WHAT TO MAKE WITH RISOTTO RECIPES

BARLEY RISOTTO RECIPE: HOW TO MAKE IT

Barley Risotto Recipe: How to Make It image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 742mg sodium, CarbohydrateContent 32g carbohydrate (2g sugars, FiberContent 6g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES

Seafood Risotto | Jamie Oliver pasta & risotto recipes image

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 19

Ingredients

400 g mixed cherry tomatoes on the vine
2 cloves of garlic
½ a bunch of fresh rosemary (15g)
olive oil
6 raw langoustines or large king prawns, shell on, from sustainable sources
300 g mussels scrubbed, debearded, from sustainable sources
500 g clams scrubbed, from sustainable sources
4 medium squid cleaned, gutted (300g total), from sustainable sources
300 g cooked white crab meat from sustainable sources
1 pinch of saffron
1 large onion
1 heart of celery
1 bulb of fennel
400 g risotto rice
½ a glass of white wine or rosé wine
1.6 litres quality fish stock (see tip)
1 knob of butter (30g)
30 g Parmesan cheese
extra virgin olive oil

Steps:

1. Preheat the oven to 160°C/325°F/gas 3.
2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
3. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
4. Remove the heads and tails from the langoustines, then peel the skin and roughly chop the sweet meat. Check the mussels and sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Finely slice the squid and reserve for later. Pick through the crab meat, removing any shell.
5. Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
6. For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
7. Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!

Nutrition Facts : Calories 551 calories, FatContent 14.7 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 38.4 g protein, CarbohydrateContent 66.1 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 2.2 g salt, FiberContent 5.9 g fibre

More about "what to make with risotto recipes"

TURKEY RISOTTO | TURKEY RECIPES | JAMIE OLIVER RECIPES

Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet earth – it’s oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for your steaming leftover gravy. Amen.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 815 calories per serving

1. I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway.
2. When it’s golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.
3. Peel the onion, wash the leek and trim with the celery, then finely chop it all.
4. Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed.
5. Pour the stock into a separate pan and bring to a simmer on a low heat.
6. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
7. Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat your gravy, then sieve it into a pre-warmed jug ready to pour at the table.
8. When the risotto is done, add enough extra stock to make it oozy, then remove from the heat.
9. Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table.
10. Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top.
11. Finish with a tiny extra grating of Parmesan, and a thimble of new season’s extra virgin olive oil, if you’ve got it.

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BEST RISOTTO RICE RECIPE - HOW TO MAKE RISOTTO

This homemade Parmesan risotto is worth all of the extra stirring for creamy cheesy rice.
From delish.com
Reviews 4.5
Total Time 50 minutes
Category brunch, date night, dinner party, romantic meals, brunch, comfort food, dessert, rice
Cuisine Italian
Calories 336 calories per serving

In a medium pot, combine water and broth and bring to simmer. Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. Top with chives and basil and more Parmesan before serving.

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SCALLOP RISOTTO RECIPE | WANNA MAKE THIS? | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category main-dish

Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

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CREAMY BEETROOT RISOTTO RECIPE | BBC GOOD FOOD

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Cuisine Italian
Calories 434 calories per serving

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

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EASY RISOTTO RECIPES - OLIVEMAGAZINE

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EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving

1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

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EASY MUSHROOM RISOTTO RECIPE - HOW TO MAKE CREAMY MUSHROO…

This easy Mushroom Risotto is worth every bit of stirring.
From delish.com
Reviews 4.8
Total Time 1 hours
Category date night, dinner
Cuisine Italian

In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.) Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.

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RISOTTO BALLS (ARANCINI) RECIPE: HOW TO MAKE IT

My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen. They are also delicious served as a vegetarian main course with a salad. —Gretchen Whelan, San Francisco
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 42 calories per serving

Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.

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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

1. 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.
2. 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.
3. 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.
4. 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!
5. 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.
6. 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.

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Jan 13, 2022 · Risotto is best enjoyed the second it comes off the stovetop; the starches begin to set as you wait, affecting that saucy goodness you worked so hard to create. But don’t worry if you made more than you planned, because those leftovers make one of our favorite recipes. Mix the extra risotto …
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MUSHROOM AND LEEK RISOTTO (VEGAN + GF) - MINIMALIST BAKE…

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