CHANTERELLE RISOTTO
Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles.
Provided by Christine M. Cook
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
- Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 69.4 g, Cholesterol 49.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 10.6 g, Sodium 1055.6 mg, Sugar 3.4 g
SPINACH RISOTTO WITH TALEGGIO
This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with. It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get. The melting taleggio makes the rice supremely creamy, and adds a funky earthiness. Note that it's easiest to remove the rind and cut the cheese into cubes when it's straight-from-the-fridge cold, then let it come to room temperature as you cook the rice. If you'd like to use an equal quantity of nettles here instead of spinach, you can.
Provided by Melissa Clark
Categories dinner, lunch, grains and rice, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You'll end up with about 1 cup of purée.) Reserve.
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it's absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACHE AND CHANTERELLES RISOTTO. RECIPE - (5/5)
Provided by linakchabrol
Number Of Ingredients 10
Steps:
- In a casserolle, mix the stock with the 400ml of boiling water. Keep it hot for the entire time by lowering the heat to its minimum. Cut the spinache with scissors, and keep them in a bowl for later. Fry the mushrooms in olive oil with the garlic and stir. Cover the pan to keep them warm too. In another casserolle, melt some butter and add the onion. When the bits are translucid, add the rice. When the rice is shiny thanks to the butter, pour 2 ladle of stock to cover the rice and stir. Cover the casserolle and let it cook a little bit. Verify often, and when the water is gone, add two more ladle of stock. continue until you have no stock left. When this is finished, take the casserolle off the heat, add the mushrooms, cheese (or cream) and spinache. Serve immediatly.
RITA'S SPINACH CASSEROLE
This is a quick and delicious way to get kids to eat spinach! Ground beef and tomato sauce are layered in a casserole with spinach and mozzarella cheese.
Provided by KSBEESON
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
- Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
- Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
- Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 23.9 g, Cholesterol 74.9 mg, Fat 20.8 g, Fiber 3.2 g, Protein 24 g, SaturatedFat 10.5 g, Sodium 583.6 mg, Sugar 4.1 g
PORCINI AND CHANTERELLE RISOTTO
Provided by Tyler Florence
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
- Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
- Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
- Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
- Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
- Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
- Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
SPINACH AND CHICKEN CASSEROLE
My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.
Provided by T.C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
- Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g
CHICKEN AND SPINACH CASSEROLE
Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
- Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
- Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
- Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
RISOTTO WITH CHICKEN AND SPINACH
Enjoy an easy, creamy & fast Risotto with Chicken and Spinach! Try this recipe with chicken, spinach, Parmesan & rice for a meal ready in just 30 minutes!
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
- Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 5 min., stirring occasionally.
- Stir in cheese.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
CHANTERELLE RISOTTO
Categories Mushroom Rice Vegetarian
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
- Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth.
- Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
More about "spinache and chanterelles risotto recipe 55"
SPINACH RISOTTO RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
Ratings 1Calories 351 per servingCategory Side Dish
CHANTERELLE RISOTTO RECIPE - HOW TO MAKE CHANTERELLE …
From honest-food.net
4.7/5 (11)Total Time 50 minsCategory Side DishCalories 634 per serving
- Bring the chicken or other stock to a gentle simmer in a pot. Heat 2 tablespoons of the butter in another pot and cook the shallot over medium heat until it softens, about 4 minutes. Salt it as it cooks.
- Add the garlic and diced chanterelles and turn the heat to medium-high. Stirring often, cook for 5 minutes. Stir in the rice and cook another 2 minutes or so. You want the rice to get a little translucent.
- Pour in the white wine and add the thyme. The pot will sputter. Stir constantly until the rice has absorbed the wine.
- Once the wine has been absorbed, start adding the hot stock, a ladle or two at a time. You want to stir the rice often at this point, about every other minute or so. Keep it bubbling and boiling at a steady heat -- normally this means keeping the burner at medium. Keep adding stock and stirring often until the rice is cooked, but still a little al dente at the center, about 20 minutes.
5-INGREDIENT SPINACH RISOTTO | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
SPINACH RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC SPINACH RISOTTO RECIPE (VIDEO) | COOKTORIA
From cooktoria.com
SPINACH RICOTTA PASTA CASSEROLE > CALL ME PMC
From callmepmc.com
TAGLIATELLE WITH SPINACH AND CHANTERELLES RECIPE - EAT …
From eatsmarter.com
RISOTTO WITH CHANTERELLES RECIPE | EAT SMARTER USA
From eatsmarter.com
SPINACH RISOTTO {WITH FRESH OR FROZEN SPINACH} - ITALIAN RECIPE BOOK
INSTANT POT CHANTERELLE SQUASH RISOTTO - VEGAN YACK ATTACK
From veganyackattack.com
CHANTERELLE RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
MARK HIX: RISOTTO WITH CHANTERELLES AND RAMSONS RECIPE - THE …
From telegraph.co.uk
RISOTTO WITH ASPARAGUS AND CHANTERELLES | RECIPE | KITCHEN STORIES
From kitchenstories.com
You'll also love