CREAMY CORN AND GARLIC RISOTTO
Enjoy a new version of creamy risotto with corn and cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
- Stir in rice and corn. Cook 1 minute, stirring occasionally.
- Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
Nutrition Facts : Calories 350, Carbohydrate 61 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g
CREAMY MUSHROOM RISOTTO
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
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
CREAMY SPINACH AND MUSHROOM RISOTTO
This creamy and savory risotto can go with almost any dish. Start with Zatarain's Yellow Rice and add mushroom, spinach, onion, heavy cream and Monterey Jack cheese for a side that will get as much attention as the main dish.
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g
CORN RISOTTO WITH HERBED PARMESAN CREAM
Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
- Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
- Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
- When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.
CORN-MUSHROOM RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
- Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
- Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.
Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams
CREAMY CORN AND GARLIC RISOTTO
Make and share this Creamy Corn and Garlic Risotto recipe from Food.com.
Provided by nathaniaz
Categories Rice
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/3°C broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.
- Stir in remaining broth; heat to boiling. Reduce heat to medium.
- Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.
- Remove from heat and stir in cheeses and parsley.
Nutrition Facts : Calories 821.8, Fat 16.4, SaturatedFat 8, Cholesterol 36.7, Sodium 1943.8, Carbohydrate 135.9, Fiber 9.1, Sugar 1.9, Protein 37.4
CREAMY CORN-MUSHROOM RISOTTO RECIPE
Provided by á-1569
Number Of Ingredients 13
Steps:
- Step 1 Process 4 1/2 cups water and 1 cup corn in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a large measuring cup; discard solids. Add water, if necessary, to equal 4 1/2 cups. Transfer to a saucepan; bring to a simmer over medium-high. Reduce heat to low. Step 2 Heat olive oil in a Dutch oven over medium-high. Add mushrooms, onion, and remaining 1 cup corn. Cook, stirring often, until onions are translucent, 4 to 5 minutes. Add rice, garlic, and 2 teaspoons thyme. Cook, stirring constantly, until rice is toasted, 1 to 2 minutes. Add wine; bring to a boil, and cook, stirring occasionally, until liquid is almost evaporated. Step 3 Stir in 2 cups corn broth; reduce heat to medium-low, and cook, stirring often, until broth is almost absorbed, about 10 minutes. Add 1 cup corn broth, and cook, stirring often, 5 minutes. Repeat with 1 cup corn broth. Remove from heat. Stir in 1/4 cup cheese, butter, salt, and remaining 1/2 cup corn broth. Divide among 4 bowls; top evenly with pine nuts, remaining 2 teaspoons thyme, and remaining 1/4 cup cheese.
More about "creamy corn mushroom risotto food"
SWEET CORN AND CHEDDAR MUSHROOM RISOTTO - FAMILYSTYLE …
From familystylefood.com
Reviews 1Category Whole GrainsCuisine VegetarianTotal Time 45 mins
- Spread the corn on a rimmed baking sheet. Toss with a tablespoon or two of olive oil and a generous pinch of salt. Roast the corn until golden brown in spots, about 20 minutes.
- Put a large (12 -14 inch) skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the mushrooms and cook in one layer until they start to brown on one side. Stir them around and continue cooking until they're soft and lightly brown all over, about 10 minutes total. Transfer the mushrooms to a plate and season with salt to taste.
THIS CREAMY CORN-MUSHROOM RISOTTO IS READY TO SERVE IN …
From cookinglight.com
WANT ULTRA CREAMY RISOTTO? TRY THIS DELIGHTFUL, …
From bonappetit.com
17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF …
From tasteofhome.com
CREAMY MUSHROOM RISOTTO - THE LAST FOOD BLOG
From thelastfoodblog.com
CORN AND MUSHROOM RISOTTO | FOODLAND ONTARIO
From ontario.ca
Servings 4Estimated Reading Time 1 min
CREAMY MUSHROOM RISOTTO - CAMPBELLS FOOD SERVICE CANADA
From campbellsfoodservice.ca
21 NINJA FOODI RISOTTO RECIPES - SELECTED RECIPES
From selectedrecipe.com
CREAMY CHICKEN, CORN AND MUSHROOM RISOTTO | NEW ZEALAND …
From nzwomansweeklyfood.co.nz
9 MUSHROOM RECIPES, INCLUDING CREAMY SOUP, STEWS AND FRIED …
From washingtonpost.com
CREAMY CORN MUSHROOM RISOTTO RECIPES
From tfrecipes.com
SWEET AND CREAMY CORN RISOTTO RECIPE | MAHATMA® RICE
From mahatmarice.com
CREAMY MUSHROOM RISOTTO - COCINA
From wearecocina.com
FLAVOUR BISTRO - FOOD MENU
From flavourbistro.com
BLUE HABANERO - RICHMOND - FOOD MENU
From bluehabanerorva.com
CORN AND MUSHROOM RISOTTO - THE GOURMANDISE SCHOOL
From thegourmandiseschool.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love