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 MASCARPONE AND PROSCIUTTO
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.
PORTOBELLO RISOTTO WITH MASCARPONE
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. -Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
TOMATO & MASCARPONE RISOTTO
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
- Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
- Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.
Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
More about "risotto with pesto and mascarpone recipes"
PESTO RISOTTO RECIPE: SIMPLE AND DELICIOUS SIDE - DON'T …
From dontwastethecrumbs.com
5/5 (1)Category SidesCuisine AmericanTotal Time 35 mins
- Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
- Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
PESTO RISOTTO (READY IN 40 MINUTES!) - CHEF SAVVY
From chefsavvy.com
5/5 (2)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.
CREAMY RISOTTO WITH SPICY PESTO SHRIMP AND MASCARPONE
From delallo.com
Cuisine ItalianTotal Time 1 hr 15 minsCategory RisottoCalories 676 per serving
PASTA WITH PESTO & MASCARPONE | TABLE&SPOON
From tablenspoon.com
LOBSTER, PEA, AND MASCARPONE RISOTTO | RICARDO
From ricardocuisine.com
CREAMY SHRIMP RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
PESTO RISOTTO WITH TOASTED PINE NUTS RECIPE ~ BARLEY …
From barleyandsage.com
MASCARPONE PESTO PASTA - AHEAD OF THYME
From aheadofthyme.com
MUSHROOM AND MASCARPONE RISOTTO RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME
RISOTTO RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY RISOTTO RECIPE WITH SPRING VEGETABLES-FROM A CHEF'S KITCHEN
From fromachefskitchen.com
LOW CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE - IBIH
From ibreatheimhungry.com
TOMATO BASIL RISOTTO WITH MASCARPONE RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
PESTO-ISH RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
MASCARPONE AND RISOTTO - SUPERCOOK
From supercook.com
CRAB RISOTTO WITH MASCARPONE AND PEAS - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
CATHERINE'S PEA AND MINT RISOTTO WITH PESTO: TODAY - RTÉ
From rte.ie
RISOTTO WITH PESTO AND MASCARPONE – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
BEST RECIPES TO COOK- MAY 2023 - BUZZFEED
From buzzfeed.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #side-dishes #rice #dinner-party #romantic #one-dish-meal #comfort-food #pasta-rice-and-grains #taste-mood #presentation #served-hot
You'll also love
Related Search