Risotto With Autumn Vegetables Recipes

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RISOTTO WITH VEGETABLES



Risotto with Vegetables image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
Salt
1 cup carnaroli rice
1 cup white wine
2 cups vegetable stock or chicken stock
6 ounces zucchini, diced
6 ounces red bell pepper, diced
6 ounces yellow bell pepper, diced
1 tomato, diced
Fresh basil
Cherry tomatoes

Steps:

  • Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
  • Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
  • Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
  • To serve, place on large platter and garnish with basil leaves and cherry tomatoes.

FRESH VEGETABLE RISOTTO



Fresh Vegetable Risotto image

Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.

Provided by BeccaB3c

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 cup arborio rice or 1 cup long grain rice
3 cups vegetable broth or 3 cups chicken broth
3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces
1 medium tomatoes, seeded and diced (3/4 cup)
1/4 cup shredded carrot
1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil or 3 tablespoons parsley
tomatoes, slices (optional)

Steps:

  • In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
  • Stir in the rice- Cook and stir for 5 minutes.
  • Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
  • Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
  • Continue to cook and stir till liquid is absorbed.
  • Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
  • Continue to cook and stir till liquid is absorbed.
  • Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
  • This should take about 15 minutes.
  • Stir in tomato, carrot, and the remaining 1/2 cup broth.
  • Cook and stir till rice is slighly creamy and just tender.
  • Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
  • If desired, garnish with some tomato slices- Serve immediately.

VEGETABLE RISOTTO



Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

RISOTTO WITH AUTUMN VEGETABLES



Risotto With Autumn Vegetables image

Make and share this Risotto With Autumn Vegetables recipe from Food.com.

Provided by JackieOhNo

Categories     Short Grain Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only)
4 cups chicken broth, preferably homemade (or as needed)
2 cups italian short-grain rice (such as Arborio or Tesori)
1 small carrot, pared and cut into 1/4-inch dice
1 small turnip, pared and cut into 1/4-inch dice
1 small celery rib, cut into 1/4-inch dice
salt & freshly ground black pepper
1/4 cup freshly grated parmesan cheese
1/4 cup diced canned Italian plum tomato
1 garlic clove, minced

Steps:

  • Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
  • Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
  • Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
  • Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
  • Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
  • Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

Nutrition Facts : Calories 611.5, Fat 22.1, SaturatedFat 9.8, Cholesterol 36, Sodium 888.8, Carbohydrate 86.5, Fiber 4, Sugar 3.2, Protein 14.6

RISOTTO WITH WINTER VEGETABLES



Risotto with Winter Vegetables image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons unsalted butter
1 medium onion, chopped
4 cloves garlic, smashed
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 1/2 cups Arborio rice
3 carrots, cut into large chunks
2 sprigs fresh thyme
1 small celery root (about 1 pound), peeled and cut into chunks
1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional
3 cups chicken broth, low-sodium canned or homemade
1/2 cup dry white wine
1 large bunch mustard greens, washed and torn (4 to 5 cups)
1 cup freshly grated pecorino, plus additional for serving

Steps:

  • Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
  • Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
  • Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.

RISOTTO WITH LEMON AND SPRING VEGETABLES



Risotto with Lemon and Spring Vegetables image

This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound fresh asparagus, trimmed
5 cups chicken stock
6 tablespoons butter, divided
1 pound fresh baby spinach, thinly sliced
1 teaspoon salt
1 medium leek (white portion only), finely sliced
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 tablespoons lemon juice
3/4 cup cubed fully cooked ham
1 tablespoon grated lemon zest
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

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