SUMMER VEGETABLE RISOTTO RECIPES
SUMMER VEGETABLE RISOTTO – STOIBER FAMILY RECIPES
Here’s a simple risotto that showcases the best of the summer vegetables — bell peppers, corn, and basil.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Bring the water to a simmer in a small pot.
- In another pot, heat the olive oil over medium-high heat. When the olive oil is shimmery hot, add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2-3 minutes, at which point the rice will begin to smell nutty.
- Add the white wine to the rice and stir. From this point on, you will be stirring the risotto rice almost constantly. After a minute or two the rice will have absorbed the wine and when you stir, the spoon will leave streaks on the bottom of the pan.
- Add a cup of the hot water to the pot. Add a generous pinch of salt. Stir until the water has been absorbed by the rice and your spoon is again leaving a trail at the bottom of the pan. Start adding water, a cup at a time
- When the second cup of water is absorbed, add the corn and red bell pepper.
- Stir in the green onions and Parmesan. By now the rice should be close to being done; it should be fully cooked but still al dente, a little firm, not completely soft. When the rice reaches this stage, stir in the green onions and grated parmesan.
- When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.
- Stir in the basil and butter, and sprinkle with black pepper to taste. Once the butter has melted, serve at once.
Nutrition Facts : Calories 500, CarbohydrateContent 63.7, CholesterolContent 30, FatContent 18.9, FiberContent 2.9, ProteinContent 13.4, SaturatedFatContent 8.2, ServingSize , SodiumContent 400, SugarContent 1.8, TransFatContent
SUMMER VEGETABLE RISOTTO RECIPE | DELICIOUS. MAGAZINE
An easy, light vegetarian risotto recipe that’s perfect on a summer’s day.
Provided by delicious. magazine
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Put the risotto rice and hot vegetable stock into a greased baking dish. Cover with foil or a lid and bake in a preheated oven at 180°C/fan160°C/gas 4 for 25 minutes.
- Stir in the Parmesan, a knob of butter and the summer vegetables. Re-cover with foil and stand for 5 minutes.
- Stir in snipped fresh chives. To serve, sprinkle with Parmesan and season.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
More about "summer vegetable risotto recipes"
SUMMER LEMON-VEGETABLE RISOTTO RECIPE | MYRECIPES
Reserving some of the cooking liquid for the very end helps to keep the risotto recipe creamy.
From myrecipes.com
Reviews 4.5
Total Time 59 minutes
Calories 395 calories per serving
From myrecipes.com
Reviews 4.5
Total Time 59 minutes
Calories 395 calories per serving
- Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
See details
SUMMER VEGETABLE RISOTTO – STOIBER FAMILY RECIPES
Here’s a simple risotto that showcases the best of the summer vegetables — bell peppers, corn, and basil.
From brianstoiber.com
Reviews 4.0
Total Time 45 minutes
Cuisine Italian
Calories 500 per serving
From brianstoiber.com
Reviews 4.0
Total Time 45 minutes
Cuisine Italian
Calories 500 per serving
- Stir in the basil and butter, and sprinkle with black pepper to taste. Once the butter has melted, serve at once.
See details
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.
From bbcgoodfood.com
From bbcgoodfood.com
See details
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.
See details
VEGETABLE RISOTTO RECIPE: HOW TO MAKE IT
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories per serving
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
See details
BARLEY RISOTTO WITH SUMMER VEGETABLES RECIPE | MYRECIPES
Regular olive oil is a good choice for sautéing vegetables--it adds a mild olive oil flavor and can stand up to higher-heat cooking. It also coats the barley grains so they don't clump. Try other summer vegetables in this satisfying side dish, such as corn, zucchini, or even lima beans.
From myrecipes.com
Reviews 4
Calories 262 calories per serving
From myrecipes.com
Reviews 4
Calories 262 calories per serving
- Heat remaining 4 teaspoons oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring frequently. Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add water mixture, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 45 minutes total). Add squash mixture, and cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato and basil. Top with the goat cheese.
See details
SUMMER VEGETABLE RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
See details
SUMMER VEGETABLE RISOTTO | RECIPES WIKI | FANDOM
. 1 tablespoon olive oil 2 tablespoons Onion, finely chopped 2 tablespoons garlic, finely chopped 2 cups short grain brown rice 2 cups vegetable broth 1/4 cup cooked Peas 1/4 cup fresh asparagus spears 1/2 cup fresh Broccoli 1/4 cup fat-free half-and-half salt and pepper to taste In a 5- to...
From recipes.fandom.com
From recipes.fandom.com
See details
RISOTTO WITH SUMMER VEGETABLES | COOK FOR YOUR LIFE
Aug 02, 2018 · Stir the sautéed carrots and zucchini, then the frozen peas and cook 1 minute. Turn off the heat and vigorously stir in the remaining butter, the Parmesan and the lemon zest. Cover. Let sit for 5 minutes. The risotto will now be creamy looking instead of soupy, and the rice al dente. Taste for salt. Serve with extra grated cheese if desired.
