SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
Provided by Hetty McKinnon
Categories dinner, weekday, curries, grains and rice, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
- As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
- Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
- As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
- Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
- Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.
RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS
Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you want something cozier for dinner. You might be surprised by the blend of potato and rice in the recipe but give it a minute. The cut-up spud has an initial firmness that gives way to lusciousness, and is the perfect complement to the silky carnaroli rice.
Provided by Lauryn Tyrell
Categories Rice Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
- Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
- In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
- Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
- Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.
RISOTTO WITH PEAS & BROAD BEANS
Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto
Provided by Angela Hartnett
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
- Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
- Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.
Nutrition Facts : Calories 476 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.92 milligram of sodium
RISOTTO WITH KALE AND RED BEANS
I'm always on the lookout for vegetables with red pigments, a good sign of anthocyanins, those beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. When you cook the kale with the rice, the red in the kale dyes the rice pale pink (the kale goes to a kind of drab green). The first time I made it, without the red beans, the finished product reminded me of the way the rice looks when I make red beans with rice. So I decided to add red beans to the mix, which provide a healthy dose of protein and fiber, as well as color.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Stack the kale leaves and cut crosswise into thin ribbons. Set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in the rice, thyme and the garlic (if using) and stir until the grains separate and begin to crackle. Add the wine and stir until it is no longer visible in the pan. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the 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, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- After the first two additions of stock, stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste and adjust seasoning, adding salt and pepper to taste. Add the beans and another ladleful of stock to the rice, along with the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 5 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams
BEET RISOTTO WITH GREENS
This risotto has not only an incredible jewel like color, but also a delicious deep taste, tempered by the greens, lemon, and Parmesan cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Provided by Sharon123
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 3 minutes, stirring frequently.
- Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets, and the chard(or other greens).
- Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
- Begin adding the remaining stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach.
- Taste for salt, season with pepper, then stir in the lemon zest and juice to taste.
- Serve dusted with the Parmesan cheese and the remaining parsley.
Nutrition Facts : Calories 449, Fat 12.8, SaturatedFat 7.8, Cholesterol 33.9, Sodium 276.5, Carbohydrate 68.2, Fiber 4.3, Sugar 3.3, Protein 10.8
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
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