Mediterranean Risotto Recipes

Steps:

• Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
• Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
• Stir in remaining ingredients. Cook 1 minute.

Steps:

• Heat olive oil in a large saucepan over a low heat.
• Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
• Add white wine and stir until evaporated.
• Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
• Cover saucepan with a tight fitting lid, and lower heat.
• Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
• Stand for 10 minutes without removing the lid.
• Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
• Serve immediately.

Steps:

• In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
• Add rice and saute, stirring often, until lightly golden.
• Pour in stock. Stir well.
• Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
• While risotto is cooking, slice the olives and roasted red peppers.
• Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
• Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
• Let risotto sit in cooker until cheese has melted.
• Stir one more time and sprinkle with Italian parsley and pepper to taste.
• Serve at once.

Steps:

• Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden.
• Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!).
• Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper!
• Add in the cheese (if using) and the pine nuts.