GREEN RISOTTO RECIPE RECIPES

GREEN RISOTTO RECIPE | EATINGWELL

Green Risotto Recipe | EatingWell image

Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Provided by EatingWell Test Kitchen

Categories Healthy Spinach Side Dish Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 12

Ingredients

5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
1 10-ounce bag spinach, tough stems removed
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
4 cloves garlic, minced
1?½ cups arborio, carnaroli or other Italian “risotto” rice
¼ teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts (see Tip)

Steps:

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

Nutrition Facts : Calories 288 calories, CarbohydrateContent 34.4 g, CholesterolContent 7.2 mg, FatContent 10.2 g, FiberContent 1.8 g, ProteinContent 10.4 g, SaturatedFatContent 2.5 g, SodiumContent 612.2 mg, SugarContent 1.7 g

EMERALD GREEN RISOTTO RECIPE | ALLRECIPES

Emerald Green Risotto Recipe | Allrecipes image

My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese.

Provided by Louiselombard

Categories Main Dishes Rice Risotto Recipes

Total Time 1 hours 0 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
1 clove garlic, crushed
1 cup Arborio rice
1 stalk celery, diced
? cup dry white wine
4 cups boiling chicken stock
1 cup broccoli florets
¾ cup sugar snap peas, halved
1 cup thinly sliced zucchini
1 cup fresh green beans, cut into 1 inch pieces
? cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.

Nutrition Facts : Calories 368.4 calories, CarbohydrateContent 56.3 g, CholesterolContent 8.2 mg, FatContent 9.8 g, FiberContent 4.4 g, ProteinContent 11.5 g, SaturatedFatContent 2.7 g, SodiumContent 984.1 mg, SugarContent 4.6 g

More about "green risotto recipe recipes"

GREEN RISOTTO WITH FAVA BEANS RECIPE | ALLRECIPES

I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!
From allrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category Main Dishes, Rice, Risotto Recipes
Calories 457.2 calories per serving

To the cooked rice add the pureed favas, the remaining 1 1/2 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

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SPRING GREEN RISOTTO RECIPE: HOW TO MAKE IT

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 198 calories per serving

In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated., Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.

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GREEN RISOTTO WITH FAVA BEANS RECIPE | ALLRECIPES

To the cooked rice add the pureed favas, the remaining 1 1/2 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

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RISOTTO WITH GREEN BEANS RECIPE - NYT COOKING

This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
Calories 481 per serving

Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

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GREEN HERB RISOTTO RECIPE | GOOD FOOD

Cooking risotto is all about trust. You have to trust yourself to slow down and get into the groove, and trust your rice to absorb the broth as you patiently stir it, watching the grains swell and wallow in the starchy creaminess. This fresh, herby risotto gets its flavour from an instant "pesto" of spinach, parsley, basil and chives, added late in the cooking to preserve its gorgeous colour.
From goodfood.com.au
Total Time 45 minutes
Category Lunch

1. To make the green herb sauce, whiz the spinach leaves in a food processor with the parsley, basil, chives, garlic and lemon zest. Add 125ml (½ cup) of the stock, season with salt and pepper and pulse until smooth. Set aside.

2. In a saucepan, bring the remaining stock to the boil, then keep at a very low simmer.

3. Melt 1 tbsp butter and olive oil in a heavy-bottomed saucepan or pot, add the onion and cook over low heat for 3 minutes until it softens, stirring constantly with a wooden spoon. Add the unwashed rice, and cook for 3 minutes, stirring constantly until well-coated.

4. Add the wine all at once, and let it bubble away, stirring. When absorbed, increase heat to medium and add a ladleful (half a cup) of the hot stock, stirring constantly.

5. When the rice has absorbed the stock, add another ladleful, stirring serenely. Continue this process until all the stock is absorbed. It will take about 15 minutes until the rice is tender and creamy, with just a tiny, white pinhead of starch inside.

6. Beat in the herb sauce, extra 1 tbsp cold butter and parmesan, and taste for salt and pepper. The rice should be thick but move slowly when you tip the plate. Top with a grating of parmesan and extra herbs. To make the dish more substantial, you can add a fried or poached egg.

