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
- Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
RISOTTO WITH TURKEY, MUSHROOMS AND PEAS
Turkey makes an unexpected but welcome addition to this traditional risotto.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer, main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the mushrooms in a large Pyrex measuring cup, and pour in 2 cups boiling water. Allow to sit for 30 minutes. Line a strainer with cheesecloth, place it over a bowl and strain the mushrooms. Squeeze the mushrooms over the strainer then rinse several times to rid them of sand. Set aside. Combine the mushroom soaking liquid with the stock in a saucepan.
- Bring the stock to a simmer over low heat, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until the onion is just tender, about three minutes. Do not brown.
- Stir in the rice, porcinis and garlic. Stir until the grains separate and begin to crackle. Add the wine, and stir until it is no longer visible in the pan. Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling neither too slowly nor too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the turkey and the peas, and continue to add stock as instructed above. The risotto is done in 20 to 25 minutes, when the rice is just tender all the way through but still chewy. Taste now and adjust seasoning.
- Add another ladleful or two of stock to the rice. Stir in the chives and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams
EASY TURKEY AND PESTO RISOTTO
This is a great way of eating turkey if you want a change from the traditional roast. Or, to use left-over turkey, reheat in the stock as in Step 1 for 5-6 minutes or until piping hot, then continue as below.
Provided by English_Rose
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the broth to the boil in a large saucepan. Add the turkey strips and simmer for 8-10 minutes, or until the meat is thoroughly cooked, there is no pink meat and the juices run clear.
- Set the turkey strips aside and keep warm. Leave the broth to simmer.
- Meanwhile, melt the butter in a large, heavy-based pan over a medium heat and add the onion. Cook for 2-3 minutes until soft.
- Add the rice and stir until coated in the butter. Pour in the wine and cook until almost all the liquid has been absorbed.
- Add a ladleful of hot broth to the pan, stir and simmer gently until all the liquid has been absorbed. Continue adding the broth until it has all been used, or until the rice is plump and tender.
- Stir in the reserved turkey and the pesto. Heat through until piping hot. Season with pepper, scatter with freshly torn basil leaves and the pine nuts. Serve.
Nutrition Facts : Calories 499.8, Fat 17.3, SaturatedFat 6.2, Cholesterol 79.7, Sodium 865.5, Carbohydrate 47.1, Fiber 2.1, Sugar 2.3, Protein 30.9
PESTO TURKEY MEATBALLS
Ridiculously easy turkey meatballs ready in 30 minutes and full of flavor thanks to lots of pesto. My kids love these turkey meatballs and they're endlessly versatile, and I love how quick and easy they are to make.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
- Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
- Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 14.1 g, Cholesterol 124.1 mg, Fat 20.1 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 546 mg, Sugar 0.1 g
RISOTTO WITH PESTO AND MASCARPONE
This is an easy risotto recipe that goes well with steak or chicken. To add a little more flavour you could saute some finely chopped onions at the start. Try to find a good quality mascarpone as you'll get a much richer flavour. This recipe serves 4 as a side dish- if you are serving it as a main meal this recipe serves 2-3.
Provided by Shuzbud
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a non-stick pan.
- Add the garlic and cook lightly for about a minute.
- Over a low heat, add the rice and saute for a couple of minutes, stirring to make sure the rice is coated in butter.
- Add the white wine and let it absorb.
- While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer). Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is mostly absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
- When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).
- Then stir in the mascarpone and pesto. Stir until completely mixed in.
- Season with salt and pepper to taste, and serve.
TURKEY PESTO MEATBALLS
I wanted something new to do with my ground lean turkey meat and for some reason pesto popped into my head. Who would have thought that pesto meatballs were going to be absolutely amazing? These delicious meatballs coupled with homemade sauce and wheat pasta are a great traditional dinner with a wonderful twist.
Provided by Becky
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes.
- In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan.
- Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 8.9 g, Cholesterol 63.3 mg, Fat 15.9 g, Fiber 2.2 g, Protein 22.1 g, SaturatedFat 4.2 g, Sodium 282.2 mg, Sugar 1.2 g
CELERY ROOT RISOTTO AND PESTO
Categories Food Processor Herb Rice Vegetable Side Valentine's Day Quick & Easy Parmesan Leek Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 main-course servings
Number Of Ingredients 7
Steps:
- Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.
- Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.
- Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.
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