Mushroom And Sun Dried Tomato Risotto Recipes

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MUSHROOM & SPINACH RISOTTO



Mushroom & spinach risotto image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories     Dinner, Lunch, Vegetable

Time 55m

Number Of Ingredients 13

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

Steps:

  • Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
  • Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  • Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  • Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)



Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
  • In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
  • Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

MUSHROOM AND SUN-DRIED TOMATO RISOTTO



Mushroom and Sun-Dried Tomato Risotto image

Are you looking for proof that a vegan entree can be rich, flavorful, and satisfying? Well look no further. This risotto, while a bit labor intensive, is well worth every minute you spend stirring. The servings are generous, so all you really need to make it a meal is some roasted asparagus or steamed broccoli. (From Vegan With a Vengeance)

Provided by chiclet

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups vegetable broth
1 cup dried shiitake mushroom
3 tablespoons olive oil
1 cup finely chopped shallot
3 cups thinly sliced cremini mushrooms
1/4 cup chopped sun-dried tomato
2 garlic cloves, minced
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
fresh ground black pepper
1 1/2 cups arborio rice
black truffle oil (optional)

Steps:

  • Bring broth to a simmer in a medium-size saucepan.
  • Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
  • Using a slotted spoon, transfer the mushrooms to a plate.
  • When cool enough to handle, coarsely chop them.
  • Cover the broth and keep warm over very low heat.
  • In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
  • Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
  • Add the rice and stir with a wooden spoon for 2 minutes.
  • Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
  • Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
  • This should take about 30 minutes.
  • Spoon onto plates and sprinkle some truffle oil over each serving if you like.

Nutrition Facts : Calories 400.3, Fat 10.8, SaturatedFat 1.6, Sodium 367.6, Carbohydrate 68.8, Fiber 2.7, Sugar 1.4, Protein 6.5

RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA



Risotto with Sun-Dried Tomatoes and Mozzarella image

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.

Provided by Lara

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 ½ cups vegetable stock
⅓ cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste

Steps:

  • In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
  • In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
  • Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
  • Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Nutrition Facts : Calories 429 calories, Carbohydrate 66.1 g, Cholesterol 29.4 mg, Fat 10.4 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 639.3 mg, Sugar 1.6 g

SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA



Sun-Dried Tomato Risotto With Mozzarella image

Make and share this Sun-Dried Tomato Risotto With Mozzarella recipe from Food.com.

Provided by Scarlett516

Categories     Rice

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

5 1/2 cups vegetable stock
1/3 cup sun-dried tomato
1 onion, chopped
2 cups arborio rice
1 cup mozzarella cheese, shredded
1 cup grated parmesan cheese
1/4 cup fresh basil, chopped
to taste salt and pepper

Steps:

  • In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
  • In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
  • Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
  • Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.

Nutrition Facts : Calories 229.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 17.6, Sodium 261.7, Carbohydrate 34.4, Fiber 1.6, Sugar 1.4, Protein 9.3

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

Categories     Cheese     Rice     Tomato     Side     Vegetarian     Parmesan     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

  • In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

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Top Asked Questions

What is risotto with sun dried tomatoes?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Risotto with sun-dried tomatoes is a decadent, delicious vegetarian and vegan main dish. Flavored with fresh basil, garlic, and parsley, this Italian-inspired risotto recipe makes a colorful rice entrée.
How much olive oil is in mushroom risotto?
Our lighter recipe uses just two teaspoons of olive oil alongside herbs, wine, mushrooms, and chicken broth to provide this risotto with plenty of flavor and character. Ideal for a weeknight, and the perfect light main or side dish, this mushroom risotto is a great low-cal comfort-food meal.
How do you rehydrate mushrooms for risotto?
Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste.
How do you cook rice with mushrooms and wine?
Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice.

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