EMERIL'S THREE CHEESE RISOTTO
I got this off Food Network awhile ago. This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor.
Provided by Samantha in Ut
Categories Rice
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
- Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
- Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
EMERIL'S THREE CHEESE RISOTTO
Provided by Food Network
Categories side-dish
Time 46m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
EMERALD RISOTTO
Make and share this Emerald Risotto recipe from Food.com.
Provided by Irmgard
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the stock to a boil in a pot.
- Add the wine, reduce the heat and simmer.
- Heat the oil in a large pan or wok.
- Gently fry the onion and garlic until soft but not brown, 2 minutes.
- Then add the rice and stir fry until the grains are translucent and coated with oil.
- Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
- Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
- Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
- Season to taste with salt, pepper and nutmeg.
- Serve straight from the pan.
Nutrition Facts : Calories 464.8, Fat 14.1, SaturatedFat 2, Sodium 31.1, Carbohydrate 73.1, Fiber 3.6, Sugar 1.1, Protein 7
EMERALD GREEN RISOTTO
My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese.
Provided by Louiselombard
Categories Risotto
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
- Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 56.3 g, Cholesterol 8.2 mg, Fat 9.8 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 984.1 mg, Sugar 4.6 g
EMERALD GREEN RISOTTO
My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese.
Provided by Louiselombard
Categories Risotto
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
- Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 56.3 g, Cholesterol 8.2 mg, Fat 9.8 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 984.1 mg, Sugar 4.6 g
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