Creamy Cheesy Risotto Food

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CREAMY TOMATO RISOTTO



Creamy tomato risotto image

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 11

400g can chopped tomato
1l vegetable stock
knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomato, halved
small pack basil, roughly torn
4 tbsp grated parmesan

Steps:

  • Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  • Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
  • Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  • Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

I got this off Food Network awhile ago. This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor.

Provided by Samantha in Ut

Categories     Rice

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
salt
white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 lb arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated parmigiano-reggiano cheese
1/4 cup grated romano cheese
1/4 cup grated asiago cheese
2 tablespoons chopped chives

Steps:

  • In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
  • Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
  • Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

COMFORTING LEEK RISOTTO WITH CREAM CHEESE



Comforting Leek Risotto with Cream Cheese image

This creamy leek risotto is easy to make, filling and oh-so comforting. We show you how to speed it up, too - good food shouldn't be slow!

Provided by HurryTheFoodUp

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 17

½ cup risotto rice
2-3 cups vegetable broth
½ leek
1 small onion
1 tbsp olive oil
1 cup peas, frozen
⅓ cup cream ((⅓ cup = 100ml))
2.5 oz low fat cream cheese ((2.5oz = 75g; or use regular if you prefer))
2 tbsp soy sauce
2 tbsp Worcestershire sauce (vegetarian) ((make sure to check for a no-fish version))
¼ tsp salt
¼ tsp pepper
1 tbsp basil, fresh
1 tbsp parsley, fresh
1 tbsp oregano, fresh ((for all the herbs, dried or frozen are fine if fresh are unavailable))
½ cup white wine ((mega tasty))
¼ cup cheddar cheese ((for garnish, mega tasty))

Steps:

  • Give the rice a quick rinse - we don't need this one too starchy.
  • Slice the leek and onion and fry in olive oil in a big pan on medium heat for about 5 Minutes.
  • Add the risotto rice and fry for another 2 minutes.
  • If using, throw in the white wine and stir until dissolved.
  • Add ¾ of the veggie broth. Let everything cook for about 20 minutes, or until the rice is ready. If it goes dry before the rice is ready, add more broth.
  • When the rice is ready, turn the heat off. Add the frozen peas, cream and cream cheese, soy sauce and Worcestershire sauce and basil, parsley and oregano. Give it a good stir making sure all is mixed together well.
  • Turn the heat back and cook on a med-high heat for another 5 minutes. This gives a chance for the sauce to become thick, and the flavours to fully come out. Add salt and pepper to taste. Just don't let it burn - stir occasionally!
  • Serve with a little cheddar sprinkled on the top for extra deliciousness.

Nutrition Facts : Calories 579 kcal, Carbohydrate 70 g, Protein 14 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 73 mg, Sodium 2596 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

CREAMY, CHEESY RISOTTO



Creamy, Cheesy Risotto image

Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.

Provided by IHeartDogs

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 tablespoon olive oil
1/4 cup shallot, chopped small
2/3 cup arborio rice (or other small or medium grain rice)
1/2 cup dry white wine
2 1/2 cups low sodium chicken broth, plus more
chicken broth, if needed (I use light and fat free)
1/4 cup grated smoked gouda cheese
1/4 cup grated asiago cheese
1/4 cup pecans, chopped or 1/4 cup toasted pine nuts
1 dash ground cayenne pepper
salt, to taste

Steps:

  • Warm chicken broth either on stove or in microwave.
  • In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
  • Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
  • Add wine and stir until almost completely evaporated.
  • Begin adding chicken broth, about 1/2 cup at a time.
  • After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
  • Do the same for each addition of broth, stirring frequently.
  • Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
  • If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
  • Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
  • Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
  • Serve hot.

Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9

CREAMY RISOTTO



Creamy Risotto image

Make and share this Creamy Risotto recipe from Food.com.

Provided by AppleEnt

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups water
2 cups chicken broth
1/4 cup butter, divided
1/2 cup chopped onion
1 cup uncooked arborio rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesan cheese
salt and pepper

Steps:

  • Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  • Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

This recipe has evolved from one that I saw on Hell's Kitchen. I searched high and low for the closest thing and eventually came up with this. Enjoy!

Provided by Chef RoboTron

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 lbs asparagus, trimmed tips cut off and reserved
1 teaspoon salt
8 cups chicken stock or 8 cups low sodium chicken broth
3/4 cup extra virgin olive oil
3 medium shallots, minced
3 garlic cloves, minced
3 1/2 cups arborio rice (1 pound)
3/4 cup dry white wine
1 tablespoon unsalted butter
1 cup freshly grated parmesan cheese (3 ounces)
fresh ground pepper

Steps:

  • 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
  • and rinse in cold water; drain well.
  • 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
  • 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
  • 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
  • 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
  • Serves 8.
  • This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.

