SUMMER RISOTTO
My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SUMMER RISOTTO
A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
- While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
- Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
- Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.
Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
GARDEN RISOTTO
Steps:
- Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
- Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.
LEMON RISOTTO WITH SUMMER SQUASH
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
- Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and 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 the rice 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.
- When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 7 grams
More about "summer risotto recipes"
13 LIGHT SUMMER RISOTTO RECIPES TO CONSIDER MAKING TONIGHT
From stylecaster.com
Author Hannah HickokPublished 2016-06-09Estimated Reading Time 40 secs
BEST 20 SUMMER RISOTTO RECIPES - THE BEST RECIPES ...
From tastysecretrecipes.com
Estimated Reading Time 5 mins
SUMMER CORN RISOTTO | RACHAEL RAY IN SEASON
From rachaelraymag.com
SUMMER RISOTTO | COOK SMARTS
From mealplans.cooksmarts.com
VEGAN SUMMER RISOTTO - FURTHER FOOD
From furtherfood.com
SUMMER RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
SUMMER RISOTTO | RISOTTO RECIPES, RECIPES, RISOTTO
From pinterest.ca
EXQUISITE CBD SUMMER RISOTTO - THE CANNAVIST MAGAZINE
From cannavistmag.com
SUMMER FISH AND PRAWN RISOTTO - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
SUMMER RISOTTO RECIPES - BBC GOOD FOOD
SUMMER RISOTTO RECIPE - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
SUMMER RISOTTO IS MY FAVORITE DISH OF THE SEASON—HERE'S ...
From epicurious.com
SUMMER RISOTTO WITH ZUCCHINI ... - ITALIAN FOOD FOREVER
From italianfoodforever.com
GREEN HERB RISOTTO WITH CRISPY BACON CRUMBS RECIPE
From telegraph.co.uk
OUR BEST RISOTTO RECIPES | FOOD & WINE
From foodandwine.com
EARLY SUMMER RISOTTO WITH NEW GARDEN VEGETABLES
From simplebites.net
MOB — THE ULTIMATE SUMMER RISOTTO
From mobkitchen.co.uk
6 CHEFS SHARE THEIR FAVOURITE SUMMER RISOTTO RECIPES | SL.MAN
From slman.com
TOP 21 SUMMER RISOTTO RECIPES – HOME, FAMILY, STYLE AND ...
From thecluttered.com
SUMMER LEMON-VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
SUMMER RISOTTO - FOOD AND WINE
From foodandwine.ie
RECIPE: SUMMER SQUASH RISOTTO | KITCHN
From thekitchn.com
SUMMER RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
SUMMER SEAFOOD RISOTTO – GARDEN & GUN
From gardenandgun.com
SUMMER TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
From feastingathome.com
6 OF THE BEST RISOTTO RECIPES | JAMIE OLIVER | FEATURES ...
From jamieoliver.com
SUMMER VEGETABLE RISOTTO - OURLOVELANGUAGEISFOOD.COM
From ourlovelanguageisfood.com
FRESHEN UP WITH THIS EARLY SUMMER RISOTTO
From telegraph.co.uk
SUMMER RISOTTO - FURTHER FOOD
From furtherfood.com
SUMMER VEGETABLE RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SUMMER RISOTTO - PLAIN.RECIPES
From plain.recipes
SUMMER VEGETABLE RISOTTO WITH SAFFRON & PARSLEY - BLUE APRON
From blueapron.com
SUMMER RISOTTO RECIPE BY SALAD.QUEEN | IFOOD.TV
From ifood.tv
SUMMER VEGETABLE RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
SUMMER RISOTTO - CUPCAKES & CASHMERE
SUMMER VEGETABLE RISOTTO - WAITROSE
From waitrose.com
THE TOP 21 IDEAS ABOUT SUMMER RISOTTO RECIPES - HOME ...
From therectangular.com
SUMMER RISOTTO WITH GRILLED CORN & TOMATOES - LIFE AS A ...
From lifeasastrawberry.com
SUMMER RISOTTO - VEGAN, PLANT BASED, NO ADDED OILS AND ...
From plantstrongfoods.com
SUMMER RISOTTO RECIPE | RISOTTO RECIPES | SBS FOOD
From sbs.com.au
SUMMER RISOTTO | FOODISTS
From foodists.ca
SUMMER VEGETABLE RISOTTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love