CHEESY VEGETABLE RISOTTO
You're just 30 minutes away from a creamy veggie risotto side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
- Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
- Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
- Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
- Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 840 mg, Sugar 3 g, TransFat 0 g
GARDEN RISOTTO
Steps:
- Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
- Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
FRESH VEGETABLE RISOTTO
Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
- Stir in the rice- Cook and stir for 5 minutes.
- Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
- This should take about 15 minutes.
- Stir in tomato, carrot, and the remaining 1/2 cup broth.
- Cook and stir till rice is slighly creamy and just tender.
- Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
- If desired, garnish with some tomato slices- Serve immediately.
CREAMY, CHEESY RISOTTO
Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.
Provided by IHeartDogs
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm chicken broth either on stove or in microwave.
- In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
- Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
- Add wine and stir until almost completely evaporated.
- Begin adding chicken broth, about 1/2 cup at a time.
- After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
- Do the same for each addition of broth, stirring frequently.
- Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
- If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
- Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
- Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
- Serve hot.
Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9
CHICKEN AND VEGGIE RISOTTO BAKE
Creamy rice pairs well with chicken and veggies in this delicious baked risotto - a tasty Italian side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
- Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.
Nutrition Facts : Calories 400, Carbohydrate 37 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg
ROASTED VEGETABLE RISOTTO
Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.-
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CREAMY VEGGIE RISOTTO
Disguise vegetables and make this healthy veggie risotto for kids
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Starter, Supper, Vegetable
Time 40m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 9
Steps:
- Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
- Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
- Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.
Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.28 milligram of sodium
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