Green Risotto Recipes

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GREEN RISOTTO



Green Risotto image

Provided by Rachael Ray : Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls

Steps:

  • Bring water and stock to a boil, then reduce heat to low to keep warm.
  • In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
  • When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.

SPRING GREEN RISOTTO



Spring Green Risotto image

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 carton (32 ounces) vegetable stock
1 to 1-1/2 cups water
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 medium onion, chopped
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup white wine or additional vegetable stock
1 teaspoon dried thyme
3 cups fresh baby spinach
1 cup frozen peas
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated., Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 477mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

RISOTTO WITH GREEN BEANS



Risotto With Green Beans image

This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves six

Number Of Ingredients 15

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1/2 pound green beans, trimmed and broken in half
7 cups chicken or vegetable stock, as needed
1 tablespoon extra virgin olive oil
1/2 medium onion, minced
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, like as pinot grigio or fumé blanc
Salt
freshly ground pepper

Steps:

  • To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
  • To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
  • Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
  • Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
  • Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN RISOTTO



Green Risotto image

Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Provided by EatingWell Test Kitchen

Categories     Healthy Spinach Side Dish Recipes

Time 1h

Number Of Ingredients 12

5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
1 10-ounce bag spinach, tough stems removed
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
4 cloves garlic, minced
1 ½ cups arborio, carnaroli or other Italian “risotto” rice
¼ teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts (see Tip)

Steps:

  • Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
  • Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
  • Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
  • Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
  • Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

Nutrition Facts : Calories 288 calories, Carbohydrate 34.4 g, Cholesterol 7.2 mg, Fat 10.2 g, Fiber 1.8 g, Protein 10.4 g, SaturatedFat 2.5 g, Sodium 612.2 mg, Sugar 1.7 g

SLOW COOKER BEET GREEN RISOTTO



Slow Cooker Beet Green Risotto image

A great way to use beet greens in a risotto, without all the stirring! Thanks to 'A Veggie Venture' and 'Desperation Dinners' for the two recipes that inspired me!

Provided by Tightropewalker

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h10m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 small onion, finely chopped
3 bunches beet greens, stems chopped and leaves finely sliced
½ cup dry white wine
1 ¼ cups Arborio rice
3 ¾ cups chicken broth
1 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
  • Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 62.6 g, Cholesterol 38.5 mg, Fat 12.1 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 7.1 g, Sodium 1504.3 mg, Sugar 2.5 g

GREEN RISOTTO



Green Risotto image

From Rachael Ray's second 30-minute meal cookbook.. sounds like a delicious and simple (Rachel's trademark) rendition of risotto.

Provided by GothicGranola

Categories     Short Grain Rice

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or 1/2 cup dry sherry
1 lb triple-washed spinach, chopped
1 cup loosely packed basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg, freshly grated or 1/4 teaspoon ground nutmeg
coarse salt & freshly ground black pepper, to taste
1/2-2/3 cup grated parmigiano-reggiano cheese

Steps:

  • Bring 2 cups water and all of the stock to a boil, then reduce heat to low.
  • In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and sauté for 3 minutes. Add Arborio rice and sauté, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more.
  • When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.

Nutrition Facts : Calories 556, Fat 13.6, SaturatedFat 4.8, Cholesterol 14.8, Sodium 290.7, Carbohydrate 88.7, Fiber 6.8, Sugar 2.1, Protein 14.6

GREEN-ONION RISOTTO



Green-Onion Risotto image

Categories     Onion     Rice     Side     Sauté     Parmesan     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 bunch green onions, white parts finely chopped, green parts thinly sliced
1 cup arborio or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons mascarpone cheese or whipping cream
1 teaspoon finely grated orange peel

Steps:

  • Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
  • Melt butter in large saucepan over medium heat. Add chopped green onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes. Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan, mascarpone, and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.

BAKED RISOTTO WITH GREENS AND PEAS



Baked Risotto With Greens and Peas image

This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.

Provided by Kay Chun

Categories     dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice

Steps:

  • Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
  • Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
  • Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
  • Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

SPRING GREEN RISOTTO, INA'S WAY



Spring Green Risotto, Ina's Way image

An Italian favorite that is much easier to make then you think - Ina Garten's (The Barefoot Contessa) way.

Provided by Manami

Categories     Medium Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter or 1 1/2 tablespoons margarine
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel (1/2 bulb, we didn't use, personal preference)
1 1/2 cups arborio rice
2/3 cup dry white wine
4 -5 cups simmering low sodium chicken broth (we used vegetable stock) or 4 -5 cups low sodium vegetable broth (we used vegetable stock)
1 lb asparagus tips
10 ounces frozen peas, defrosted
1 tablespoon grated lemon zest (2 lemons)
kosher salt & freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup italian mascarpone cheese
1/2 cup freshly grated parmesan cheese, plus extra
parmesan cheese, for serving
3 tablespoons minced fresh chives, plus extra
fresh chives, for serving

Steps:

  • To prep, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths.
  • Blanch in boiling salted water for 4 to 5 minutes, until tender.
  • Drain and cool immediately in ice water.
  • Heat the olive oil and butter (or margarine, if using) in a medium saucepan over medium heat.
  • Add the leeks and fennel and sauté for 5 to 7 minutes, until tender.
  • Add rice and stir for a minute to coat with the oil and butter.
  • Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  • Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.
  • The whole cooking process will take 25 to 30 minutes.
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper.
  • Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl.
  • When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese.
  • Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.
  • Gustare!

