BROWN RICE AND VEGETABLE RISOTTO
While the nature of brown rice means that this dish will take longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to whatever seasonal produce is available to you.
Provided by Carla
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
- Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
- Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
- Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
- Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 47.1 g, Cholesterol 12.9 mg, Fat 10.7 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 500.3 mg, Sugar 7 g
PORTOFINO LAMB AND ARTICHOKE RISOTTO
This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb.
Provided by Barbara M. Morgan
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute.
- Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later.
- After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.
Nutrition Facts : Calories 610.8 calories, Carbohydrate 59.6 g, Cholesterol 86.6 mg, Fat 24 g, Fiber 1.9 g, Protein 32.6 g, SaturatedFat 9.8 g, Sodium 999.9 mg, Sugar 1.4 g
CREAMY BROWN RICE RISOTTO .
I have been wanting to make a brown rice risotto and this recipe has the secret to getting it creamy. Adapted from Associated Press via the Miami Herald. After more researching, it is posted in the Seattle Times and credited to J.M. HIRSCH, AP Food Editor. Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."
Provided by Sharon123
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
- Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
- In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
- Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.
Nutrition Facts : Calories 284.2, Fat 6.7, SaturatedFat 2.7, Cholesterol 11, Sodium 198.2, Carbohydrate 41.4, Fiber 2.7, Sugar 3.2, Protein 9.1
BROWN RICE RISOTTO WITH LAMB
The combination of lamb, brown rice, and curry powder gives this eye-catching one-dish meal terrific flavor. Just add a tossed salad to round out the meal
Provided by Annacia
Categories One Dish Meal
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from meat.
- If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker.
- Coat an unheated large nonstick skillet with nonstick cooking spray.
- Preheat skillet over medium heat and cook meat in hot skillet until browned, turning to brown evenly.
- Drain off fat.
- In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt.
- Top with carrots and place meat on carrots.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
- Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender.
Nutrition Facts : Calories 484, Fat 31.2, SaturatedFat 13.3, Cholesterol 102.1, Sodium 376, Carbohydrate 23.6, Fiber 2.2, Sugar 3.7, Protein 26.1
More about "brown rice risotto with lamb food"
BROWN RICE RISOTTO WITH LAMB - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 257 per serving
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook meat in hot skillet until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt. Top with carrots. Place meat on carrots.
- Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender. Makes 8 servings.
BRAISED LAMB SHANKS RECIPE WITH PARMESAN RISOTTO - …
From billyparisi.com
Ratings 6Total Time 3 hrs 40 minsCategory MainCalories 1486 per serving
- Lamb: Season the lamb on all sides with salt and pepper and sear them until golden brown in a large pot with olive oil over high heat. Once brown remove them from the pot and set aside.
- Add in the tomato paste and stir until combined and cook for a further 3 to 4 minutes. Deglaze with red wine and cook until it becomes very thick and incorporated into the mixture.
BROWN RICE RISOTTO WITH PEAS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (13)Calories 318 per servingCategory Entree
- Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
- Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 38 to 42 minutes.
- Remove from heat, stir in peas, herbs and 1 cup cheddar (4 oz.), cover and let sit 5 minutes off the heat. Stir a final time and serve sprinkled with the remaining 1/4 cup cheese and more freshly ground pepper.
BROWN RICE RISOTTO ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
5/5 (5)Total Time 50 minsCategory Dinner, HolidayCalories 330 per serving
- Heat the oil in a large sauté pan over medium-low heat. Add the onion and sauté for several minutes until soft (not brown).
- Add chicken stock to the pan one ladleful at a time and stir frequently. When the stock is almost completely absorbed add the next ladleful and keep repeating until the rice is al dente (almost done). Keep a close eye on the rice and don’t forget to stir frequently during this process. It can take up to 20 or 30 minutes before the rice is done. If the rice is not the “quick cooking” variety it could take twice as long.
