NORTHERN ITALIAN WHITE BEAN AND SPINACH RISOTTO
Steps:
- In 4-quart saucepan or Dutch oven, sauté onion in 2 tablespoons butter over medium- high heat until tender, about 3 minutes. Add wine, rice, and white beans and continue cooking, stirring continuously, 1 minute. Add 3 cups chicken broth, reduce heat to simmer, and continue cooking, uncovered, stirring occasionally until rice is al dente and mixture is thick, about 18 minutes. Add remaining chicken broth, in 1/4 cup measurements, to maintain creamy consistency. Remove from heat and stir in baby spinach, dried apricots, Asiago cheese and remaining butter. Place in serving bowl and garnish with toasted walnuts. Yield: 6 servings
CREAMY ITALIAN WHITE BEAN SOUP
Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.
Provided by colleenlora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
- With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
- In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
- Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g
RISOTTO FLORENTINE
A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth over medium heat.
- Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
- Stir in rice. Cook, stirring frequently, until rice begins to brown.
- Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
- Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.
Nutrition Facts : Calories 520, Carbohydrate 90 g, Cholesterol 15 mg, Fat 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
RISOTTO WITH SPINACH AND PINE NUTS (RISTORANTE LA BRISA)
Provided by Elaine Louie
Categories dinner, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
- In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
- In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
- In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
- Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 1357 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
More about "northern italian white bean and spinach risotto recipes"
CLASSIC SPINACH RISOTTO RECIPE (VIDEO) | COOKTORIA
From cooktoria.com
4.8/5 (22)Calories 634 per servingCategory Main Course, Side Dish
- Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
- Meanwhile, add the olive oil, 2 tablespoons of butter, diced onion, and garlic to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
- Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
- Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
CREAMY SPINACH RISOTTO - ITALIAN RECIPE BOOK
From italianrecipebook.com
Estimated Reading Time 3 minsTotal Time 30 mins
- If you are using bouillon cubes instead of meat/vegetable broth, start by dissolving it in the water according to directions on the package. You might need more than 1 bouillon cube. Consider you’ll need at least 5 cups of stock.
- We’ll also need to get ready our spinach. If you are using a pack of baby spinach or a pack of spinach that’s already washed and dried, you can skip the next step completely.
- But if you are using fresh spinach from the local market or your garden, make sure you wash it thoroughly. I like to wash spinach under the cold running water and leave it to drain before I’m preparing the rest of the ingredients. You can also pat-dry it with a paper towel. Remove hard stems, and shred green leaves with a sharp knife. Don’t worry if you still get some pieces of stems in. Once cooked, they’ll be soft and tender, and I actually love feeling those slightly uneven texture bites.
- Finely chop shallot or a small white onion. Add it to a large skillet pan placed over medium-low heat together with some olive oil. Saute for a minute or two, add rice. Start mixing it into shallots and olive oil in the pan.
RISOTTO WITH SPINACH | WILLIAMS SONOMA
From williams-sonoma.com
WHITE BEAN RISOTTO WITH GARLICKY GREENS - KITCHEN KONFIDENCE
From kitchenkonfidence.com
BEAN AND SPINACH RISOTTO – ONTHEFLY RECIPES
From ontheflyrecipes.com
SPINACH PARMESAN RISOTTO RECIPE - COOK.ME RECIPES
From cook.me
PARMESAN RISOTTO - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
ITALIAN SAUSAGE & NORTHERN BEAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
RISOTTO RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TRADITIONAL WHITE BEAN RISOTTO - THE HUNGRY BITES
From thehungrybites.com
5-INGREDIENT SPINACH RISOTTO | KITCHN
From thekitchn.com
RISOTTO WITH BEANS AND SPINACH RECIPE - RECIPETIPS.COM
From recipetips.com
WHITE BEANS AND SPINACH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN SAUSAGE, WHITE BEAN, AND SPINACH SOUP | FOODTALK
From foodtalkdaily.com
GREEN BEAN AND SPINACH RISOTTO - FOOD SAVVY
From foodsavvy.org.uk
PANISSA RISOTTO AND BEANS - ORIGINAL RECIPE FROM PIEDMONT - ITALIAN …
From italiannotes.com
WHITE RISOTTO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
NORTHERN ITALIAN RECIPES - PINTEREST
From pinterest.com
WHITE BEAN, SPINACH AND TOMATO RISOTTO – AMIE VALPONE
From thehealthyapple.com
ITALIAN CHICKEN AND SPINACH PASTA - ERREN'S KITCHEN
From errenskitchen.com
SPINACH RISOTTO - THE ITALIAN TASTE
From theitaliantaste.com
ITALIAN WHITE BEANS AND SPINACH - DIABETES DPG
From diabetesdpg.org
WHITE BEAN RISOTTO (RISOTTO AL FAGIOLI) - VEGETARIAN RECIPES
From foodandspice.com
10 BEST NORTHERN ITALIAN SOUPS RECIPES - YUMMLY
From yummly.com
TUSCAN SAUSAGE BEAN RISOTTO - THE TINY ITALIAN
From thetinyitalian.com
ITALIAN SAUSAGE BEAN SOUP RECIPE HOW TO MAKE IT TASTE RECIPES
From tprecipes.com
ITALIAN WHITE BEANS - PLATINGS - PAIRINGS
From platingsandpairings.com
SPINACH RISOTTO - VEGAN RECIPE - THIS WIFE COOKS™
From thiswifecooks.com
GREEN BEAN AND SPINACH RISOTTO | HUBBUB FOUNDATION
From hubbub.org.uk
CLASSIC ITALIAN RISOTTO - FIVE VERSIONS - KINGSTON OLIVE …
From kingstonoliveoil.com
ITALIAN WHITE BEAN, SPINACH AND BEEF SOUP
From summitnaturalhealth.ca
NORTHERN ITALIAN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
NORTHERN ITALIAN POTATO TORTA RECIPE - THERESCIPES.INFO
From therecipes.info
RECIPES - GINO D'ACAMPO OFFICIAL WEBSITE
From ginodacampo.com
SLOW COOKER ITALIAN WHITE BEANS RECIPE - FOOD NEWS
From foodnewsnews.com
WHITE BEANS AND SPINACH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SPINACH RISOTTO RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
SPINACH RISOTTO RECIPE (WITH LEMON) - KYLEE COOKS
From kyleecooks.com
CHEESY BEAN + SPINACH RISOTTO (+ LEFTOVER ARANCINI BALLS)
From boldbeanco.com
THE STORY BEHIND RISOTTO - GOURMET TRAVELLER
From gourmettraveller.com.au
15-MINUTE ITALIAN GREENS AND BEANS RISOTTO - SIP AND SPICE
From sipandspice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love