MUSHROOM AND SUN-DRIED TOMATO RISOTTO
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
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
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA
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
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
MUSHROOM & SPINACH RISOTTO
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
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
SUN-DRIED TOMATO RISOTTO
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
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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