From cookforyourlife.org
From cookforyourlife.org
See details
SUMMER VEGETABLE RISOTTO - FOOD | DRINK | RECIPES
Ingredients. 100g pack Waitrose Asparagus Tips, cut into bite-sized pieces. 200g fresh or frozen peas, thawed. 900ml chicken stock. 1 medium onion. 3 tbsp rapeseed oil. 200g Riso Gallo Vialone Nano Risotto Rice or Carnaroli Risotto Rice. 25g butter. 75g Parmigiano-Reggiano, freshly grated.
From waitrose.com
From waitrose.com
See details
RECIPE: SUMMER VEGETABLE RISOTTO WITH SAFFRON & PARSLEY ...
May 13, 2019 · 2 Start the risotto: In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and saffron.
From bing.com
From bing.com
See details
SUMMER VEGETABLE RISOTTO | RECIPES WIKI | FANDOM
. 1 tablespoon olive oil 2 tablespoons Onion, finely chopped 2 tablespoons garlic, finely chopped 2 cups short grain brown rice 2 cups vegetable broth 1/4 cup cooked Peas 1/4 cup fresh asparagus spears 1/2 cup fresh Broccoli 1/4 cup fat-free half-and-half salt and pepper to taste In a 5- to 7-quart pressure cooker or a 3-quart shallow pressure cooker (sometimes called a risotto cooker), heat 1 ...
From recipes.fandom.com
From recipes.fandom.com
See details
SUMMER VEGETABLE RISOTTO - FOOD | DRINK | RECIPES
Bring a small pan of water to the boil. Add the asparagus tips and peas to the water and return to the boil. Cook for 2-3 minutes or until just tender. Drain thoroughly in a colander, reserve and keep warm. Meanwhile, in a separate pan, heat the stock for 4-5 minutes until almost boiling.
From waitrose.com
From waitrose.com
See details
SUMMER VEGETABLE RISOTTO - FOODY SCHMOODY BLOG
Aug 17, 2015 · Heat 1 T olive oil in saute pan over medium heat. Add fennel, peas and squash. Season vegetables with salt. Cook 5 min, stirring occasionally, until tender but still crisp. Add garlic and cook 2 min more. Set aside. *Note - If you prefer softer vegetables, add a ¼ C vegetable stock and cook 5 min more.
From foodyschmoodyblog.com
From foodyschmoodyblog.com
See details
SUMMER VEGETABLE RISOTTO - 365 DAYS OF BAKING
Instructions. In a medium saucepan, bring 5 cups of the vegetable broth to a simmer. In another medium saucepan over medium-high heat, place two tablespoons of olive oil. Add onion and cook until translucent, about 3 minutes. Add rice and cook while stirring for a minute.
From 365daysofbakingandmore.com
From 365daysofbakingandmore.com
See details
10 BEST CREAMY VEGETABLE RISOTTO RECIPES | YUMMLY
Dec 22, 2021 · Chicken and Vegetable Risotto Knorr. olive oil, Knorr® Vegetable recipe mix, brown rice, winter squash and 7 more. Creamy Vegetable Risotto (30 minutes!) Minimalist Baker. medium red bell pepper, asparagus, arborio rice, sea salt, vegetable broth and 5 more.
From yummly.com
From yummly.com
See details
EARLY SUMMER RISOTTO WITH NEW GARDEN VEGETABLES
Jul 08, 2014 · Vegetables that cook quickly are ideal for adding to risotto. Think green peas, tiny cauliflower florets, diced bell peppers, shaved summer squash, slow roasted cherry tomatoes , and sweet corn kernels.
From simplebites.net
From simplebites.net
See details
RACHEL ALLEN’S OVEN BAKED RISOTTO WITH SUMMER VEGETABLES ...
A light, summer risotto which is unexpectedly easy to make. Rachel Allen flavours her risotto with asparagus, peas and spinach. Preheat the oven to 180C. Heat the olive oil in an oven-proof saucepan, add the peas and spinach and cook, stirring all the time, for 2 minutes until the spinach wilts. Add ...
From lovefood.com
From lovefood.com
See details
SUMMER GARDEN VEGETABLE SAUSAGE RISOTTO
Aug 30, 2016 · Toss zucchini and cherry tomatoes in olive oil and salt and pepper to taste. Spread on a baking sheet and broil on high 4-5 minutes until veggies are slightly charred. Cool slightly. Melt butter in a medium skillet over medium-high heat. Saute onion and garlic in butter until just slightly tender. Reduce heat to medium and stir rice into pan ...
From wholeandheavenlyoven.com
From wholeandheavenlyoven.com
See details
SUMMER VEGETABLE RISOTTO RECIPE BY NIKKI - COOKEATSHARE
4 ½ cups homemade or less sodium store-bought vegetable stock, more if needed; 3 tablespoons unsalted butter, divided; 1/2 medium yellow onion, finely chopped; 1/2 yellow bell pepper, seeded and chopped; 1/2 red bell pepper, seeded and chopped; 1/2 tablespoon minced fresh rosemary; 1 medium tomato, seeded and diced; 1 garlic clove, minced; 1 ...
From m.cookeatshare.com
From m.cookeatshare.com
See details
