Risotto With Peas And Sun Dried Tomatoes Recipes

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MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

LEMON RISOTTO WITH PEAS



Lemon Risotto with Peas image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

RISOTTO WITH PEAS



Risotto With Peas image

Make and share this Risotto With Peas recipe from Food.com.

Provided by mermaidmagic

Categories     Short Grain Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium sweet onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/3 cups chicken broth
1 1/2 cups frozen peas
1/2 cup grated parmigiano-reggiano cheese
3 tablespoons dry white wine
salt and pepper

Steps:

  • Heat oil in a 3-1/2 quart sauté pan over medium heat.
  • Add onion and garlic.
  • Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
  • Add rice.
  • Cook, stirring, until grains look opaque, about 2- 3 minutes.
  • Add broth, wine and frozen peas.
  • Stir to combine.
  • Increase heat to medium-high, cover and bring to a boil, stirring often.
  • Reduce heat to low and simmer, uncovered.
  • Stir occasionally.
  • Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
  • Rice should be tender but not mushy.
  • Remove from heat.
  • Add cheese and stir to combine.
  • Season with salt and pepper if desired.
  • Serve warm, with additional grated cheese to top if desired.

Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9

RISOTTO WITH MUSHROOMS AND PEAS



Risotto with Mushrooms and Peas image

Provided by Kardea Brown

Time 1h

Yield 4 servings

Number Of Ingredients 11

6 cups chicken broth
1 stick (8 tablespoons) unsalted butter
1/4 cup olive oil
1 cup finely diced yellow onion
8 ounces baby bella mushrooms, sliced
5 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry white wine
1 1/2 cups grated Parmesan cheese
1 cup frozen peas
Kosher salt and freshly cracked multicolor pepper

Steps:

  • Heat the chicken broth in a medium saucepan, then cover and keep warm on low heat.
  • Melt the butter in a large saucepan over medium heat and add the olive oil. Add the onions and saute, stirring occasionally, under tender and translucent, 8 to 10 minutes. Add the mushrooms and garlic and saute, stirring occasionally, until the mushrooms are tender and the juices have evaporated, 10 to 12 minutes.
  • Next, add the rice and stir to incorporate with the vegetables, then immediately add the white wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of the broth to the pan and simmer over medium-low heat, stirring often, until the liquid is absorbed, 3 to 4 minutes. Continue to cook, adding broth by the cupful and stirring often, until the rice is tender and creamy, 28 to 32 minutes. Stir in the Parmesan and peas. Add salt and pepper to taste.

RISOTTO WITH PEAS AND SUN-DRIED TOMATOES



Risotto With Peas And Sun-Dried Tomatoes image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/2 cup sun-dried tomatoes, packed in olive oil
6 cups chicken or vegetable stock
2 tablespoons unsalted butter
3 scallions, minced
1 1/2 cups arborio rice
2/3 cup of dry white wine
Coarse salt and freshly ground pepper
1 cup fresh (or frozen) peas
1/3 cup of grated Parmesan cheese

Steps:

  • Chop the sun-dried tomatoes. Bring the chicken or vegetable broth to simmer.
  • Heat the butter in a large skillet and saute the scallions until they are soft. Add the rice and saute it, stirring, until it turns opaque.
  • Add the wine and let it reduce. Add one-half cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes all told, or until the rice is al dente.
  • When the rice is almost cooked, add the peas and tomatoes and stir thoroughly. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two and then serve with extra cheese passed separately.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1261 milligrams, Sugar 11 grams, TransFat 0 grams

RISOTTO WITH MUSHROOMS AND PEAS



Risotto With Mushrooms And Peas image

Provided by Marian Burros

Categories     dinner, main course, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 11

1/2 of a 1/2-ounce package of dried porcini or other wild mushrooms
4 cups no-salt-added chicken stock
1/2 cup chopped onion
2 teaspoons olive oil
8 ounces fresh mixed wild mushrooms or plain white mushrooms
1 cup Arborio rice
1/2 cup dry red wine
1 cup frozen small peas
1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Soak dried mushrooms in very hot water.
  • Heat chicken stock to a simmer in a saucepan.
  • Chop onion. Heat oil in a deep heavy-bottom nonstick pan until it is medium hot. Add onion, and saute until it begins to take on a little color.
  • Meanwhile, wash and slice fresh mushrooms and add to onion.
  • Add rice to mixture, and stir until it is well coated.
  • Add wine, and stir until it cooks away, about 2 minutes.
  • Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
  • Continue adding broth as it is absorbed into the rice, stirring often.
  • Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice. For last liquid addition, use mushroom liquid.
  • Add peas and cook a minute, until they are tender.
  • Grate cheese. When rice is tender and there is broth left to make it slightly runny, season with salt and pepper, and serve. Top with cheese.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 9 grams, Carbohydrate 115 grams, Fat 15 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1041 milligrams, Sugar 15 grams

SUN-DRIED TOMATO AND PESTO RISOTTO



Sun-Dried Tomato and Pesto Risotto image

Make and share this Sun-Dried Tomato and Pesto Risotto recipe from Food.com.

Provided by dicentra

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups canned low sodium chicken broth or 5 cups homemade stock, more if needed
1 cup water, more if needed
3 tablespoons olive oil
1 onion, chopped
2 cups arborio rice
1/2 cup dry white wine
1 1/4 teaspoons salt
1/2 cup sun-dried tomato, chopped
1/4 teaspoon fresh ground black pepper
3 tablespoons pesto sauce
1/4 cup grated parmesan cheese, more for serving

Steps:

  • In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
  • Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
  • Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
  • The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.
  • Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice.
  • You may not need to use all of the liquid, or you may need more broth or some water. Stir in the pepper, pesto, and Parmesan. Serve the risotto with additional Parmesan.

Nutrition Facts : Calories 576.1, Fat 14.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 1058.4, Carbohydrate 90.4, Fiber 4, Sugar 4.4, Protein 16.1

RISOTTO WITH PEAS



Risotto With Peas image

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 45m

Yield Six servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 pounds fresh peas, shelled (2 cups)
4 tablespoons unsalted butter
1 cup Arborio rice
1/4 cup dry white wine
7 cups chicken stock, homemade or low-sodium canned
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Steps:

  • In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
  • Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
  • Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 963 milligrams, Sugar 8 grams, TransFat 0 grams

RISOTTO WITH SUN-DRIED TOMATOES



Risotto With Sun-Dried Tomatoes image

A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.

Provided by lazyme

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 cups chicken broth or 4 1/2 cups chicken stock
4 tablespoons butter
2 garlic cloves, minced (or to taste)
1/4 cup shallot, minced
1 1/2 cups arborio rice
1/4 cup dry white wine
1/4 cup sun-dried tomato packed in oil, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Steps:

  • Heat the broth and maintain at a simmer.
  • In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
  • Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
  • Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
  • When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
  • Serve at once.

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