SUMMER RISOTTO
My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SUMMER RISOTTO
A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
- While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
- Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
- Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.
Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
LEMON RISOTTO WITH SUMMER SQUASH
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
- Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 7 grams
END OF SUMMER CORN RISOTTO RECIPE BY TASTY
What's better than summer corn at its peak? Try adding it to creamy risotto and you'll be blown away. Creamy herb cheese is stirred in at the end to add richness and flavor. It's simple, comes together quickly, and is an amazing side or even main dish for those cool summer nights.
Provided by Kelly Paige
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the corn kernels from the cobs.
- Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
- Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
- Add the rice and stir until fully combined. Let the rice toast for 1-2 minutes, until fragrant.
- Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
- Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
- Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
- Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
- Garnish with basil, shaved Parmesan, and more black pepper.
- Enjoy!
SUMMER MILLET RISOTTO
Steps:
- Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
- Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
- Remove from oven. Stir in salt and pepper.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams
More about "summer risotto recipes"
SUMMER RISOTTO RECIPE | LAND O’LAKES
From landolakes.com
Servings 6Calories 190 per servingCategory Rice And Grains, Side Dish, Risotto
- Melt butter in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is softened.
- Continue cooking, adding 1 cup vegetable broth at a time and stirring occasionally, 20 minutes or until broth is absorbed. Stir in green beans; continue cooking and adding broth 5-10 minutes or until rice is tender and all liquid is absorbed.
- Stir in tomatoes, basil and pepper; continue cooking 1 minute or until heated through. Top with cheese, if desired.
13 LIGHT SUMMER RISOTTO RECIPES TO CONSIDER MAKING TONIGHT
From stylecaster.com
Author Hannah HickokPublished 2016-06-09Estimated Reading Time 40 secs
SUMMER VEGETABLE RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGAN SUMMER RISOTTO - FURTHER FOOD
From furtherfood.com
RISOTTO WITH SUMMER VEGETABLES | COOK FOR YOUR LIFE
From cookforyourlife.org
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
18 RISOTTO RECIPES TO CAUSE A STIR | GOURMET TRAVELLER
From gourmettraveller.com.au
6 OF THE BEST RISOTTO RECIPES - JAMIE OLIVER
From jamieoliver.com
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME
From epicurious.com
RECIPE: SUMMER SQUASH RISOTTO | KITCHN
From thekitchn.com
SUMMER VEGETABLE RISOTTO - RECIPES
From waitrose.com
SUMMER RISOTTO IS MY FAVORITE DISH OF THE …
From epicurious.com
SUMMER RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
SUMMER RISOTTO WITH GRILLED CORN & TOMATOES - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
SUMMER TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
From feastingathome.com
SUMMER RISOTTO | COOK SMARTS
From mealplans.cooksmarts.com
SUMMER RISOTTO RECIPE | RISOTTO RECIPES | SBS FOOD
From sbs.com.au
SUMMER RISOTTO WITH ROASTED CORN, PESTO, & BURRATA
From ahealthysliceoflife.com
EARLY SUMMER RISOTTO WITH NEW GARDEN VEGETABLES
From simplebites.net
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SUMMER CORN RISOTTO | RACHAEL RAY IN SEASON
From rachaelraymag.com
SUMMER RISOTTO WITH CORN BUTTER AND SHRIMP | BETTER HOMES
From bhg.com
SUMMER TOMATO AND CORN RISOTTO - LETTUCE ENTERTAIN YOU
From lettuce.com
SUMMER’S SWEETEST VEGETABLE, PEAS STAR IN RACHEL ALLEN’S RECIPES …
From independent.ie
SUMMERTIME RISOTTO | RICARDO
From ricardocuisine.com
LATE SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS.
From howsweeteats.com
SUMMER SEAFOOD RISOTTO – GARDEN & GUN
From gardenandgun.com
OUR BEST RISOTTO RECIPES | FOOD & WINE
From foodandwine.com
EASY RISOTTO RECIPES | OLIVEMAGAZINE
From olivemagazine.com
GREEN SUMMER RISOTTO RECIPE | MYRECIPES
From myrecipes.com
RECIPE: SUMMER VEGETABLE RISOTTO WITH SAFFRON & PARSLEY - BLUE …
From blueapron.com
SUMMER RISOTTO RECIPE: HOW TO MAKE IT
SUMMER FARRO RISOTTO — SMART IN THE KITCHEN MEATLESS MAINS
From smartinthekitchen.com
SUMMER RISOTTO RECIPE - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
SUMMER VEGETABLE RISOTTO - PINCH OF NOM
From pinchofnom.com
SUMMER RISOTTO RECIPE: HOW TO MAKE IT | TASTE OF HOME
SUMMER RISOTTO - BONDI HARVEST
From bondiharvest.com
SUMMER LEMON-VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
6 CHEFS SHARE THEIR FAVOURITE SUMMER RISOTTO RECIPES | SL.MAN
From slman.com
SUMMER VEGETABLE RISOTTO - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
RECIPE: CREAMY RISOTTO WITH SUMMER VEGETABLES & PECORINO …
From blueapron.com
SUMMER RISOTTO RECIPES | BBC GOOD FOOD
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love