EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CARROT-LEMON RISOTTO
Carrot juice helps give this traditional rice dish its vibrant orange hue and a natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Add carrot juice and stir until absorbed, 4 minutes.
- Remove skillet from heat and stir in 2 tablespoons butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 267 g, Fat 12 g, Protein 9 g
RISOTTO WITH ZUCCHINI, CARROTS AND PARMESAN
Make and share this Risotto with Zucchini, Carrots and Parmesan recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring broth to boil and keep it at a bare simmer.
- In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
- Add rice and cook over moderately-high heat, stirring, for 2 minutes.
- Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
- Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
- Add more stock, ½ cup at a time, in same manner, until rice is al dente.
- Stir in cream and remaining ¼ cup butter.
- Remove from heat and add Parmesan, parsley and basil and season to taste.
- Transfer to a heated serving bowl and serve immediately.
PARMESAN-CARROT RISOTTO
Arborio rice is traded out for long grain white rice for this risotto. The results...just as creamy and delicious.
Provided by rbrynsaas
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
- In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth, simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
- Rmove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
Nutrition Facts : Calories 394.4, Fat 9.4, SaturatedFat 5.2, Cholesterol 20.8, Sodium 276.5, Carbohydrate 61, Fiber 3.8, Sugar 6.2, Protein 11.9
EASY "ALMOST" PARMESAN RISOTTO
This rice is like the real risotto, but takes much less time to prepare, if you prefer it more cheesy taste then add in more Parmesan cheese, I advise that you really be careful when adding the salt as the Parmesan already has a lot of salt content, but load up on freshly ground black pepper, this rice will become a favorite of yours, it is so good --- this is not a recipe for a fluffy rice, it is more on the creamy style similar to risotto, I most always add about 1 heaping tablespoon of minced fresh garlic in with the chopped onion but that is optional, really you can add in whatever you like to this, I have even added in peas :)
Provided by Kittencalrecipezazz
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, melt the butter over medium heat.
- Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
- Add in the rice; cook/stir for 3 minutes, stirring constantly.
- Add in the remaining ingredients; bring to a boil.
- Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
- Delicious!
Nutrition Facts : Calories 270.6, Fat 11.8, SaturatedFat 7.1, Cholesterol 30.2, Sodium 532, Carbohydrate 32.1, Fiber 1.4, Sugar 1.1, Protein 8.1
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