LEMON BASIL RISOTTO
This Lemon Basil Risotto recipe is rich, creamy, and zingy! Perfect as an easy and healthy side dish or delicious and filling vegetarian main course.
Provided by Live Eat Learn
Categories Healthy Quick and Easy Vegetarian Pescatarian Easy Quick Shellfish-Free Full Meal Gluten-Free Egg-Free Soy-Free Spring Summer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Heat Olive Oil (1 tablespoon) over medium heat in a large pot. Add White Onion (1), Garlic (2 clove), and Celery (3 stalk), cooking until translucent and soft, about 5 minutes.
- Add dry ricArborio Rice (1 1/4 cup) and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Add wiWhite Wine (3/4 cup) to the pot and simmer until wine has completely reduced.
- Slowly add the Low-Sodium Vegetable Broth (4 1/4 cup) to the pan, adding 1/2 cup at a time. Wait until broth has almost completely absorbed before adding another 1/2 cup. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth.
- Stir in Fresh Basil (2 tablespoon), Lemon (1), Ground Black Pepper (to taste) zest and juice, and Butter (2 tablespoon). Taste and add Salt (to taste) and Parmesan Cheese (1/2 cup) to suit your liking. Serve immediately for optimal tastiness. Enjoy!
Nutrition Facts : Calories 105 calories, Fat 3.4 g, SaturatedFat 1.5 g, Protein 2.9 g, Carbohydrate 14.5 g, Fiber 0.8 g, Sugar 1.1 g, Sodium 78.1 mg, TransFat 0 g, Cholesterol 5.9 mg, UnsaturatedFat 1.4 g
PUMPKIN AND SHRIMP RISOTTO
Make and share this Pumpkin and Shrimp Risotto recipe from Food.com.
Provided by Broke Guy
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
- Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
- Add the rice and stir well to coat.
- Add the wine and stir until the liquid is absorbed.
- Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.
- When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
- Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
- Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
- Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
Nutrition Facts : Calories 655.5, Fat 12.8, SaturatedFat 3.5, Cholesterol 150.2, Sodium 1750, Carbohydrate 89.4, Fiber 4.6, Sugar 3.4, Protein 31.6
PUMPKIN, LEMON AND BASIL RISOTTO
This is one of my own creations, which came about when we had very few ingredients in the fridge and couldn't be bothered going shopping!
Provided by LilKiwiChicken
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven until it has reached 200 degrees (Celsius).
- Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes.
- Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
- In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn.
- Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
- Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used.
- Add the roast pumpkin and lemon juice, and stir until combined.
- Then, add the chopped basil and stir through until just wilted.
- Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).
DUCK AND PUMPKIN RISOTTO WITH SPICY PUMPKIN SEEDS
This wonderful risotto is a perfect fall dish courtesy of Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Place pumpkin on a rimmed baking sheet and roast until pumpkin is tender, 30 to 35 minutes, rotating baking sheet halfway through.
- Heat oil in a large saucepan along with 2 tablespoons reserved duck fat over high heat. Add onions and cook, stirring, for 1 minute. Stir in rice and cook, stirring, for 1 minute; stir in pumpkin and garlic. Stir in 1 1/2 cups stock and season with salt and pepper; bring to a boil.
- Reduce heat to medium and continue to cook, stirring. Add stock, 1 cup at a time, stirring until liquid is fully absorbed before each addition, until rice is al dente, 16 to 18 minutes.
- Stir in shredded duck, butter, heavy cream, basil, and cheese; continue cooking until rice is tender and creamy, about 2 minutes more. Serve risotto immediately garnished with pumpkin seeds, chives, and more cheese, if desired.
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5/5 (5)Calories 368 per servingServings 6
- To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping.
HEALTHY LEMON BASIL RISOTTO - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
4.4/5 (8)Total Time 40 minsCategory Side DishCalories 292 per serving
- Heat olive oil in pan. Add in onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
- Add in rice, 2 cups of broth, wine and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes over medium heat until the rice starts to absorb the liquid.
- After rice has simmered, stir in remaining broth, cheese, herbs, lemon juice, lemon zest and spices. Stir constantly on medium heat for 5-10 minutes until rice has absorbed all liquid and is creamy.
THE BEST LEMON BASIL RISOTTO RECIPE | LIVE EAT LEARN
From liveeatlearn.com
4.7/5 (12)Total Time 25 minsCategory Main Dishes, Pastas, Side DishesCalories 416 per serving
- Base: Heat oil over medium heat in a large pot. Add onion, garlic, and celery, cooking until translucent and soft, about 5 minutes.
- Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
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4.9/5 (17)Total Time 30 minsCategory Main CourseCalories 398 per serving
- Start by cutting your chicken into bite sized pieces and then sprinkling them with salt, pepper and onion powder. Add 2 tablespoons olive oil to a large skillet and cook chicken until browned over medium high heat, usually about 5-7 minutes. When the chicken is cooked, remove it from the skillet and set aside.
- Using the same skillet, add 4 tablespoons butter and once melted, add diced onions. Stir and cook over medium heat for 2-3 minutes then add garlic and cook for another minute.
- Add in arborio rice and stir to mix, coating the rice in the butter and onions. Add in wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used. This should take about 15 - 20 minutes.
- Once the risotto is soft and cream, add in the lemon juice, lemon zest, Parmesan cheese, basil, remaining butter and cooked chicken pieces. Stir to combine and serve Lemon Basil Chicken Risotto immediately. Garnish with more basil
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Servings 4Total Time 50 minsCategory Dinner
- Place stock and juice in a medium saucepan over medium heat. Bring to the boil. Reduce heat and simmer, covered, until required.
- Meanwhile, heat spread in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
- Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring constantly, until liquid has absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy.) Stir in spinach and basil.
- Meanwhile, combine oil and paprika in a shallow glass or ceramic dish. Add fish and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook snapper for 2 minutes each side or until just cooked through. Serve snapper with risotto, lemon wedges and extra basil (see tip).
LEMON BASIL RISOTTO - MY LIFE AFTER DAIRY
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Cuisine ItalianCategory Side DishServings 6Estimated Reading Time 4 mins
- If you are using wine, add it at this time. (Feel free to also pour yourself a glass)If you are not using wine, add ½ c. vegetable broth at this time. (I would not suggest pouring a glass of this for yourself.)Stir to incorporate your liquid of choice until all has been incorporated into the rice.
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