EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
RISOTTO WITH BACON AND KALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
- In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
- Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
- Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.
OVEN RISOTTO WITH KALE PESTO
Provided by Claire Saffitz
Categories Leafy Green Rice Side Kid-Friendly Dinner Kale Healthy Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
- Meanwhile, heat 2 tablespoons oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5-8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.
- Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15-18 minutes (it should be undercooked).
- Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.
- Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese.
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OVEN RISOTTO WITH KALE PESTO AND ROASTED MUSHROOMS
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5/5 (5)Total Time 1 hrCategory Vegetarian / Vegan EntreesCalories 771 per serving
From fromachefskitchen.com
5/5 (5)Total Time 1 hrCategory Vegetarian / Vegan EntreesCalories 771 per serving
- MUSHROOMS: Preheat oven to 350 degrees. Place the mushrooms on a baking sheet and toss with 2 tablespoons oil. Season with salt and black pepper. Place on a rack near the bottom of the oven and roast while starting the risotto.
- RISOTTO: Heat remaining 2 tablespoons oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat.
- Add onion, reduce heat to medium and cook, stirring often until softened and slightly translucent, approximately 4-5 minutes.
OVEN RISOTTO WITH KALE PESTO RECIPE | BON APPéTIT
2015-01-20 Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Step 2 Meanwhile, heat 2 …
From bonappetit.com
3.5/5 (120)Estimated Reading Time 2 minsServings 4Total Time 45 mins
From bonappetit.com
3.5/5 (120)Estimated Reading Time 2 minsServings 4Total Time 45 mins
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.
- Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).
- Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 Tbsp. oil, and ¼ cup cold water; process until smooth; season pesto with salt and pepper.
FARM FRESH TO YOU - RECIPE: OVEN RISOTTO WITH KALE PESTO
Cover and put the rice in the oven. Cook until most of the liquid is absorbed, about 15-18 minutes. While the rice cooks, prepare the pesto. In a food processor or blender, …
From farmfreshtoyou.com
Servings 2-4
From farmfreshtoyou.com
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FULL CIRCLE - RECIPE: OVEN RISOTTO WITH KALE PESTO
The kale and kale pesto make this risotto feel a little more healthy than your typical risotto. We'd love to try this oven-risotto technique with our other favorite risotto recipes. INSTRUCTIONS. Preheat the oven to 350 degrees Fahrenheit. In a small …
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For the risotto, melt the butter in a deep sauté pan over a medium heat. Add the oil, leeks and a pinch of salt, then cover and cook, stirring regularly, for 8-10 minutes until very soft. In a separate pan, heat the stock over a low heat. Add the garlic to the leeks and cook for …
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Mar 11, 2015 - This recipe, with a Tuscan kale pesto stirred in at the end, is as pretty as a spring day--bright green, hearty, and studded with toasty walnuts. Mar 11, 2015 - This recipe, with a Tuscan kale pesto stirred in at the end, is as pretty as a spring day--bright green, hearty, and studded with toasty walnuts. Pinterest . Today. Explore. When autocomplete results are available use up ...
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Oct 25, 2020 - Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy, hands-free way to make risotto that's perfect every time! Oct 25, 2020 - Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy, hands-free way to make risotto that's perfect every time! Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to …
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Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Meanwhile, heat 2 tablespoons oil in a …
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Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper. Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale ...
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Ingredients 1/2 cup walnuts, coarsely chopped, divided 4 tablespoons olive oil, divided 1 medium onion, finely chopped 1 cup arborio rice Kosher salt, freshly ground pepper 1/2 cup dry white wine 1 small garlic clove 1 cup (packed) fresh parsley leaves 3 tablespoons chopped fresh chives 2 cups torn Tuscan kale leaves, divided 2 tablespoons unsalted butter 3 ounces Parmesan, finely grated ...
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2016-02-23 Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 1/4 cup cold water; process until smooth; season pesto with salt and pepper. Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring constantly, until it ...
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Ingredients [ingredients] 1/2 cup walnuts, coarsely chopped, divided 4 tablespoons olive oil, divided 1 medium onion, finely chopped 1 cup arborio rice Kosher salt, freshly ground pepper 1/2 cup dry white wine 1 small garlic clove 1 cup (packed) fresh parsley leaves 3 tablespoons chopped fresh chives 2 cups torn Tuscan kale leaves, divided 2 tablespoons unsalted butter 3 ounces Parmesan ...
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