Tip: The rice is ready for another ladleful of broth when your wooden spoon can draw a stripe through the risotto on the base of the pan, like the biblical parting of the sea.
- The golden rules of rice

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GREEN RISOTTO WITH PISTACHIO PESTO RECIPE | REAL SIMPLE

This fresh, green take on traditional risotto is a perfect dinner for the beginning of spring when the days are brighter,but the temperatures are still cool. The key to this recipe’s delicious flavors are the two distinct elements. First,you’ll stir together a standard risotto base with sautéed buttery onions, white wine, and chewy Arborio rice. Whilethat cooks, you’ll make a quick pesto from parsley, basil leaves, spinach, and pistachios. This ensures the herbs andspinach stay vibrant, rather than becoming muddied from a long cook time. Hot tip: make sure the risotto is at agenerous simmer before transferring to the oven, which will ensure quicker cooking.
From realsimple.com
Reviews 5
Total Time 50 minutes

Fold in remaining 1 cup spinach, pesto, lemon juice, and remaining 2 tablespoons butter. Top with remaining ¼ cup each cheese and pistachios.

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BAKED RISOTTO WITH GREENS AND PEAS RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american

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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GREEN RISOTTO RECIPE | RACHAEL RAY | FOOD NETWORK

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REALLY GREEN RISOTTO - FOOD | DRINK | RECIPES

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GREEN RISOTTO RECIPE - GROUP RECIPES

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GREEN VEGETABLE RISOTTO | ITALIAN RECIPES | TESCO REAL FOOD

Squeeze out the excess liquid with a spoon and place in a bowl. Pour over the cream and blitz with a hand blender until smooth. Set aside. Cook the peas in a small pan of boiling water for 2 mins or until tender. Once the rice is cooked, stir the peas and creamy spinach into the risotto.
From realfood.tesco.com

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GREEN RISOTTO WITH MUSHROOMS (VEGAN) RECIPE

Aug 30, 2018 · Add mushrooms and cook, tossing occasionally, until well browned, about 5 minutes. Add shallot and cook, stirring constantly, until aromatic, about 30 seconds. Carefully add 1/4 cup broth, lemon juice, and soy sauce. Remove from heat, toss to combine, season to taste with salt and pepper, and set aside.
From seriouseats.com

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GREEN CHILE RISOTTO - DENVER GREEN CHILI

Sep 13, 2015 · Heat chicken broth and wine in a separate sauce pan. In a large pan heat olive oil and butter over medium heat. Add onions, garlic, chicken, red peppers, green chile, salt, pepper, cumin and cayenne and cook until translucent. About 7 minutes. Add arborio rice and cook until a "white" dot shows up in the middle of the rice (about 2 minutes).
From denvergreenchili.com

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GREEN PEA RISOTTO | DINNER RECIPES | GOODTOKNOW

Jun 05, 2019 · Cook off for 1-2 mins then add ¼ of the stock. Reduce to a simmer and continue to gradually add the stock until all the liquid has been absorbed and the rice is just tender. Meanwhile, blitz the peas, watercress, mint and lemon in a food processor. Add the green puree to the pan of cooked risotto, season to taste, and cook through for 1 min.
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CREAMY RISOTTO RECIPE - GREEN GIANT

Warm olive oil in a medium saucepan over medium heat. Add the remaining bag of Riced Veggie Cauliflower and cook until tender, about 4-5 minutes. Add the pureed cauliflower mixture to the saucepan and bring to a simmer. Add parmesan, remaining 1/4 cup of cream, bacon and lemon zest, stirring to combine. Cook for another minute, add lemon juice ...
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GREEN OLIVE RISOTTO RECIPE | CDKITCHEN.COM

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 203,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
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GREEN 'CHICKEN' RISOTTO RECIPE | VEGAN RISOTTO RECIPE ...

Method. Heat the oil in a large, high-sided frying pan over a medium heat. Add the onion and fry for 8-10 mins, stirring occasionally, until softened. Add the garlic and cook for 1 min. Mix in the risotto rice, then gradually add the stock, stirring frequently and allowing the rice to absorb the liquid fully between each addition, until the ...
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GREEN RISOTTO WITH SPINACH & PEA PESTO (VEGAN) - REBEL RECIPES

Jul 21, 2018 · Then for added taste and green goodness a big helping of pea and spinach pesto stirred in. And you’ve got to try my pea and spinach pesto! It’s absolutely delicious in this recipe but equally good as a toast topper. Delicious. And my top tip for a rich gooey risotto (the way I like it), cover when cooked and let it stand for 10-15 minutes.
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GREEN GARLIC RISOTTO RECIPE - SALT PEPPER SKILLET

May 10, 2016 · Bring the stock to a boil, and blanch the green parts until tender (about 3 minutes). Add the spinach or arugula for the last 30 seconds, then remove with a spider or slotted spoon and place in an ice bath to stop the cooking and preserve the vibrant green color.
From saltpepperskillet.com

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