SPINACH AND LEMON RISOTTO
Provided by Chuck Hughes
Time 45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- In a saucepan, bring the stock to a simmer over medium-low heat.
- In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
- Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.
- In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.
- Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.
- To make veal stock:
- Preheat the oven to 450 degrees F.
- Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones. Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour.
- Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L) water. Discard fat from roasting pan. Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking) for 8 hours.
- Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L), about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.
ZIA ORSOLA'S SPINACH RISOTTO
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor. Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat. Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste. Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately.
SPINACH RISOTTO
Categories Rice Vegetable Side High Fiber Parmesan Spinach White Wine Healthy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls.
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
- Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.
CREAMY SPINACH AND SHRIMP RISOTTO
This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.
Provided by Aubrey W.
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
- Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
- Meanwhile, season shrimp with salt and pepper.
- Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
- When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g
RISOTTO WITH SPINACH AND PINE NUTS (RISTORANTE LA BRISA)
Provided by Elaine Louie
Categories dinner, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
- In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
- In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
- In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
- Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 1357 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH-BARLEY RISOTTO
Looking for a traditional rice recipe? Then check out this risotto made with barley and spinach that is ready in 35 minutes - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.
Nutrition Facts : Calories 450, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
OVEN-BAKED SPINACH RISOTTO
Make and share this Oven-Baked Spinach Risotto recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Butter a 1-1/2-quart casserole dish.
- Heat oil and butter in a skillet over medium heat.
- Add in green pepper, onion and garlic; saute for about 5 minutes.
- Add in the rice; stir to coat well.
- Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
- Transfer mixture to the prepared casserole dish.
- Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
- Bake for 35-40 minutes or until the rice is tender.
SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY SPINACH RISOTTO
Make and share this Creamy Spinach Risotto recipe from Food.com.
Provided by Schnuck
Categories Short Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
- Add Arborio to pot and sauté for about 3 minutes.
- Add wine to rice and sauté until nearly dry, then mix in spices.
- Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
- During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
- Put cream into a food processor, add spinach mix including juice, and process until smooth.
- When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
- Add cheese, mix, and serve.
SPINACH RISOTTO WITH PEAS
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a small saucepan, combine broth with 2 cups water. Bring just to a simmer; keep warm over low heat.
- In a medium saucepan, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add rice; cook, stirring, until well coated, 1 to 2 minutes. Add wine; cook, stirring, until absorbed, about 1 minute.
- Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).
- Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.
Nutrition Facts : Calories 387 g, Fat 20 g, Fiber 4 g, Protein 14 g
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
SHRIMP 'N' SPINACH RISOTTO
I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining 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, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
MUSHROOM & SPINACH RISOTTO
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium
RISOTTO WITH SPINACH
A simple vegetarian risotto recipe with spinach.
Provided by eatmania
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
- In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
- When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto.
- Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
- Serve with grated parmesan and lemon slices.
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CLASSIC SPINACH RISOTTO RECIPE (VIDEO) | COOKTORIA
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4.8/5 (22)Calories 634 per servingCategory Main Course, Side Dish
- Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
- Meanwhile, add the olive oil, 2 tablespoons of butter, diced onion, and garlic to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
- Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
- Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
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