OLIVE GARDEN RISOTTO RECIPES

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GARDEN RISOTTO RECIPE | ELLIE KRIEGER | FOOD NETWORK



Garden Risotto Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories     side-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

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.

Nutrition Facts : Calories 205 calorie, FatContent 4 grams, SaturatedFatContent 1.5 grams, CholesterolContent 1 milligrams, SodiumContent 466 milligrams, CarbohydrateContent 30 grams, FiberContent 3.5 grams, ProteinContent 10.5 grams

TOMATO RISOTTO RECIPE - NYT COOKING



Tomato Risotto Recipe - NYT Cooking image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

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  • Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
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Total Time 40 minutes
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Calories 299 calories per serving
  • Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

    Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

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BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 299 calories per serving
  • Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

    Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

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