RISOTTO VERDE
Our take on a classic Italian risotto recipe, this is very light for a rice dish and makes an ideal main or starter
Provided by sammyandmel
Time 40m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped.
- Now make the risotto. Fry the onion in a little olive oil and a knob of butter until soft but not coloured. Add the rice and fry for a minute or so, turn the heat up to the max and add the wine. Bubble until all the liquid has been absorbed. Have the stock in a separate pan on the heat, now add the stock to the rice a ladle at a time, making sure all the liquid is absorbed before adding more. Do this on a medium heat and stir constantly. After about 10 mins add the pulsed spinach and continue to stir, adding more stock, until the rice is cooked. It should be soft but still have a bite to it.
- Turn of the heat, the consistency should be a bit like porridge, not sloppy or dry. Add the butter and parmesan and check for seasoning.
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RISOTTO VERDE
This risotto recipe doesn't use cream or cheese which makes it much "lighter". It's still delicious yet healthy.
Provided by sassafrasnanc
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large sauce pan bring stock to a boil. Reduce to a simmer.
- Heat olive oil in separate large sauce pan.
- Saute garlic and leeks until softened (about 3 minutes).
- Add rice and cook for two minutes, stirring frequently.
- Add half the wine to rice mixture and about 1/2 cup of the hot stock.
- Cook on medium low until all liquid has been absorbed.
- Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.).
- Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes.
- Add plain yogurt and mix well.
- Serve hot.
Nutrition Facts : Calories 382.5, Fat 7.8, SaturatedFat 1.3, Cholesterol 1.5, Sodium 350.3, Carbohydrate 58.1, Fiber 3.6, Sugar 2.4, Protein 6.7
DIRTY RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
- In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
RISOTTO ALLE VERDURE (VEGETABLE RISOTTO)
Nice, light (as risottos go -- they ARE supposed to be carbohydrate sources), and definitely very summery. The best rice to use is Arborio, but you could replace it with any other round-grain type. The vermouth can be replaced with dry, white wine. This recipe asks for a lot of attention and work, so don't plan on doing something else while making this. Experience with making risottos definitely is an advantage, because it takes some judgement when to add the tomato and zucchini. The idea is that the rice and vegetables are cooked, but only just, and still have a "bite".
Provided by Is This Really Nece
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the spring onion, carrot, and celery sticks thinly.
- Dice the zucchini and the tomato.
- Grate the Pecorino.
- Tear (don't cut) the basil leaves.
- Heat 2 tbsp butter in a skillet.
- Fry spring onion, carrot, and celery slices for about 2 minutes.
- Add the rice and stir until all grains are shiny.
- Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
- Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
- This should take about 20 to 25 minutes if medium-grain Arborio rice.
- Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
- Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
- Add salt and pepper to taste.
- Allow the risotto to stand another 2-3 minutes with the cover on the pot.
- Serve the risotto with the remaining basil.
Nutrition Facts : Calories 392.4, Fat 12.6, SaturatedFat 7.8, Cholesterol 35.9, Sodium 254.9, Carbohydrate 59.1, Fiber 4.9, Sugar 4.4, Protein 10.3
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