RISOTTO WITH PESTO AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
- Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
- Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
- Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
PESTO RISOTTO WITH FALL GREENS
Sycamore Grove/Australian Jade: These shades of green echo fall forests and the dark leafy greens that taste especially delicious in autumn.
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring the broth to a boil in a large saucepan. Add the green beans and cook until just bright green and crisp-tender, about 3 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat under the broth to low to keep steaming. Melt the butter in a large saucepot over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until almost translucent, about 3 minutes. Add the rice and cook, stirring, until evenly coated and very lightly toasted, about 2 minutes. Add the wine and boil until all the liquid evaporates. Add 1 cup of the hot broth and cook, stirring, until all the liquid is absorbed. Repeat with the remaining broth, stirring continuously, adding 1 cup at a time, and letting each addition absorb before adding the next. The whole process will take about 30 minutes, at which point, the rice should be just tender. Remove from the heat and fold in the pesto until evenly distributed. Season to taste with salt. Immediately divide among serving bowls and top with a dollop of mascarpone, baby kale leaves, and shaved Parmesan. Serve hot.
PESTO RISOTTO
Easy and delicious
Provided by Siena Ramsey
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Halve the onion and peel off and discard the papery brown skins. Then chop both onion halves as finely as you can and discard the rooty ends. Heat oil in a large saucepan over medium hob heat and add the onion. Fry for 10 minutes, stirring occasionally, until onion is translucent.
- Add the rice and give the mixture a good stir to prevent it from sticking.
- Crumble the stock cube into a standard-sized mug and fill it with boiling water from the kettle. Stir to dissolve the cube and pour it into the rice saucepan. Add three further mugfuls of boiling water.
- When the liquid in the saucepan starts to boil, turn down the heat to low and cook for 15-20 minutes, occasionally stirring well, until the rice absorbs the liquid. Add half a mugful more of boiling water if all the liquid has disappeared but the rice still isn't cooked, then cook it for a little longer. Repeat until rice is tender.
- Stir in the pesto (as much as you want), frozen peas and ham and continue cooking until the peas are hot. Check the seasoning and serve.
PESTO WALNUT RISOTTO
This risotto is as green as a spring field! Be sure to make plenty, this is a hard one to stop savoring. From The New Basic Cookbook.
Provided by Sharon123
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes.
- Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
- Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added.
- Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy!
- Note:.
- You may substitute parsley pesto or some other pesto for the basil for a nice variation.
Nutrition Facts : Calories 474.6, Fat 23.4, SaturatedFat 5.5, Cholesterol 16.5, Sodium 1052.9, Carbohydrate 48.3, Fiber 4.2, Sugar 2.6, Protein 18.3
PESTO & GOAT'S CHEESE RISOTTO
A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two
Provided by Esther Clark
Categories Dinner, Main course
Time 32m
Number Of Ingredients 5
Steps:
- Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.
Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
RISOTTO WITH PESTO AND MASCARPONE
This is an easy risotto recipe that goes well with steak or chicken. To add a little more flavour you could saute some finely chopped onions at the start. Try to find a good quality mascarpone as you'll get a much richer flavour. This recipe serves 4 as a side dish- if you are serving it as a main meal this recipe serves 2-3.
Provided by Shuzbud
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a non-stick pan.
- Add the garlic and cook lightly for about a minute.
- Over a low heat, add the rice and saute for a couple of minutes, stirring to make sure the rice is coated in butter.
- Add the white wine and let it absorb.
- While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer). Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is mostly absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
- When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).
- Then stir in the mascarpone and pesto. Stir until completely mixed in.
- Season with salt and pepper to taste, and serve.
RISOTTO WITH ASPARAGUS AND PESTO
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Provided by Martha Rose Shulman
Categories main course
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
- Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 grams
More about "pesto risotto recipes"
EASY PESTO RISOTTO | COMFORT FOOD IDEAS | EASY 30 MINUTE …
From comfortfoodideas.com
4.8/5 (5)Total Time 30 minsCategory Main DishesCalories 661 per serving
- In a medium bowl, combine the cherry tomatoes, 2 tbsp of garlic and 2 tbsp of olive oil and toss together
PESTO RISOTTO - CHEF SAVVY
From chefsavvy.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 556 per serving
- Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
PESTO-ISH RISOTTO RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (33)Servings 4
- Melt 2 Tbsp. butter in a large saucepan over medium heat. Add rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 2 minutes. Add 2 cups broth and bring to a rapid simmer, stirring often. Add another 2 cups broth and bring to a simmer again, stirring often. Reduce heat to medium and add another 2 cups broth. Cook, stirring often, until broth has slowly come back to a simmer. Continue to cook, stirring occasionally, until broth is almost completely absorbed but rice is covered with a thick layer of milky broth, about 20 minutes. If rice is still too firm, add another ½ cup broth and continue to cook until tender, about 3 minutes more.
