Quick And Easy Creamy And Smoky Risotto Pilaf Recipes

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CREAMY MUSHROOM RISOTTO



Creamy Mushroom Risotto image

Mushroom risotto is a gourmet side dish that is so easy to prepare!

Provided by Holly Nilsson

Categories     Side Dish

Time 50m

Number Of Ingredients 8

1 tablespoon olive oil
12 ounces mushrooms (any variety, thinly sliced)
¼ cup onion (chopped)
2 tablespoons butter
1 cup arborio rice
½ cup white wine (or extra broth)
3 cups chicken broth (divided, or mushroom broth)
⅓ cup freshly grated Parmesan cheese

Steps:

  • Warm the broth in the microwave.
  • Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
  • Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
  • Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
  • Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 46 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 831 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

THE BEST CREAMY RISOTTO RECIPE



The Best Creamy Risotto Recipe image

Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish or main entrée.

Provided by Chef Billy Parisi

Categories     Main     Side Dish

Number Of Ingredients 9

1-2 tablespoons olive oil
1 peeled small diced yellow onion
3 finely minced garlic cloves
4 cups arborio rice
1 cup chardonnay
10 cups chicken stock (heated)
½ cup heavy cream
1 cup grated parmesan cheese
sea salt and pepper to taste

Steps:

  • Add the olive oil to a large pot or rondeau over medium-low heat.
  • Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
  • Add in the garlic and cook for 1 to 2minutes.
  • Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
  • Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
  • Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
  • Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
  • Serve with more parmesan cheese, pepper, and optional parsley garnish.

Nutrition Facts : Calories 309 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 315 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY TRADITIONAL RISOTTO



Easy Traditional Risotto image

This fabulous, delicious, and easy traditional risotto recipe is made with short-grain Arborio rice, chicken broth, olive oil, and lots of patience.

Provided by Linda Larsen

Categories     Dinner     Entree     Lunch

Time 35m

Yield 6

Number Of Ingredients 10

5 cups chicken broth (warmed)
3 tablespoons olive oil
1 onion (diced)
3 cloves garlic (minced)
2 cups short-grain Arborio rice
1/2 cup dry white wine, or more chicken broth
1/2 cup Parmesan cheese (freshly grated)
2 tablespoons butter
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.
  • Heat the olive oil in another heavy saucepan over medium heat. Cook the onion and garlic, stirring frequently, until the onion becomes translucent, about 4 to 5 minutes-don't let the vegetables brown.
  • Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes, until some grains begin to look translucent.
  • Add the wine or extra 1/2 cup chicken broth. Cook and stir until liquid is absorbed.
  • Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.
  • Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center (or al dente ). Test it by biting into some grains.
  • When the rice is done, remove the pan from the heat and stir in the cheese and butter, and salt and pepper to taste. Stir until melted, then serve.

Nutrition Facts : Calories 247 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, Sodium 1049 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

QUICK AND EASY CREAMY AND SMOKY RISOTTO-PILAF



Quick and Easy Creamy and Smoky Risotto-Pilaf image

Somewhere between a pilaf and risotto, this is a quick and easy creamy rice dish that is gourmet quality with a subtle smoked cheese and herbs finish. The smoked cheese is what makes this dish!

Provided by Holleta

Categories     Rice Pilaf

Time 26m

Yield 8

Number Of Ingredients 13

3 tablespoons olive oil
½ (16 ounce) package uncooked angel hair pasta, broken into 1-inch pieces
1 ½ cups instant rice
1 cup milk
¾ cup water
3 tablespoons chicken bouillon
2 teaspoons chopped onion
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dried parsley
¼ cup grated Parmesan cheese
3 slices shredded smoked Gouda cheese

Steps:

  • Heat olive oil in a saucepan over medium heat. Add pasta; cook and stir until evenly-browned, about 3 minutes.
  • Stir in rice, milk, water, bouillon, onion, Italian seasoning, garlic powder, pepper, and parsley. Reduce heat to low and cook until rice is tender, 6 to 8 minutes. Add Parmesan cheese and Gouda cheese; cover and cook until cheeses are melted, about 2 minutes more.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 32.8 g, Cholesterol 16.6 mg, Fat 10.2 g, Fiber 1.6 g, Protein 9.2 g, SaturatedFat 3.4 g, Sodium 233.7 mg, Sugar 2.3 g

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

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.

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