Nutrition Facts : Calories 699.1, Fat 28.9, SaturatedFat 6.9, Cholesterol 22, Sodium 848.1, Carbohydrate 85.6, Fiber 5.3, Sugar 6, Protein 20.1

ITALIAN FOUR CHEESE RISOTTO



Italian Four Cheese Risotto image

Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses. And it definitely isn't as hard to make as you think!

Provided by Rosemary Molloy

Categories     Main Course     Main Dish     Side Dish

Time 36m

Number Of Ingredients 11

3 tablespoons butter
1 small onion ((finely chopped))
1 3/4 cups Arborio Rice
1/2 cup white dry wine
3-4 cups vegetable broth
1/4 teaspoon salt ((more or less to taste))
1-2 dashes pepper
1/2 cup shredded Swiss cheese
1/2 cup shredded Fontal ((Fontina or Gruyere cheese))
1/2 cup freshly grated Parmesan cheese
1/4 cup Gorgonzola cheese (crumbled)** ((sweet or mild))

Steps:

  • On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.
  • Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.
  • Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.
  • Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.
  • Remove from heat and stir in the cheese. Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired. Enjoy!

Nutrition Facts : Calories 411 kcal, Carbohydrate 49 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 981 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

Provided by Food Network

Categories     side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

CREAMY RISOTTO WITH SHRIMP



Creamy Risotto With Shrimp image

Make and share this Creamy Risotto With Shrimp recipe from Food.com.

Provided by Bob Marshall

Categories     Short Grain Rice

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

2 cups reduced-sodium vegetable broth
3 tablespoons olive oil, divided
1 medium shallot
1/4 teaspoon coarse salt, divided
1 pinch fresh ground pepper
1/2 cup arborio rice
1/4 cup dry sherry
1/2 cup frozen edamame
1 tablespoon butter
1/8 cup heavy cream
1/8 cup grated parmigiano reggiano cheese
1/2 lb jumbo shrimp, peeled and deveined
crushed red pepper flakes
cracked peppercorn

Steps:

  • Heat broth and keep warm.
  • Heat 2 tbs oil in medium saute pan over medium high heat. Add shallots, 1/8 tsp salt and pepper saute 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes.
  • Reduce heat to medium and add 1/2 cup warm broth. Cook stirring constantly, until liquid is completely absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time and rice is al dente, 25 to 30 minutes.
  • Add edamame and cook 3 minutes.
  • Take off heat and add butter, cream and cheese, stir until incorporated.
  • Sprinkle shrimp with remaining salt, pepper flakes and cracked peppercorns. Heat remaining 1 tbs oil in a skillet, to smoking point. Add shrimp and saute just until firm and bright pink, about 4 miinutes, serve over risotto.

Nutrition Facts : Calories 688.3, Fat 39, SaturatedFat 11.7, Cholesterol 183.2, Sodium 1070.6, Carbohydrate 50.8, Fiber 4.1, Sugar 0.2, Protein 28.9

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Creamy, Cheesy Risotto Recipe - Food.com best www.food.com. Warm chicken broth either on stove or in microwave. In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened. Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn …
From therecipes.info


CREAMY AND CHEESY CAULIFLOWER RISOTTO
Creamy and Cheesy Cauliflower Risotto. Tweet. Share. Share. Pin. 0 Shares. Ingredients. 10 oz riced cauliflower; 1 cup sliced button mushrooms; 1/4 cup sweet onions, minced; 2 tbsp olive oil ; 2 garlic cloves, minced; 1 cup vegetable broth; 1/4 tsp salt; 1/4 tsp ground black pepper; 1/4 cup grated parmesan cheese; 1/8 cup shredded mozzarella cheese; …
From wholeyum.com


CREAMY CHEESY RISOTTO | RECIPE | RISOTTO RECIPES, FOOD ...
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From pinterest.ca


GORDON RAMSAY'S BEST RISOTTO RECIPES - THEFOODXP
Risotto is made by cooking rice in broth until it becomes smooth and creamy. ‘Riso’ means rice in Italian. The primary ingredients for risotto are rice, shallots, parmesan, and stock. You can add different ingredients like lobster, mushrooms, scallops, shrimps, or asparagus and customize your risotto as you like it. Gordon Ramsay has given us a variety of risotto recipes. It is hard to ...
From thefoodxp.com


EASY CHEESY RISOTTO RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Creamy, Cheesy Risotto Recipe - Food.com new www.food.com. Warm chicken broth either on stove or in microwave. In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened. Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn …
From therecipes.info


