ROASTED CARROT AND ONION RISOTTO
This creamy and filling risotto is great for vegetarians and meat eaters alike.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
- Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
- Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
QUICK RISOTTO WITH CARROTS AND FETA
A Moosewood recipe from the "Cooks at Home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - I just grate them if the meal is just for us. Good quick recipe for a weeknight.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a covered pot.
- Put the carrots in the stock water, lower the heat and very gently simmer.
- In a large wok or saucepan, saute the onions until softened but not brown.
- Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
- Add the dill.
- Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
- When it is absorbed, ladle in another cup worth.
- Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
- When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
- Serve immediately.
Nutrition Facts : Calories 692.7, Fat 10, SaturatedFat 2.7, Cholesterol 8.9, Sodium 185.9, Carbohydrate 135.8, Fiber 8.1, Sugar 8.1, Protein 12.9
TOMATO, OREGANO, AND FETA RISOTTO
Provided by Elaine Louie
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and a little salt and stir until soft, about 6 minutes. Add garlic and stir until tender, 1 to 2 minutes. Place broth in a small saucepan and bring to a simmer.
- Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add ouzo and stir until absorbed.
- Add grated tomato and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.
- Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste with salt and pepper. Remove from heat and serve immediately.
- Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a strainer set over a bowl. Grate as close to the skin as possible, but discard the skin.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1062 milligrams, Sugar 4 grams
BEETROOT RISOTTO WITH FETA
Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta
Provided by Esther Clark
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
- Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.
Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
CARROT RISOTTO
This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
- When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
- When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
- Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
- Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.
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