DELICIOUS AND EASY MOCK RISOTTO
If you love creamy risotto, but can't stand the fuss behind making it, this is a great and creamy and easy alternative! A fantastic side dish that goes great with your favorite chicken recipe.
Provided by Cynthia Clark
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
- When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.
Nutrition Facts : Calories 476 calories, Carbohydrate 79.4 g, Cholesterol 4.9 mg, Fat 9.6 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 1.4 g, Sodium 941.3 mg, Sugar 2.9 g
RISOTTO FOR BEGINNERS
Steps:
- Gather the ingredients.
- In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
- In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
- Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
- Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
- Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
- Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
- Serve in bowls and enjoy.
Nutrition Facts : Calories 247 kcal, Carbohydrate 24 g, Cholesterol 24 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 11 g, ServingSize 3 to 4 cups, UnsaturatedFat 0 g
MOCK RISOTTO
As I have told you before, I'm a rice snob, and I don't like instant rice but it sometimes comes in very handy. This makes a good vegetarian meal or side with grilled chicken or fish or even a steak. Eating Well. This makes another easy and nice rice dish for the resident's.
Provided by Manami
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-low heat.
- Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.
- Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute.
- Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
- Remove cover and spread asparagus and bell pepper on top of the simmering rice-do not stir into the rice mixture.
- Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
- Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.
- Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.
- Stir in 1/2 cup Asiago (or Parmesan).
- Serve topped with chives (or scallions) and additional grated cheese.
- Note: For Vegetarian use only the vegetable broth.
Nutrition Facts : Calories 404.4, Fat 10.5, SaturatedFat 4.1, Cholesterol 17.4, Sodium 798.4, Carbohydrate 64.6, Fiber 6.1, Sugar 8, Protein 14
MOCK RISOTTO
A combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main dish or side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.
- 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.
Nutrition Facts : Calories 312, Fat 8.8 grams, SaturatedFat 1.2 grams, Cholesterol 1 milligrams, Sodium 194 milligrams, Carbohydrate 49 grams, Fiber 8 grams, Protein 13 grams
MOCK RISOTTO
Provided by Tori Ritchie
Categories Cheese Onion Rice Side Sauté Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring broth and 1 cup water to simmer in medium saucepan. Remove from heat; cover to keep warm.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups warm broth mixture into rice mixture; bring to boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to boil and stir 1 minute. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and stir in shredded Asiago cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.
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- Whilst the stock warms up, use a grill pan to grill the vegan chicken tenders on each side. I used some spray olive oil to stop them sticking. When they are heated/cooked through and have nice grill marks on both sides remove from the heat. Slice into chunks, place in a bowl, drizzle some warm stock over them and then cover to keep them moist.
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