BASIC MICROWAVE RISOTTO
Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.
Provided by Drasaid
Categories Main Dish Recipes Rice Risotto Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
- Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
- Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
- Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g
MUSHROOM RISOTTO
For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
Provided by Tyler Florence
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
JOELLA'S MICRO RISOTTO
Steps:
- Put olive oil & butter in a 10" glass or ceramic quiche dish. Zap on high for 2 minutes. Stir in onion & rice and zap on high again for 2 minutes. Stir in broth and zap on high for 10 minutes. Stir and zap on high again for 10 minutes. Let sit for a few minutes so the rice can absorb any additional liquid. Add any additional ingredients and the parmesan cheese and pepper.
DIRTY RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
- In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
JOLLOF RISOTTO WITH SUYA-SPICED SHRIMP RECIPE BY TASTY
Here's what you need: roma tomato, medium red onion, red bell pepper, habanero pepper, bay leaf, vegetable oil, dried thyme, curry powder, meggi seasoning cubes, olive oil, medium yellow onion, garlics, tomato paste, arborio rice, dry white wine, chicken stock, kosher salt, unsalted butter, large prawn, suya spice, olive oil, garlics, fresh flat-leaf parsley, salt, fried sweet plantain
Provided by Kiano Moju
Categories Dinner
Yield 2 servings
Number Of Ingredients 25
Steps:
- Make the stew: In a blender, combine the tomatoes, onion, bell pepper, and habanero. Blend until smooth.
- Pour the tomato puree into a medium pot set over medium-high heat. 3. Add the bay leaf. Bring to boil and cook for 10-15 minutes, stirring occasionally, until the water has cooked off and the sauce is reduced by about half.
- Add the vegetable oil and fry the sauce for 10-15 minutes more.
- Add the thyme and curry powder, then crumble in the Maggi cubes. Cook for another 10 minutes. Remove from the heat and set aside.
- Make the risotto: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 3-5 minutes, until softened. Add the garlic and tomato paste and cook until the tomato paste is deep brick-red in color, about 5 minutes.
- Add the rice and sauté until well-coated with the tomato oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
- Add 1 ladle of hot stock to the rice. Stir the rice until the stock is absorbed and the pan is almost dry. Continue adding stock, 1 ladle at a time, until the rice is tender, but still firm. It should be moist and creamy, but not runny.
- Add the stew and stir to incorporate. Remove the risotto from the heat, then season with salt and stir in the butter, then stir until melted and well incorporated. Remove the risotto from the heat.
- Make the shrimp: In a medium bowl, toss the shrimp with the suya spice until well coated.
- Heat the olive oil in a medium skillet over medium heat. Add the garlic and prawns and cook, flipping once, until the prawns are pink and opaque, 4-5 minutes. Remove the pan from the heat and sprinkle the shrimp with the parsley.
- Divide the risotto between 2 warm serving plates. Top with the shrimp and serve with fried plantains alongside.
- Enjoy!
MICROWAVE RISOTTO
this is from barbara kafka's "microwave gourmet". i make it often, it's so easy. no stirring like the traditional recipe. add an extra cup of water if you like yours creamier.
Provided by chia2160
Categories Short Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- heat butter and oil in pie dish, uncovered for 2 minutes on hi.
- add onion, stir, cook for 4 minutes on hi.
- stir in rice to coat, cook 4 minutes on hi.
- mix saffron into broth, add to rice, cook on hi for 9 minutes.
- stir and cook on hi for 9 minutes more.
- let sit for a few mins, add salt, pepper and cheese.
Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 3.4, Cholesterol 10.2, Sodium 532.5, Carbohydrate 28.2, Fiber 1.2, Sugar 1, Protein 5.6
MICROWAVE RISOTTO PRIMAVERA
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
- Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
QUICK TOMATO RISOTTO
Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
- Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.
Nutrition Facts : Calories 435 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.34 milligram of sodium
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