RICE COOKER RISOTTO
I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.
Provided by turtle311
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Place the rice and heated chicken stock into the rice cooker.
- Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
- Sprinkle Parmesan cheese over the rice and stir.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 46.9 g, Cholesterol 12.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 718.1 mg, Sugar 0.5 g
ORANGE CHIPOTLE RISOTTO IN RICE COOKER OR STOVE TOP
The creamy rice is flavored with fresh orange juice and zest. The smokey chipotle in adobo complements the orange. Saffron giving this a beautiful color. The cheese adds to the creaminess and saltiness so take care when seasoning.
Provided by Rita1652
Categories White Rice
Time 1h10m
Yield 3 cups, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Rice Cooker:.
- Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one which should be 1 hour.
- Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
- Stove Top:.
- Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.
ORANGE RISOTTO WITH FONTINA CHEESE
Make and share this Orange Risotto With Fontina Cheese recipe from Food.com.
Provided by iris5555
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large frying pan over medium heat.
- Add onion and saute until softened, about 5 minutes.
- Add the rice and stir until the grains are coated, about 2 minutes.
- Pour in the wine and stir until the liquid has evaporated.
- Begin stirring in the broth, 1/2 cup at a time.
- Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
- **Add the Fontina 5 minutes BEFORE the rice is cooked.
- Season with salt and white pepper and add the orange juice and zest.
- Stir well and serve.
Nutrition Facts : Calories 525.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 57.9, Sodium 1037, Carbohydrate 64, Fiber 4.4, Sugar 1.8, Protein 16.2
ORANGE-CHIPOTLE CHICKEN
Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.
ROASTED BUTTERNUT ORANGE RISOTTO
Roasted butternut squash chunks are stirred into a creamy orange flavored risotto, made flavorful with Swanson® Unsalted Chicken Stock, and garnished with dried cranberries and chopped pecans.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.
- Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.
- Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.
- Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
- Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 45.2 g, Cholesterol 7.6 mg, Fat 8.8 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 128.2 mg, Sugar 9.8 g
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