Nutrition Facts : Calories 603.4, Fat 15.5, SaturatedFat 6.3, Cholesterol 22.4, Sodium 369.9, Carbohydrate 89.7, Fiber 9.8, Sugar 9.4, Protein 22.1

GREEN HERB RISOTTO



Green Herb Risotto image

Provided by Janet Fletcher

Categories     Food Processor     Cheese     Dairy     Leafy Green     Herb     Rice     Side     Sauté     Parmesan     Basil     Leek     Summer     Parsley     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups low-salt chicken broth
2 1/2 cups water
3 tablespoons extra-virgin olive oil, divided
1 medium leek (white and pale green parts only), thinly sliced
1 1/2 cups short-grain rice (such as arborio) or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese plus additional for serving

Steps:

  • Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
  • Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

GREEN RISOTTO



Green Risotto image

A delicious risotto with plenty of green things!

Provided by quierounvaquero

Time 1h

Yield Serves 4

Number Of Ingredients 16

olive oil
2 courgettes, de-seeded and sliced
One 250g pack chestnut mushrooms, halved or quartered
1,250ml hot vegetable stock (cubes are fine)
a large knob of butter
1/2 onion or 1 small onion, diced finely
1-2 sticks celery (depending on size), diced finely
2 fat cloves garlic, diced
300g arborio risotto rice
1 cup of frozen peas
2 sundried tomatoes, sliced into strips (optional)
3 heaped tbsps grated parmesan (grate on the fine side)
zest and juice of 1 lemon
a big handful of basil leaves, ground with a pestle and mortar and mixed with a tablespoon of extra virgin olive oil
ground black pepper
truffles

Steps:

  • In your largest saucepan (or in a cast iron casserole or a non-stick wok which makes this really easy), stirfry the courgettes and mushrooms in 1 tbsp olive oil for a couple of minutes. Set aside on a plate.
  • Bring the vegetable stock back to the boil in a saucepan, cover and leave to simmer gently (don't let it overflow).
  • Melt the butter in the pan you used for the vegetables and add 1 tbsp olive oil. Fry the onion, celery and garlic together for 3-4 minutes until soft. Add the rice and fry it, always moving it around, for another minute.
  • Add roughly 200ml or one large ladle of the stock (which should still be simmering in its own pan) to the rice. Stir it in well and add another ladle of stock when it is absorbed into the rice. Continue doing this until the rice is nearly tender.
  • Add the peas to the rice and stir in. Add more stock and continue stirring. Keep adding stock and stirring until the rice is cooked through.
  • Once the rice is cooked and the peas have had at least a few minutes in the rice, take it off the heat.
  • Stir in the sundried tomatoes, parmesan cheese, zest and juice of the lemon and the basil with the extra virgin olive oil. Grind a good amount of black pepper onto it and stir in. Ladle into bowls.
  • If using, throw some very finely sliced truffle on top.
  • Give each portion of risotto a little drizzle of olive oil and another grind of pepper. Garnish with a couple of basil leaves if you want to be all smartypants about it.
  • Om nom nom nom nom!

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From boldandtasty.com


GREEN CHILE RISOTTO RECIPE (MEXICAN RISOTTO) - URBAN COWGIRL
2022-05-21 1. Place the 3 poblano peppers into the smoker and close the chamber. Roast at 500 for 15 min, flip and roast an additional 12 minutes. 2. Transfer to a bowl and place a dinner plate on top of the bowl to capture the steam. Set aside while you cook …
From urbancowgirllife.com


GREEN HERB RISOTTO RECIPE | GOOD FOOD
1. To make the green herb sauce, whiz the spinach leaves in a food processor with the parsley, basil, chives, garlic and lemon zest. Add 125ml (½ cup) of the stock, season with salt and pepper and pulse until smooth. Set aside. 2. In a saucepan, bring the remaining …
From goodfood.com.au


GORDON RAMSAY'S BEST RISOTTO RECIPES - THEFOODXP
To make Gordon Ramsay’s risotto, heat the stock in a pot. Next, melt butter in a saucepan and cook shallots in it. When they are cooked, add rice and some wine. Cook until all the liquid has dried up. Then, add the stock, one ladle at a time, and cook while stirring for about 20 minutes. Lastly, add salt, pepper, parmesan cheese, and some ...
From thefoodxp.com


