Jeans Risotto Plus Recipes
JEAN'S RISOTTO PLUS
It's a creamy tasty risotto; do try the mushroom;it's also fantastic! I used fresh herbs! please cut down the amounts to 1/2 tsp when using dry herbs.This recipe is from my son who is a chef. He slowly made it in front of me so I could write it down;it is one of my very favourite things to indulge in!
Provided by Sageca
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In olive oil sweat onions, shallots and garlic until translucent.
- Add fresh herbs and rice.Cut down to 1/2 tsp each of using dry herbs.
- Cook 4-5 minutes until rice begins to stick.
- Deglaze with 1/2 cup white wine or chicken broth.
- Gradually add 2 Cups of chicken broth stirring constantly.
- Remove from heat while rice is still al dente.*
- It is best served when the rice is a bit crunchy.
- Add parmesan cheese and butter. Serve immediately.
- Mushroom Risotto:.
- Add 1/2 cup chopped mushrooms of your choice to the onions.
- Use red wine instead of the white.
Nutrition Facts : Calories 350.5, Fat 11.9, SaturatedFat 5.5, Cholesterol 20.8, Sodium 813.1, Carbohydrate 45.8, Fiber 2, Sugar 1.9, Protein 8.8
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
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