VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
Nutrition Facts :
RISOTTO WITH ASPARAGUS AND PESTO
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Provided by Martha Rose Shulman
Categories main course
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
- Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 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
PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS
Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.
Provided by dinehaus
Categories Risotto
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
- Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
- Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
- Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
- Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
- Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg
RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS
Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you want something cozier for dinner. You might be surprised by the blend of potato and rice in the recipe but give it a minute. The cut-up spud has an initial firmness that gives way to lusciousness, and is the perfect complement to the silky carnaroli rice.
Provided by Lauryn Tyrell
Categories Rice Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
- Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
- In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
- Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
- Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.
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- Heat the oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute.
- Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
- After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the asparagus and mangetout. Stir and continue to cook for 5-6 minutes, adding the rest of the stock a ladle at a time.
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