- Meanwhile, cook garlic, oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes. Remove from heat; stir in turmeric and season with pepper (as much as you like!).
- As soon as the rice is tender, remove pan from heat and stir in remaining 2 Tbsp. butter; season with salt. Stir basil into risotto.
- Ladle risotto into shallow bowls and top with garlic–pine nut oil and Parmesan. Squeeze juice from lemon halves over, then grind some more pepper on top.
SPRING PESTO RISOTTO VEGAN RECIPE - PLANTED AND PICKED
From plantedandpicked.com
COD FILLET OVER PESTO RISOTTO - 2 SISTERS RECIPES BY ANNA ...
From 2sistersrecipes.com
VEGETARIAN PARMESAN PESTO RISOTTO | MYFOODBOOK
From myfoodbook.com.au
PESTO RISOTTO - THE BOTTOMLESS PIT
From the-bottomless-pit.com
PESTO RISOTTO - EVERYDAY GOURMET
From everydaygourmet.tv
RICESELECT® | PESTO AND CHICKEN RISOTTO | RISOTTO RECIPES
From riceselect.com
BASIL PESTO RISOTTO - THREE OLIVES BRANCH
From threeolivesbranch.com
PESTO RISOTTO - MOON AND SPOON AND YUM
From moonandspoonandyum.com
PESTO CHICKEN RISOTTO RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
PESTO RISOTTO WITH SALMON (TAKES ONLY 30 MINUTES!) - LINSFOOD
From linsfood.com
PESTO RISOTTO, ROASTED TOMATOES & CHICKPEAS - VEGAN ...
From crumbsandcaramel.com
PESTO RISOTTO - DELALLO
From delallo.com
ARUGULA AND BASIL PESTO RISOTTO WITH SAUTEED ... - JO COOKS
From jocooks.com
PESTO RISOTTO RECIPE: SIMPLE AND DELICIOUS SIDE
From dontwastethecrumbs.com
GREEN RISOTTO WITH PISTACHIO PESTO RECIPE - REAL SIMPLE
From realsimple.com
SPINACH BASIL PESTO RISOTTO - THE PIONEER WOMAN
From thepioneerwoman.com
CHEESY SPINACH PESTO RISOTTO - PRODUCE MADE SIMPLE
From producemadesimple.ca
PESTO RISOTTO WITH MUSHROOMS & ROAST TOMATOES - REBEL RECIPES
From rebelrecipes.com
CHICKEN PESTO RISOTTO - THREE OLIVES BRANCH
From threeolivesbranch.com
PESTO RISOTTO BALLS - SAFEWAY
From safeway.ca
SHRIMP AND PESTO RISOTTO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PESTO RISOTTO, ROASTED TOMATOES & CHICKPEAS - 5* TRENDING ...
From food.theffeed.com
PESTO RISOTTO - THE SPICE CHICA™
From thespicechica.com
PESTO RISOTTO BALLS | FOODLAND
From foodland.ca
PESTO RISOTTO — THE GLOBAL VEGETARIAN
From theglobalvegetarian.com
WILD GARLIC PESTO RISOTTO - FOOD TO GLOW
From kelliesfoodtoglow.com
PARMESAN PESTO RISOTTO - PERFECT ITALIANO
From perfectitaliano.com.au
PESTO RISOTTO | WOOLWORTHS
From woolworths.com.au
PEA AND PESTO RISOTTO | TESCO REAL FOOD
From realfood.tesco.com
LOW-MAINTENANCE RISOTTO RECIPE - REAL SIMPLE
From realsimple.com
PESTO RISOTTO RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
OVEN-BAKED PESTO RISOTTO - COOK SMARTS
From mealplans.cooksmarts.com
ASTRAY RECIPES: PESTO RISOTTO
From astray.com
PESTO RISOTTO BALLS - SOBEYS INC.
From sobeys.com
SIMPLE RISOTTO WITH PESTO RECIPE | MYRECIPES
From myrecipes.com
PESTO RISOTTO - FOODS AND DIET
From foodsanddiet.com
BAKED PESTO RISOTTO WITH ROASTED TOMATOES I GEORGIE EATS
From georgieeats.co.uk
SUN-DRIED-TOMATO AND PESTO RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
You'll also love