SLOW-COOKER LEMON SCENTED RISOTTO
Progresso® chicken broth provides a simple addition to this slow cooked risotto - a tasty Italian side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic; cook 2 to 3 minutes, stirring frequently, until shallots are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Pour rice mixture into slow cooker.
- In 8-cup microwavable measuring cup, microwave broth on High 2 minutes or until very hot. Pour into slow cooker. Stir in 1 teaspoon thyme, the salt and pepper.
- Cover; cook on High heat setting 2 hours. Stir in cheese, remaining 2 tablespoons butter, the lemon peel and lemon juice. Garnish with additional thyme, lemon peel and ground pepper. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
LEMON & PEA RISOTTO
With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
LEMON-PARMESAN RISOTTO
There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
- In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
- Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
SLOW COOKER RISOTTO
The classic Italian rice dish, now simplified in a slow cooker near you!
Provided by Lady7Fire
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g
SLOW-COOKER RISOTTO
No time to keep an eye on your risotto? There's an easier way! Just toss it in your slow cooker and watch the magic happen.
Provided by Food.com
Categories Low Cholesterol
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
- Add the rice and coat it with the mixture.
- Stir in the wine and chicken broth.
- Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
- Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
- corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
- to warm up the item but not to overcook it.
Nutrition Facts : Calories 294.8, Fat 12, SaturatedFat 2.8, Cholesterol 4.8, Sodium 550.5, Carbohydrate 36.5, Fiber 1.2, Sugar 0.4, Protein 8.6
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- Melt butter in a medium saucepan over medium. Add rice. Cook, stirring often, until lightly toasted, about 4 minutes. Place in a 6-quart slow cooker; stir in warmed broth, wine, lemon zest and juice, salt, and pepper. Cover and cook on LOW until about half of the liquid has been absorbed, about 1 hour.
- Remove lid, and stir in asparagus. Cover and continue cooking on LOW until rice is al dente and creamy and asparagus is tender, about 1 hour more. Remove lid, and stir in Parmesan and cream until combined. Garnish with chopped parsley and lemon zest. Serve immediately.
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