LEMON PARMESAN RISOTTO RECIPES

Name: Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 8 cups chicken broth; 1/2 cup finely chopped onion; 1/4 cup olive oil; 3 cups arborio rice; 2 garlic cloves, minced; 1 cup dry white wine or water; 1/2 cup shredded Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons minced fresh parsley

PARMESAN RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Parmesan Risotto Recipe: How to Make It - Taste of Home image

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; 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 and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 41g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

EASY PARMESAN RISOTTO RECIPE | INA GARTEN | FOOD NETWORK

Easy Parmesan Risotto Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

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Calories 364 calories per serving

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
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1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
3. In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
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See details

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