EASY GREEN RISOTTO | GREEN VEG RECIPE | THE TURMERIC CO.
Ingredients. 150g arborio rice. Knob of butter (optional) 100g asparagus. 80g mange tout or sugar snap peas . Large handful of spinach 1 large onion (finely diced)
From theturmeric.co


RECIPE DETAIL PAGE | LCBO
2 Heat skillet over medium heat. Add butter and when melted, add asparagus, spinach and peas. Sauté for 2 to 3 minutes or until spinach is limp. Season with salt and freshly ground pepper. Reserve. 3 Heat oil in a heavy pot over medium-high heat. Add onion and sauté for …
From lcbo.com


GREEN HERB RISOTTO RECIPE | BON APPéTIT
2007-06-30 Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes.
From bonappetit.com


GREEN VEGETABLE RISOTTO - CRUNCH & CREAM
2020-05-20 Instructions. In one saucepan, place the stock over low heat to warm through until just hot. In the other pan, add the olive oil and half the butter and allow to melt. Once the butter is melted, add the leeks and garlic and allow to soften gently for 3-5 minutes.
From crunchandcream.com


GREEN BEAN RISOTTO RECIPE | MYRECIPES
Bring beans and 1/4 cup broth to a boil in a Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Remove beans with a slotted spoon, and set aside. Advertisement. Step 2. Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat. Step 3.
From myrecipes.com


REALLY GREEN RISOTTO - WAITROSE
Method. 1. Cook the peas in boiling water for 2 minutes. Wilt and drain the spinach and add into a food processor with the mint and crème fraîche. Blend until smooth. 2. In a large pan, heat the stock and bring to a simmer. 3. Meanwhile, heat the olive oil in a large pan, add the …
From waitrose.com


GREEN RISOTTO | CENTER FOR SCIENCE IN THE PUBLIC INTEREST
2021-06-01 Instructions. In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion until softened, 3–5 minutes. Stir in the rice to coat with the oil. Stir in the wine and cook until the rice starts to stick, 1–2 minutes. Stir in 3 cups stock. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until ...
From cspinet.org


QUICK HERBY GREEN RISOTTO | TESCO REAL FOOD
1. Heat the oil in a deep frying pan or shallow flameproof casserole dish over a medium heat and fry the leek for 5 mins until tender. Stir in the garlic and fry for 1 min. Add the rice and stir continuously, coating the rice in the oil and leek, for 3-4 mins until the grains start to look transparent. 2. Add the stock, a ladleful at a time ...
From realfood.tesco.com


SPRING GREEN RISOTTO - YOU'RE GONNA BAKE IT AFTER ALL
2009-03-31 Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
From bakeitafterall.com


GREEN BEAN AND MUSHROOM RISOTTO | ARCTIC GARDENS
Add 1-1/2 cups (375 mL) of the stock mixture, 1/2 cup (125 mL) at a time and stirring after each addition, until completely absorbed, about 10 minutes. Meanwhile, cook Arctic Gardens green beans in microwave at high for 1 minute, stirring once. Pat dry and cut into 1/4-inch (5 mm) pieces; add to rice mixture. Add remaining stock mixture.
From arcticgardens.ca


GREEN VEGETABLE RISOTTO RECIPE - FOOD NEWS
Green Vegetable Risotto. In a food processor combine basil, spinach, garlic, 1/4 cup of oil, vinegar, and 1/4 teaspoon of salt. Cover, blend until smooth and set aside. Add asparagus to the simmering stock; cook about 1 minute or until bright green and barely tender. Using a slotted spoon, transfer the asparagus to the ice bath. Remove and set ...
From foodnewsnews.com


GREEN RISOTTO RECIPE WITH PEAS AND ASPARAGUS - THE ANTI-CANCER …
2021-02-28 Instructions. Boil 600ml of water and add 1½ vegetable stock cubes to dissolve. Add half the peas and the fresh basil leaves (reserving a few leaves to garnish), blend with a stick blender or high-speed blender until smooth.
From theanticancerkitchen.com


VEGETABLE RISOTTO RECIPE | OLIVEMAGAZINE
2022-01-06 Heat the stock in a pan until simmering. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain. STEP 2. Melt a knob of the butter with the olive oil in a large, deep frying pan then cook the onion for 8-10 minutes or until softened. Add the rice and keep cooking and stirring for a few minutes until the ...
From olivemagazine.com


GREEN RISOTTO WITH MUSHROOMS (VEGAN) RECIPE - SERIOUS EATS
2018-08-30 4 tablespoons extra-virgin olive oil. 2 medium cloves garlic, minced (about 2 teaspoons) 1 1/2 cups (about 13 1/2 ounce) risotto-style rice (see note) 2 tablespoons canola or vegetable oil. 8 ounces mixed wild mushrooms, such as trumpet royale, chanterelle, morel, or …
From seriouseats.com


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