RISOTTO RECIPES - BBC GOOD FOOD
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
HIGH-PROTEIN RECIPES - BBC GOOD FOOD
These high-protein picks are perfect for those who want to boost their intake from time to time, from salads, stews, chilli's, simple snacks and more.
Provided by Good Food team
Number Of Ingredients 1
More about "what protein to serve with risotto recipes"
EASY RISOTTO RECIPES - OLIVEMAGAZINE
Try one of our best risotto recipes for a midweek meal, a summer dinner party or as wintery comfort food. From simple butternut to impressive radicchio and pancetta; we've got every occasion covered
From olivemagazine.com
From olivemagazine.com
See details
EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
- Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
- Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
- In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
- Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
- The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
- Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
- Serve topped with extra grated Parmesan and the chopped parsley leaves.
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MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
See details
MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
See details
EASY MUSHROOM RECIPES - OLIVEMAGAZINE
We use portobello, chestnut, porcini and more mushroom varieties to create fragrant curries, vegetarian burgers, vibrant stir-fries and more
From olivemagazine.com
From olivemagazine.com
See details
LOBSTER RISOTTO RECIPE - PUREWOW
On date night--or any special day, for that matter--you're out to impress. And if that involves cooking dinner for your bae, then look no further than this recipe for lobster risotto. It's surprisingly easy. The trick? Look for lobster tails in your grocer's fresh seafood section, and you're well on...
From purewow.com
Reviews 2.8
Total Time 1 hours 15 minutes
Calories 972 calories per serving
From purewow.com
Reviews 2.8
Total Time 1 hours 15 minutes
Calories 972 calories per serving
- 1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.) 2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and saut� until fragrant, 1 minute more. 3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer. 4. Add the broth � cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another � cup of broth and repeat. Continue until all the broth has been added and absorbed. 5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more. 6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper. 7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
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RISOTTO RECIPES - BBC GOOD FOOD
Master this collection of classic Italian risotto recipes. Try autumnal pumpkin and butternut squash, or the winning standby combination of chorizo & pea risotto.
From bbcgoodfood.com
Cuisine Italian
From bbcgoodfood.com
Cuisine Italian
See details
HIGH-PROTEIN RECIPES - BBC GOOD FOOD
These high-protein picks are perfect for those who want to boost their intake from time to time, from salads, stews, chilli's, simple snacks and more.
From bbcgoodfood.com
From bbcgoodfood.com
See details
EASY RISOTTO RECIPES - OLIVEMAGAZINE
Try one of our best risotto recipes for a midweek meal, a summer dinner party or as wintery comfort food. From simple butternut to impressive radicchio and pancetta; we've got every occasion covered
From olivemagazine.com
From olivemagazine.com
See details
EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
- Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
- Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
- In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
- Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
- The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
- Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
- Serve topped with extra grated Parmesan and the chopped parsley leaves.
See details
MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
See details
EASY MUSHROOM RECIPES - OLIVEMAGAZINE
We use portobello, chestnut, porcini and more mushroom varieties to create fragrant curries, vegetarian burgers, vibrant stir-fries and more
From olivemagazine.com
From olivemagazine.com
See details
WHAT TO SERVE WITH RISOTTO: 11 ... - INSANELY GOOD RECIPES
Jun 03, 2021 · 1. Roasted Shrimp. Rice yearns for some protein. The first on our list is an incredibly flavorful shellfish: roasted shrimp. This crustacean turns your risotto into a fancy dish, so this is …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
RISOTTO RECIPES | ALLRECIPES
In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional …
From allrecipes.com
From allrecipes.com
See details
10 BEST SIDES TO SERVE WITH RISOTTO - A COUPLE COOKS
Nov 22, 2019 · And some favorite risotto recipes. Of course, we couldn’t leave you with only what to serve with risotto! Here are some of our best risotto recipes: Classic Risotto Creamy and savory, flavored with Parmesan and a splash of white wine. Asparagus Risotto …
From acouplecooks.com
From acouplecooks.com
See details
21 HIGH PROTEIN LOW FAT RECIPES YOU NEED TO TRY!
Aug 17, 2020 · Here I share some mouth-watering and high protein recipes for weight loss that are not only protein foods but also low fat. If you are trying to lose weight and start your exercise every day. Your body needs healthy and protein foods to maintain balance. These recipes are waiting to meet your needs. These comfort foods and protein …
From crispyfoodidea.com
From crispyfoodidea.com
See details
30 EASY HIGH-PROTEIN RECIPES - REAL SIMPLE
Jan 07, 2022 · Salmon provides a nice break from chicken or shrimp when you're after lean protein. Here, a cool salad with crisp cucumbers and fennel provides a refreshing contrast to the warm salmon, which is seared in just a few minutes over a skillet on the stovetop.Indeed, the combination of protein, grain, and vegetables makes for a light but satiating supper and delivers 44 grams of protein …
