Scallion And Corn Risotto Recipes

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CORN, SCALLION AND RED PEPPER QUESADILLA

Provided by Food Network Kitchen

Categories     appetizer

Yield 4 servings

Number Of Ingredients 6



Corn, Scallion and Red Pepper Quesadilla image

Steps:

  • Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables.

4 large flour tortillas
1 cup Monterey jack cheese, grated
1/2 cup fresh or frozen corn, thawed
1/2 scallion, thinly sliced
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped cilantro

SCALLION RISOTTO

Provided by William Matthews

Categories     dinner, lunch, quick, appetizer, main course, side dish

Time 40m

Yield 6 first-course servings

Number Of Ingredients 8



Scallion Risotto image

Steps:

  • In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
  • Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
  • Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
  • Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 0 grams

6 cups homemade chicken broth (or use 4 cups canned with 2 cups water)
6 tablespoons unsalted butter
1 1/4 cup chopped scallions (use the lower white and light green parts)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/3 cup chopped scallions (use the green tops)
1/2 cup grated Parmesan or grana cheese
White pepper to taste

RED BELL PEPPER, POTATO AND CORN RISOTTO

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13



Red Bell Pepper, Potato and Corn Risotto image

Steps:

  • Red bell pepper juice:
  • Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
  • In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see note below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly charred, for garnish

CORN-MUSHROOM RISOTTO

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Corn-Mushroom Risotto image

Steps:

  • Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
  • Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
  • Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.

Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams

5 ounces bacon, diced
3 ears corn, husked
6 ounces shiitake mushrooms
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 medium shallots, chopped
1 1/4 cups arborio rice
1 cup dry white wine
1/2 to 3/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh chives

CORN RISOTTO

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19



Corn Risotto image

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

SCALLION AND CORN RISOTTO

Categories     Rice     Sauté     Vegetarian

Yield Serves 4 as a first course.

Number Of Ingredients 11



SCALLION AND CORN RISOTTO image

Steps:

  • Put the vegetable broth in a saucepan and nring to a simmer. In another saucepan, heat 2 tablespoons of olive oil, add minced shallot and saute gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring. Add wine and cook until it has reduced away, then add 1/2 cup vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been absorbed. Continue adding broth, stirring, until each has been absorbed until rice is plump and just tender, but not mushy. Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.

2 to 2-1/2 cups vegetable broth
1 cup whole kernel corn
1 medium shallot, minced
3 tablespoons olive oil
1 cup Arborio rice
1/4 cup dry white wine
2 whole scallions, sliced into thin rounds
1 cup canned creamed corn
3 tablespoons grated Parmesan cheese
1 tablespoons unsalted butter
Salt and freshly ground pepper

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