CREAMY CHEESY VEGAN PASTA - BEST OF VEGAN PASTA
Instructions. Blend nutty parmesan ingredients until a fine crumbly texture and set aside. Place sauce ingredients into a high speed blender. Blend until smooth and creamy and adjust flavour as needed. Add the cooked pasta to a pot on low heat and pour the desired amount of sauce over it. Stir through until the pasta and sauce is heated.
From bestofvegan.com


CREAMY, DREAMY RISOTTO RECIPES - FOOD COM
Ingredients high in umami (the savory fifth taste), like tomato paste, soy sauce and canned tomatoes, add depth; nutritional yeast adds a bit of a cheesy taste. Make the stock ahead of …
From foodnetwork.com


CREAMY, CHEESY RISOTTO RECIPE - FOOD NEWS
This recipe is a perfect base for other risotto recipes too, like spinach or seafood risotto, or you can just enjoy it in all its cheesy parmesan goodness! Step 1. Fry the onion in the olive oil in a large, heavy pan until soft and golden. Stir in the rice and broccoli, until well coated in the oil, then gradually add the simmering stock. Creamy SPAM® Risotto Croquettes Fryday can be any ...
From foodnewsnews.com


CREAMY CHEESY DUNGENESS CRAB & MUSHROOM RISOTTO – FORKS ...
Food & Wine. Creamy Cheesy Dungeness Crab & Mushroom Risotto. May 10, 2021 August 25, 2021 by lucanracz. This recipe is an all time favorite of mine, brought over from my previous blog Simply Delish Eats. Risotto is much simpler to make than you may think though. While the timing and keeping an eye on the dish while cooking is a bit of a labor of …
From forksandvines.com


CHEESY RISOTTO RICE - ALL INFORMATION ABOUT HEALTHY ...
Easy Cheesy Risotto Rice Recipe - Magic Skillet trend magicskillet.com. Instructions: In a large saucepan, sauté the onion in the butter and oil until translucent. Add the finely diced beets and stir well to coat. Cover with a lid, then turn down the heat and cook gently until the beets are almost tender, for about 15 minutes. Bring the ...
From therecipes.info


EASY CHEESY RISOTTO - ALL INFORMATION ABOUT HEALTHY ...
Creamy, Cheesy Risotto Recipe - Food.com top www.food.com. Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven …
From therecipes.info


CHEESY BEETROOT RISOTTO RECIPE - FOOD NEWS
Creamy beetroot risotto recipes. Recipes for Creamy beetroot risotto that you will be love it. Choose from hundreds of Creamy beetroot risotto recipes, which are easy to cook the food. Prepare the ingredients and start to cook Creamy beetroot risotto. We wish you a good taste! Method Heat a little olive oil in a pan, add the onion and garlic and cook for 4–5 minutes, or …
From foodnewsnews.com


10 BEST CREAM CHEESE RISOTTO RECIPES | YUMMLY

From yummly.com


LOW-CARB CAULIFLOWER MUSHROOM RISOTTO – RECIPE - FOOD SEC
Unlike traditional risotto, which is made with white rice, this cauliflower mushroom risotto has a creamy, cheesy texture and is surprisingly filling. As a bonus, the cauliflower mushroom risotto can be made in a slow cooker or Instant Pot, making it an easy and healthy recipe to prepare. Creamy low-carb cauliflower mushroom risotto
From foodsec.org


CREAMY CHEESY RISOTTO RECIPE - ALL INFORMATION ABOUT ...
Creamy, Cheesy Risotto Recipe - Food.com top www.food.com. Warm chicken broth either on stove or in microwave. In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened. Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn …
From therecipes.info


CREAMY CHEESY RISOTTO RECIPES
Creamy Cheesy Risotto Recipes CREAMY RISOTTO. Make and share this Creamy Risotto recipe from Food.com. Provided by AppleEnt. Categories Rice. Time 30m. Yield 6 serving(s) Number Of Ingredients 9. Ingredients; 3 cups water: 2 cups chicken broth: 1/4 cup butter, divided: 1/2 cup chopped onion: 1 cup uncooked arborio rice : 1/3 cup dry white wine: 1/2 cup heavy …
From tfrecipes.com


SW RECIPE: CHEESY CHICKEN RISOTTO - FOOD NEWS
A creamy cheesy risotto… 2 chicken stock cubes. 2 garlic cloves, crushed. 250g dried risotto rice. 1 head of broccoli, cut into small florets and stalk finely chopped. Juice of 1 lemon. Method: 1 Preheat your grill to high. Grill the bacon for 810 minutes, or until cooked through and crisp at the edges, turning halfway. Turn off the grill, but leave the bacon underneath to keep warm. Add …
From foodnewsnews.com


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