BROKEN SPAGHETTI RISOTTO
This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.
Provided by Chef John
Categories Side Dish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
- Stir garlic into spaghetti pieces and cook for 30 seconds.
- Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
- Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
- Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 86.3 g, Cholesterol 8.9 mg, Fat 10.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 2.1 g, Sodium 2120.6 mg, Sugar 4.1 g
SPICY CHICKEN AND ZUCCHINI RISOTTO
Make and share this Spicy Chicken and Zucchini Risotto recipe from Food.com.
Provided by Bonjour Elle
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
- Make up chicken stock with 1 pint boiling water.
- Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
- For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
- Add a splash of white wine and stir for a further 15 or so seconds.
- Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
- In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
- Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.
Nutrition Facts : Calories 645.6, Fat 40.3, SaturatedFat 10.5, Cholesterol 108.3, Sodium 805.1, Carbohydrate 37, Fiber 2.9, Sugar 6.2, Protein 35.1
CREAMY SPICY CHICKEN RISOTTO
This was one of those accidents that turned out quite well! You could substitute the Chicken drumsticks with cubed boneless breast/thighs if you're not a big fan of drumsticks
Provided by AnnieSoptera
Categories Chicken Thigh & Leg
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large wok with lid (if you don't have one with a lid use a frying pan for the lid or even just use a large pot) add 2 tablespoons of Oil and fry chicken till slightly undercooked. While frying, add a teaspoon of cayenne pepper scattered on the chicken and the juice of half a lemon. Salt and Pepper to taste.
- Remove Chicken, and add the rest of oil to the same wok. Sautee onions and garlic until soft.
- Add rice and stir till rice is lightly browned.
- Add the chicken broth and stir once in a while and bring to a boil.
- Add the Basil, rest of Cayenne Pepper and mushrooms. Stir in for 5 minutes.
- Put chicken drumsticks on top, stir if you have to, (i.e. if you used cubed boneless chicken breast instead) and cover and let simmer until rice is soft and chicken is cooked through.
- Add the rest of the lemon juice and parmesan to your liking and serve hot.
Nutrition Facts : Calories 473, Fat 16.9, SaturatedFat 3.3, Cholesterol 59.1, Sodium 571.9, Carbohydrate 56.7, Fiber 2.3, Sugar 1.3, Protein 22.4
OVEN-BAKED SPICY SAUSAGE RISOTTO
Great tasting risotto with a touch of spice from the sausage. The red and green peppers add colour to this exciting dish. Go on! Spoil yourself!
Provided by Pietro
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 160 degrees celsius.
- Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
- Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.
- Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.
- Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.
- Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
- Stir the parsley through the risotto, season with sea salt and cracked pepper.
- Serve with parmesan shavings.
Nutrition Facts : Calories 795.2, Fat 28.2, SaturatedFat 11.8, Cholesterol 60.6, Sodium 958.7, Carbohydrate 96.5, Fiber 4.8, Sugar 8.1, Protein 26
SPICY LEMON CHICKEN RISOTTO
Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!
Provided by Jac8136
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
- Add the chicken and marinate for as long as possible.
- Grill until chicken is cooked through.
- Keep warm.
- If you prefer you can cut the chicken into small pieces before you marinate it.
- To make the risotto bring the chicken stock to a simmer.
- Keep hot on a low gas.
- Saute onion and garlic in olive oil.
- Add rice and stir until mixture is coated in oil.
- Add more oil if necessary.
- Add wine and stir until absorbed.
- Add half of the lemon juice and stir until absorbed.
- Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
- If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
- Place spinach leaves in a colander and blanch with boiling water.
- Drain and transfer to a bowl.
- Stir through remaining lemon juice and finely chopped lemon rind.
- Stir spinach mix through risotto.
- Season to taste with sea salt and cracked black pepper.
- Slice cooked chicken into small strips and stir through risotto.
- Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
WINTER RISOTTO - SPICY
Risotto is so versatile it really can be served for any occasion. Warm, comforting and even reasonably priced for large quanities for entertaining on a small budget. I found this recipe in our local paper and thought I would share. I hope you enjoy it as much as we do.
Provided by Bev I Am
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Pierce squash all over several times with sharp knife.
- Microwave on high for 1 minute.
- Peel, seed and cut squash into 1/2 inch cubes.
- Toss with 2 TBS olive oil, salt and pepper.
- Place on large cookie sheet.
- Roast till tender and just brown, about 25-30 minutes.
- Remove from oven and set aside.
- In medium skillet on low heat, cook sausage until brown on all sides.
- Remove from skillet, cool and slice into 1/4 inch coins.
- In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
- In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
- Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
- Add white wine and stir until it evaporates.
- Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
- Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
- At about 20 minutes, you should begin testing the risotto.
- It should be soft and creamy, but each grain should be slightly chewy in center.
- Once risotto reaches this stage, stop adding stock and turn off heat.
- Add butter, cheese, roasted squash and sausage.
- Mix well, cover and allow to sit 2 minutes.
- Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.
Nutrition Facts : Calories 818.1, Fat 42, SaturatedFat 14.4, Cholesterol 65.7, Sodium 1122.2, Carbohydrate 79.8, Fiber 5.3, Sugar 5.4, Protein 28.7
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