PROVOLONE RISOTTO WITH PETITE TOMATOES
Make and share this Provolone Risotto With Petite Tomatoes recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a stockpot.
- Add the shallot and garlic and saute until translucent.
- Add rice, stirring to coat.
- Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
- Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
- Remove the stockpot from heat, and add in butter and stir.
- Add in cheese, salt, and pepper, and stir until cheese is melted.
- Then stir in tomatoes.
- Garnish with basil.
Nutrition Facts : Calories 366.1, Fat 23.2, SaturatedFat 11.4, Cholesterol 47.7, Sodium 765.2, Carbohydrate 14.7, Fiber 0.9, Sugar 4.4, Protein 18.1
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
More about "provolone risotto with petite tomatoes recipes"
TOMATO RISOTTO | RICARDO
From ricardocuisine.com
5/5 (53)Total Time 1 hr 5 minsCategory Main DishesCalories 723 per serving
- In a saucepan over medium-high heat, brown the garlic in the oil. Add the tomatoes and bring to a boil, then simmer for about 10 minutes or until the they develop an orange hue (see note). Add the broth. Off the heat, purée the mixture with an immersion blender. Return to a boil. Season with salt and pepper. Keep warm.
- In a saucepan over medium-high heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
MUSHROOM RISOTTO WITH CANADIAN PROVOLONE
From dairyfarmersofcanada.ca
ARANCINI WITH PROVOLONE AND SUN-DRIED TOMATOES
From bcliving.ca
ITALIAN MILK RICE (RISOTTO) WITH PROVOLONE AND …
From philosokitchen.com
TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
From feastingathome.com
RISOTTO WITH TOMATO SAUCE, MY NONNA’S RECIPE - LA …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (45)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
PROVOLONE RISOTTO | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 6-8Energy 200 CaloriesCarbohydrate 25 gCategory Dinner, Lunch
CRISPY SUN DRIED TOMATO ARANCINI (RISOTTO BALLS)
From dashofdelight.recipes
PROVOLONE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PROVOLONE PASTA BAKE | 12 TOMATOES
From 12tomatoes.com
TOMATO BASIL RISOTTO - THE ORIGINAL DISH
From theoriginaldish.com
LEMON ORZO RISOTTO WITH SUNDRIED TOMATO, SPINACH & SPICY …
From thepastatable.com
CREAMY TOMATO RISOTTO WITH MEATBALLS AND PARMESAN | KITCHN
From thekitchn.com
RISOTTO WITH TOMATOES AND PROVOLONE – KITCHEN PARADISO
From kitchenparadiso.com
PROVOLONE RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ROASTED PROVOLONE RECIPE | BON APPéTIT
From bonappetit.com
RECEITA DE RISOTO DI PROVOLONE, ENVIADA POR EDMARA VIEIRA
From tudogostoso.com.br
TOMATO RISOTTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
You'll also love