Poor Mans Risotto Recipes

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POOR MANS RISOTTO



Poor Mans Risotto image

Make and share this Poor Mans Risotto recipe from Food.com.

Provided by PinkCherryBlossom

Categories     White Rice

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

6 slices vegetarian bacon
12 sliced mushrooms
1 tablespoon sunflower oil
1 small onion, chopped
150 g long grain rice
300 ml hot vegetable stock, made with cube
1/2 cup grated cheddar cheese

Steps:

  • Dry fry the bacon until the fat starts to come out. add mushrooms and up the heat a little fry until the mushrooms are golden.
  • remove from heat and keep warm.
  • Heat the oil and fry the onion until soft. Add the garlic, stir and add the rice and stock. Cook until almost all the liquid is gone remove from heat, stir and leave to stand covered for 5 minutes.
  • Stir cheese through pasta and top with mushrom mix.

Nutrition Facts : Calories 532.7, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 405.4, Carbohydrate 68.3, Fiber 2.9, Sugar 3.5, Protein 17.6

"POOR MAN LOBSTER" AND SHRIMP RISOTTO WITH TRUFFLE ESSENCE



Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

1 pound monk fish fillet cut into 5 inch cubes
2 tablespoon flour
12 21/25 shrimp diced into 1/4 inch pieces (save 4 shrimp whole)
2 cups arborio rice
3 tablespoon butter
1 small onion chopped
3 cups chicken broth or water
2 tablespoon olive oil
1 medium onion chopped
1 medium carrot chopped
1 celery stalk chopped
1 tablespoon Tomato paste
4 large tomato peeled, seeded and diced (or one can dice tomato in juice)
4 cloves of garlic chopped
1 cup dry white wine
1/4 cup brandy
1/2 cup heavy cream
thyme/bay leave
Salt and pepper to taste
2 tablespoon. Truffle oil
Herb of your choice for garnish (chervil, parsley, tarragon or basil)

Steps:

  • To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside.
  • To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil.

POOR MAN'S PAELLA



Poor Man's Paella image

My father-in-law cooks classic paella in the traditional style: in a massive pan over a live fire in the backyard. Made with rice, seafood, saffron, sausage, and chicken, paella is expensive. My solution is to use less pricey mussels or clams with chicken drumsticks and Italian sausage. A blend of turmeric and paprika can stand in for saffron, or use inexpensive dried safflower, a.k.a. "Mexican saffron," readily available on the West Coast.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield Serves 4

Number Of Ingredients 17

1 large plum tomato, cored and quartered
1 small yellow onion, roughly chopped
1 large red bell pepper, halved, seeded, and roughly chopped
2 garlic cloves, roughly chopped
4 chicken drumsticks
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 pound spicy Italian sausage, sliced into 1/2-inch pieces
1/4 pound medium shrimp (26-30 per pound), peeled and deveined
Zest and juice of 1 lemon
1/2 teaspoon sweet paprika
1/4 teaspoon ground turmeric
2 cups short-grain white rice
2 cups chicken broth
2 cups water
1/2 pound fresh clams or mussels

Steps:

  • 1. Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
  • 2. Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large skillet over low heat. Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes. Use a slotted spoon to transfer the chicken and sausage to a plate and set aside. Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes. Quickly transfer them to the plate with the meat.
  • 3. Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes. Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice. Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan. Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low. Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice. Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
  • 4. Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish. Pour the lemon juice over the top and cover. Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes. Serve.

POOR MAN'S PAELLA



Poor Man's Paella image

Okay I have to admit it, I've never tasted saffron. It is just one of those things I can not justify the price. Of course I am on a budget and have to save money where I can. That was how the recipe for Poor Man's Paella came about. Also, Oklahoma is land-locked and seafood is pretty pricey so it found its way out of the dish too. Now this obviously is not traditional spanish paella. I am sure you can argue that it isn't paella at all but I won't go into a long rant about origins of words (I majored in English) or history and origins of dishes. So some will just have to agree to disagree with me. Regardless my family loves this and I am always looking for one-pot meals to cook. The only draw back for me is I am horrible with rice. I have no idea why,no matter what method I try, it ends up cooking wrong. I think the rice is out to get me... I can hear it now mocking me from the kitchen.

Provided by Maiden77

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 lb smoked sausage, quartered and diced into 1/2 inch pieces
4 boneless skinless chicken breasts
1 onion, diced small
2 bell peppers, any color steamed and seeded, diced small
1 jalapeno, steamed and seeded, minced
1 tablespoon paprika
1 tablespoon cumin
1/4 teaspoon cayenne
4 garlic cloves, minced
1 (14 ounce) can diced tomatoes, drained and diced
2 cups white rice, rinsed and allowed to drain dry
4 cups chicken broth
1 bay leaf
2 tablespoons dried parsley
1 cup frozen peas
salt and pepper

Steps:

  • Heat oil in a 12-inch skillet with high sides. Add the smoked sausage to the pan and brown. Removed from the pan and set aside.
  • Pat chicken breasts dry and season with salt and pepper on both sides. Over medium-high heat, brown both sides of the chicken breasts. Remove from the pan and tent with foil.
  • Add the onion and all the peppers and cook, scrapping up the brown bits from the pan. Cook until the vegetables have softened.
  • Add the garlic and cumin, paprika, and cayenne; cook until fragrant, about a minute. Add the tomatoes and rice and stir until coated.
  • Pour in the chicken broth and add the bay leaf and bring to a boil. Cover and reduce heat to simmer. Cook until the rice is tender (roughly 20-30 minutes, try to leave covered.).
  • Once the rice is cooked, add salt and pepper to taste. Dice the chicken into 1-inch pieces and add it and the smoked sausage to the pan.
  • Stir in the parsley and peas and cover, continue to cook over low heat until the any pink that might remain is cooked from the chicken and the chicken and sausage is heated through.

Nutrition Facts : Calories 1137.8, Fat 50.6, SaturatedFat 15.3, Cholesterol 145.8, Sodium 2817.9, Carbohydrate 98.8, Fiber 8.1, Sugar 9.3, Protein 68

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