MOROCCAN LAMB RISOTTO RECIPE | SALIMA'S KITCHEN
From salimaskitchen.com
Reviews 3Servings 3-4Cuisine MoroccanCategory Risotto
- In your instant pot, olive oil, diced onion, lamb, salt, pepper, turmeric, ginger, saffron, bay leaves, parsley and cilantro. Using the sauté mode, turn the lamb to brown on all sides. Move to a medium sized sauce pan and add water; bring to a boil then lower to a simmer on medium low for 30 minutes or until water has reduced to a thicker sauce.
- In the instant pot, add olive oil and risotto rice; sauté for 2 minutes to lightly toast the rice. Add tomato puree, water and veggie stock and cover the Instant Pot, setting it to Risotto mode for 6 minutes. Use the quick release to open up your risotto, stir, and season with salt to taste.
- Serve a bit of the risotto and top with some of the lamb & accompanying sauce. Garnish with additional parsley and enjoy!
RAMP RISOTTO RECIPE - A WILD ONION RICE RECIPE | …
From honest-food.net
5/5 (1)Total Time 1 hrCategory Rice, Side DishCalories 305 per serving
- Heat 3 tablespoons of the butter in a pot over medium heat. Cook the white parts of the onion in the butter gently, stirring often, until they are soft but not browned, about 6 minutes. Add the garlic and cook another minute. Add the rice and stir to coat with the butter. Cook over medium-high heat a couple minutes, until the rice gets a little bit translucent.
- Add the white wine and stir well. Sprinkle some salt over everything. From this point you need to stir pretty much constantly. When the wine has almost boiled away, add the chicken broth and repeat the process.
- When the chicken broth has almost boiled away, add a cup of water and repeat the stirring while the moisture boils away. You will likely need to do this at least 2 more times. Taste the rice after the second cup of water has mostly boiled away and add salt if needed. You want the rice to be al dente, not mushy.
- When the rice is almost done, stir in the chopped greens and the chopped green parts of the onions. Add a little more water -- you want the rice to be almost like oatmeal in consistency, more of a porridge than set-up rice. Add the fennel fronds and the grated cheese.
SLOW COOKER RISOTTO WITH LAMB - MAGIC SKILLET
From magicskillet.com
Cuisine MediterraneanCategory LambServings 6Total Time 9 hrs 10 mins
- In slow cooker combine vegetable stock, uncooked rice, curry powder, bay leaf, and salt. Arrange cooked lamb over.
- Cover slow cooker and cook on low heat setting for 8-9 hours., adding Brussels sprouts and corn during the last 2 hours.
- Turn off the pot and open the lid. Stir lamb and risotto well before serving. Transfer to a serving plates. Serve hot.
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From jamieoliver.com
Servings 6Total Time 45 minsCategory MainsCalories 446 per serving
- Finely grate the Parmesan.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.
EASY BROWN RICE RISOTTO WITH MUSHROOMS - COOKIE AND KATE
From cookieandkate.com
4.9/5 (144)Total Time 1 hr 20 minsCategory MainCalories 387 per serving
- Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
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From myrecipes.com
4/5 (10)Total Time 1 hr 6 minsServings 4Calories 434 per serving
- Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside.
- Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; sauté for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender. Place mushroom mixture in a large bowl; keep warm.
- Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and sauté 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-Reggiano, and parsley; sprinkle with thyme. Serve immediately.
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5/5 (2)Total Time 50 minsCategory Main CourseCalories 396 per serving
- In a medium/large sauce pan, heat olive oil over medium heat. Add the minced shallot and then sauté for 2-3 minutes, stir and add the sliced mushrooms and sauté for another 3-4 minutes.
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4/5 Total Time 1 hr 15 minsServings 6-8
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl.
- Add 1 tablespoon of the olive oil to the casserole. Add the kale and cook over moderate heat until wilted, 3 minutes. Add the kale to the mushrooms.
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SAFFRON BROWN RICE RECIPE | FOOD & WINE
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Servings 6Category Brown Rice
- In a medium sauce pan, combine rice with the water, saffron, 1 teaspoon kosher salt, bay leaf, and cinnamon stick. Bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes, or until the moisture has been absorbed.
- Remove from heat and leave, covered, for 10 more minutes. Discard cinnamon stick, fluff with a fork, and serve.
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