LEMON AND CHIVE RISOTTO
Provided by Giada De Laurentiis
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
- For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.
PEA RISOTTO
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium
CREAMY PEA RISOTTO
Make and share this Creamy Pea Risotto recipe from Food.com.
Provided by Anemone
Categories Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop onions. Put in medium pot and saute over medium heat until translucent.
- Add rice and stir for one minute.
- Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
- Stir in peas and Parmesan, adding more stock if needed, until creamy.
Nutrition Facts : Calories 209.3, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 282.5, Carbohydrate 37.4, Fiber 2.2, Sugar 4.3, Protein 6.8
CREAMY PEA & CHIVE RISOTTO
Pearl barley is rich in calcium, minerals, iron and potassium, and that's just to start with. Make the most of it with this creamy risotto
Provided by Good Food team
Categories Main course, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 mins. Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock. Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed. With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
- Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives. Season well and serve scattered with the rest of the chives.
Nutrition Facts : Calories 656 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.41 milligram of sodium
CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)
I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
- Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
- Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
- With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
- Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
- Season well and serve scattered with the rest of the chives.
Nutrition Facts : Calories 552.9, Fat 14.9, SaturatedFat 2.2, Sodium 13.6, Carbohydrate 93.9, Fiber 20.4, Sugar 7.3, Protein 14.3
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
CREAMY CRAB RISOTTO WITH CHIVE OIL
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
- Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
- Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.
SHRIMP AND PEA RISOTTO
Steps:
- Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered.
- Toss shrimp with 1/2 teaspoon salt, then chill, covered.
- Toss together peas, chives, zest, and pepper in a bowl.
- Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
- Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth (pour through a sieve, then discard shells) and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Season with salt and serve risotto immediately.
ROB FEENIE'S GREEN PEA RISOTTO
A beautiful creamy dish, "the richness of the risotto is a wonderful balance for the smooth texture of salmon" Rob Feenie. I also serve this dish with chicken, pork chops, and sometimes add mushrooms, snow peas, baby carrots and just make a meal of it.
Provided by Chef 477627
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
- In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
- Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
- Add wine, stir gently and cook until liquid is absorbed.
- Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
- Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
- Gently stir in Parmesan, butter, and mascarpone.
- Fold in peas and parsley.
- Season to taste with salt and freshly ground white pepper, serve on warm plates.
Nutrition Facts : Calories 767.3, Fat 23, SaturatedFat 8.2, Cholesterol 32.3, Sodium 470.9, Carbohydrate 100.7, Fiber 5.2, Sugar 7.4, Protein 16.5
MUSHROOM AND PEA RISOTTO
Make and share this Mushroom and Pea Risotto recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.
- Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.
- Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.
- Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.
- While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy.
- Stir in half the chopped parsley. Serve the rest sprinkled on top.
Nutrition Facts : Calories 815.8, Fat 13.2, SaturatedFat 4.4, Cholesterol 13.4, Sodium 53.9, Carbohydrate 150.2, Fiber 6.4, Sugar 5.4, Protein 16
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