ROASTED VEGETABLE RISOTTO
Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.-
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CARROT RISOTTO
This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
- When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
- When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
- Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
- Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.
PARMESAN-CARROT RISOTTO
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
- In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
- Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
Nutrition Facts : Calories 385 g, Fat 8 g, Fiber 4 g, Protein 11 g
CHICKEN AND VEGETABLE RISOTTO
Make and share this Chicken and Vegetable Risotto recipe from Food.com.
Provided by Ck2plz
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
- Place chicken broth into medium saucepan; bring to a boil over high heat.
- Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
- Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 505.9, Fat 5, SaturatedFat 1.6, Cholesterol 68, Sodium 1566.1, Carbohydrate 69.8, Fiber 3.8, Sugar 4.2, Protein 42.6
SPRING-VEGETABLE RISOTTO
Provided by Moira Hodgson
Categories dinner, quick, main course, side dish
Time 20m
Yield 4 first-course servings
Number Of Ingredients 11
Steps:
- In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
- Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
- Add one-half cup more stock and continue cooking, stirring frequently.
- Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
- Stir in the cheese and remaining butter. Serve immediately.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 941 milligrams, Sugar 9 grams, TransFat 0 grams
VEGETABLE RISOTTO WITH PESTO
Just came up with this one from some stuff lying around the house. It turned out to be tasty, so I decided to share it with you. Let me know what you think!
Provided by Myra9035
Categories Short Grain Rice
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Begin by melting the butter in a large saucepan or wok.
- Add the onion and fry for a few minutes.
- Add the pepper to the onion and fry for another two or three minutes.
- Turn the heat down to medium-low.
- Add the rice and stir to coat.
- The rice grains should turn from cloudy to clear.
- Begin adding the bouillon, about 1/4 cup at a time.
- It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
- After about 10 minutes, add the chopped tomato and the zucchini.
- After 20 minutes add the mushrooms.
- Continue to add bouillon when the rice has absorbed it.
- After about 25 minutes add the peas.
- The bouillon should be just about up by now.
- The rice usually takes about 25-30 minutes to finish cooking.
- To test for doneness, take a bite.
- It could be a bit chewy, but shouldn't be really hard.
- After the bouillon has been used up and the rice is done, stir in the pesto.
- Mix well.
- You can add salt and pepper to taste.
- Mixing in some extra grated parmesan makes the rice a bit creamier.
- Top with a bit of parmesan, if desired.
- Serve with a nice crusty bread.
- For Vegetarian use the Vegetable Stock.
Nutrition Facts : Calories 363.5, Fat 10.1, SaturatedFat 4.8, Cholesterol 24.3, Sodium 482.4, Carbohydrate 55.2, Fiber 4.9, Sugar 13.9, Protein 14
BAKED RISOTTO WITH ROASTED VEGETABLES
Provided by Sarah Copeland
Categories Wine Cheese Dairy Rice Vegetable Bake Vegetarian Dinner Parmesan Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
- Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
- Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
- Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.
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