Best Creamy Mushroom Risotto With Rosemary Grilled Pork Tenderloin Recipes

CREAMY MUSHROOM RISOTTO

Creamy Mushroom Risotto image

This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.

Provided by Kathy

Categories Main Dish Recipes Rice Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup dried porcini mushrooms
½ (10 ounce) can cream of mushroom soup
¼ cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 ¾ cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

Steps:

Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g

GRILLED ROSEMARY PORK TENDERLOIN

Grilled Rosemary Pork Tenderloin image

This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

8 ounces pork tenderloin
Salt and pepper
1 clove garlic
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
1/2 cup dry red wine
Nonstick spray or neutral oil for the pan

Steps:

Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams