SUMMER RISOTTO IDEAS RECIPES
SUMMER RISOTTO RECIPES | BBC GOOD FOOD
Stir up a comforting yet light risotto full of seasonal flavours. Our summery rice dishes make the most of courgettes, broad beans, peas, tomatoes, crab, prawns and plenty more.
Provided by Alice Johnston
Number Of Ingredients 1
SUMMER RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mom always made this hearty dish to use up late summer garden vegetables. Often, I’ll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.—Shirley Hodge, Bangor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 202 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 366mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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SUMMER RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mom always made this hearty dish to use up late summer garden vegetables. Often, I’ll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.—Shirley Hodge, Bangor, Pennsylvania
From tasteofhome.com
Total Time 55 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 202 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 202 calories per serving
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
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