From realsimple.com
From realsimple.com
See details
21 HIGH PROTEIN LOW FAT RECIPES YOU NEED TO TRY!
Aug 17, 2020 · Here I share some mouth-watering and high protein recipes for weight loss that are not only protein foods but also low fat. If you are trying to lose weight and start your exercise every day. Your body needs healthy and protein foods to maintain balance. These recipes are waiting to meet your needs. These comfort foods and protein …
From crispyfoodidea.com
From crispyfoodidea.com
See details
30 EASY HIGH-PROTEIN RECIPES - REAL SIMPLE
Jan 07, 2022 · Salmon provides a nice break from chicken or shrimp when you're after lean protein. Here, a cool salad with crisp cucumbers and fennel provides a refreshing contrast to the warm salmon, which is seared in just a few minutes over a skillet on the stovetop.Indeed, the combination of protein, grain, and vegetables makes for a light but satiating supper and delivers 44 grams of protein …
From realsimple.com
From realsimple.com
See details
RISOTTO ALLA MILANESE RECIPE | ALLRECIPES
10 Snacks That Make Watching the Winter Olympics a Delicious Spectator Sport They're back! The 2022 Winter Olympics officially start on February 4 and run through February 20, as elite skiers, snowboarders, ice skaters, bobsledders, curlers, lugers, and ice hockey players — …
From allrecipes.com
From allrecipes.com
See details
SPINACH RISOTTO RECIPE - SIMPLY RECIPES
Feb 06, 2022 · The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Stir in butter, Parmesan, spinach, lemon zest and lemon juice: When the risotto is ready, finish by stirring in the remaining tablespoon of butter, the grated …
From simplyrecipes.com
From simplyrecipes.com
See details
CREAMY VEGETABLE VEGAN RISOTTO | MINIMALIST BAKER RECIPES
Mar 27, 2018 · A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side.
From minimalistbaker.com
From minimalistbaker.com
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SHRIMP RISOTTO RECIPE - THE SPRUCE EATS
Jul 04, 2021 · This shrimp risotto is full of warm, creamy goodness. It's topped with a bright and zesty lemon sauce similar to scampi. There’s also plenty of Parmesan cheese, garlic, and butter, which we know makes everything better. It feels fancy enough to be something you can serve …
From thespruceeats.com
From thespruceeats.com
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IDEAL PROTEIN | A MEDICALLY DEVELOPED KETOGENIC WEIGHT ...
Add to a pot with 1/2 cup of broth. Bring to a simmer and keep uncovered for 5 minutes. Cover and continue to cook for 10 minutes. Take off the heat and allow to sit, covered, until ready to serve. Step 5: Fold in spinach into beef stew. Serve on cooked quinoa and garnish with cilantro …
From idealprotein.com
From idealprotein.com
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WHAT TO SERVE WITH RISOTTO: 11 ... - INSANELY GOOD RECIPES
Jun 03, 2021 · 1. Roasted Shrimp. Rice yearns for some protein. The first on our list is an incredibly flavorful shellfish: roasted shrimp. This crustacean turns your risotto into a fancy dish, so this is a good option if you’re trying to impress your guests (or a date).
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
RISOTTO RECIPES | ALLRECIPES
In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the …
From allrecipes.com
From allrecipes.com
See details
10 BEST SIDES TO SERVE WITH RISOTTO - A COUPLE COOKS
Nov 22, 2019 · And some favorite risotto recipes. Of course, we couldn’t leave you with only what to serve with risotto! Here are some of our best risotto recipes: Classic Risotto Creamy and savory, flavored with Parmesan and a splash of white wine. Asparagus Risotto Flavor-packed! …
From acouplecooks.com
From acouplecooks.com
See details
21 HIGH PROTEIN LOW FAT RECIPES YOU NEED TO TRY!
Aug 17, 2020 · Here I share some mouth-watering and high protein recipes for weight loss that are not only protein foods but also low fat. If you are trying to lose weight and start your exercise every day. Your body needs healthy and protein foods to maintain balance. These recipes are waiting to meet your needs. These comfort foods and protein …
From crispyfoodidea.com
From crispyfoodidea.com
See details
30 EASY HIGH-PROTEIN RECIPES - REAL SIMPLE
Jan 07, 2022 · Salmon provides a nice break from chicken or shrimp when you're after lean protein. Here, a cool salad with crisp cucumbers and fennel provides a refreshing contrast to the warm salmon, which is seared in just a few minutes over a skillet on the stovetop.Indeed, the combination of protein, grain, and vegetables makes for a light but satiating supper and delivers 44 grams of protein …
From realsimple.com
From realsimple.com
See details
RISOTTO ALLA MILANESE RECIPE | ALLRECIPES
10 Snacks That Make Watching the Winter Olympics a Delicious Spectator Sport They're back! The 2022 Winter Olympics officially start on February 4 and run through February 20, as elite skiers, snowboarders, ice skaters, bobsledders, curlers, lugers, and ice hockey players — …
From allrecipes.com
From allrecipes.com
See details
SPINACH RISOTTO RECIPE - SIMPLY RECIPES
Feb 06, 2022 · The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Stir in butter, Parmesan, spinach, lemon zest and lemon juice: When the risotto is ready, finish by stirring in the remaining tablespoon of butter, the grated …
From simplyrecipes.com
From simplyrecipes.com
See details
CREAMY VEGETABLE VEGAN RISOTTO | MINIMALIST BAKER RECIPES
Mar 27, 2018 · A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side.
From minimalistbaker.com
From minimalistbaker.com
See details