LEMON AND BLACK PEPPER RISOTTO
This recipe is a result of a cooking class I took. Take your time and you'll get amazing results... yum!
Provided by triciaputvin
Categories Rice
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken stock to boil in a 2 qt sauce pan over high heat. Reduce heat and keep at a bare simmer.
- In another 2 quart saucepan, heat butter and oil and add onion, cooking until translucent. Add rice and stir to coat evenly with butter/oil mixture.
- Slowly add hot stock to rice, 2/3 cup at a time, stirring constantly until rice absorbs the liquid, 4 to 5 minutes for each addition.
- When all the liquid has been absorbed, pour risotto out onto a large baking sheet to stop the cooking and cool as quickly as possible. Refrigerate uncovered until cold. Can store in covered container up to 2 days before finishing.
- Work with remaining ingredients. Bring stock to boil.
- Place chilled risotto in 4 qt sauce pan over medium heat. Pour 1-1/2 cups boiling stock into risotto, stirring constantly with a wooden spoon. Continue cooking until rice is just barely tender.
- Stir in cheese and butter, adjusting consistency with more stock if risotto becomes too thick.
- Season salt and coarse pepper. Remove from heat and add lemon and zest. Serve with garnish of choice.
Nutrition Facts : Calories 510.3, Fat 27.5, SaturatedFat 13.1, Cholesterol 55.2, Sodium 975.7, Carbohydrate 47, Fiber 1.9, Sugar 3, Protein 17.9
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
LEMON AND HERB RISOTTO CAKE
This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics.
Provided by Ed Grivner
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place the leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
- When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform pan, and spread evenly. Cover the top of the pan with aluminum foil.
- Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 32 g, Cholesterol 9.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 382.9 mg, Sugar 1.3 g
LEMON-AND-PARSLEY RISOTTO
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it a bright boost, while Parmesan adds a welcome hit of umami.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.)
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Top with parsley and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
LEMON RISOTTO WITH PEAS
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
LEMON MINT RISOTTO
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6
Number Of Ingredients 18
Steps:
- In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside.
- Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside.
- In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer.
- Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
- Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes.
- Remove the pan from heat, and stir in pepper puree, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately.
Nutrition Facts : Calories 269 g, Cholesterol 7 g, Fat 6 g, Fiber 5 g, Protein 11 g, Sodium 633 g
SPICY LEMON CHICKEN RISOTTO
Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!
Provided by Jac8136
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
- Add the chicken and marinate for as long as possible.
- Grill until chicken is cooked through.
- Keep warm.
- If you prefer you can cut the chicken into small pieces before you marinate it.
- To make the risotto bring the chicken stock to a simmer.
- Keep hot on a low gas.
- Saute onion and garlic in olive oil.
- Add rice and stir until mixture is coated in oil.
- Add more oil if necessary.
- Add wine and stir until absorbed.
- Add half of the lemon juice and stir until absorbed.
- Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
- If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
- Place spinach leaves in a colander and blanch with boiling water.
- Drain and transfer to a bowl.
- Stir through remaining lemon juice and finely chopped lemon rind.
- Stir spinach mix through risotto.
- Season to taste with sea salt and cracked black pepper.
- Slice cooked chicken into small strips and stir through risotto.
- Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
LEMON-PARMESAN RISOTTO
There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
- In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
- Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
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