MEALS WITH RISOTTO RECIPES

Name: Risotto recipes
Cuisine: Italian

RISOTTO RECIPES - BBC GOOD FOOD

Risotto recipes - BBC Good Food image

Master this collection of classic Italian risotto recipes. Try autumnal pumpkin and butternut squash, or the winning standby combination of chorizo & pea risotto.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES

Seafood Risotto | Jamie Oliver pasta & risotto recipes image

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 19

Ingredients

400 g mixed cherry tomatoes on the vine
2 cloves of garlic
½ a bunch of fresh rosemary (15g)
olive oil
6 raw langoustines or large king prawns, shell on, from sustainable sources
300 g mussels scrubbed, debearded, from sustainable sources
500 g clams scrubbed, from sustainable sources
4 medium squid cleaned, gutted (300g total), from sustainable sources
300 g cooked white crab meat from sustainable sources
1 pinch of saffron
1 large onion
1 heart of celery
1 bulb of fennel
400 g risotto rice
½ a glass of white wine or rosé wine
1.6 litres quality fish stock (see tip)
1 knob of butter (30g)
30 g Parmesan cheese
extra virgin olive oil

Steps:

1. Preheat the oven to 160°C/325°F/gas 3.
2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
3. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
4. Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
5. Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
6. For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
7. Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!

Nutrition Facts : Calories 551 calories, FatContent 14.7 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 38.4 g protein, CarbohydrateContent 66.1 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 2.2 g salt, FiberContent 5.9 g fibre

More about "meals with risotto recipes"

ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

See details

WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES

This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving

1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
5. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove from the heat and add the 70g butter and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

See details

CHICKEN RISOTTO RECIPES | BBC GOOD FOOD

Explore our comforting, one-pot chicken risotto recipes, from more traditional versions using arborio rice to alternatives featuring pearl barley.
From bbcgoodfood.com

See details

MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Starter, Supper
Cuisine Italian
Calories 445 calories per serving

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

See details

MAIN MEALS RECIPES - ALDI

A selection of recipes using ALDI's every day grocery range
From aldi.com.au

See details

RISOTTO ALLA MILANESE RECIPE | ALLRECIPES

Bravo! Finally an AUTHENTIC recipe that made my risotto taste like the one I had at a neighborhood restaurant in Ticino! I've seen so many recipes that missed the mark, suggesting all the liquid at once, …
From allrecipes.com

See details

RISOTTO ALLA MILANESE RECIPE | ALLRECIPES

See details

GOURMET MUSHROOM RISOTTO RECIPE | ALLRECIPES

Risotto ranks right up there as one of the greatest dishes you can make with rice. Originating in Italy, risotto is a recipe made by simmering a starchy variety of rice in broth, with flavor-boosting …
From allrecipes.com

See details