GREEN RISOTTO
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring water and stock to a boil, then reduce heat to low to keep warm.
- In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
- When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.
RISOTTO WITH PARSNIPS AND GREENS
Risotto is a fine option for brunch, lunch or dinner. With a minimum of ingredients and fuss, it is ready in about a half-hour, and always appreciated.
Provided by David Tanis
Categories dinner, side dish
Time 40m
Yield 6 generous servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into 1/2-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil. Roast until tender and lightly browned, about 15 to 20 minutes. Remove from the oven.
- Remove the stems from the greens and cut them into 1/2-inch-wide ribbons. Bring a pot of water to a boil over high heat, add salt and cook very briefly. Drain, cool and squeeze dry. Set aside.
- Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes. Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes. Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so. When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
- Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
- Transfer the risotto to a warm serving dish. Spoon the vegetables over and fold them gently into the rice. Serve with grated pecorino or Parmesan cheese.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 4 grams, TransFat 0 grams
PARSNIP AND ROSEMARY RISOTTO
Provided by Jill Silverman Hough
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
- Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper.
- Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
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