RISOTTO RECIPIE RECIPES

Name: Oven Risotto with Mushrooms
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups); 3 garlic cloves, peeled, thinly sliced; 6 thyme sprigs; 1/4 tsp. crushed red pepper flakes; 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 3/4 tsp. (or more) kosher salt, divided; 1 medium onion, finely chopped; 1 cup arborio rice; 1/2 tsp. freshly ground black pepper; 1/2 cup dry vermouth or white wine; 3 cups homemade chicken stock or low-sodium chicken broth, divided; 2 oz. finely grated Parmesan (about 1 cup); 2 Tbsp. cold unsalted butter, cut into pieces; 1/2 tsp. finely grated lemon zest; 1/3 cup coarsely chopped parsley leaves; Lemon wedges (for serving)

OVEN RISOTTO WITH MUSHROOMS RECIPE | EPICURIOUS

Oven Risotto with Mushrooms Recipe | Epicurious image

Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Total Time 50 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

SPLIT PEA SOUP – INSTANT POT RECIPES

Split Pea Soup – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 15 minutes

Cook Time 14 minutes

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

8 slices bacon (chopped)
1 onion (chopped)
2 carrots (chopped)
1 stalk celery (chopped)
1 clove garlic (chopped)
1/2 tsp dried thyme
32 ounces chicken broth (1 container )
2 cups Water
16 ounces dried split peas ((1 package) rinsed and sorted)
3/4 tsp salt
1/2 tsp black pepper
1 bay leaf

Steps:

Press Sauté; cook and stir bacon in Instant Pot® until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
Add onion, carrots and celery to pot; cook and stir 5 minutes or until vegetables are softened. Add garlic and thyme; cook and stir 1 minute. Stir in broth and water, scraping up browned bits from bottom of pot. Add split peas, half of bacon, salt, pepper and bay leaf; mix well.
Secure lid and move pressure release valve to Sealing position. PressManual or Pressure Cook; cook at high pressure 8 minutes.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir soup; remove and discard bay leaf. Garnish with remaining bacon.