FRESH TOMATO BASIL RISOTTO WITH MOZZARELLA
The flavors of summer, in a great rice dish. Source: Unknown
Provided by Lynnda Cloutier
Categories Rice Sides
Number Of Ingredients 13
Steps:
- 1. Mix first 5 ingredients; stir well and set aside. Bring broth to a simmer in medium pan Don't boil. Keep warm over low heat. Heat 2 tsp. oil in large pan over medium high heat. Add onion; sauté 3 minutes. Add rice; cook, stirring constantly, 1 minute.
- 2. Add wine; Cook, stirring constantly, 1 minute or til liquid is nearly absorbed. Add warm broth, 1/2 cup at a time, stirring constantly til each addition is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook, stirring constantly, 2 minutes. Remove from heat and stir in mozzarella and pepper. Sprinkle each serving with Parmesan cheese. Makes 6 servings.
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA
This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.
Provided by Lara
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
- In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
- Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
- Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.
Nutrition Facts : Calories 429 calories, Carbohydrate 66.1 g, Cholesterol 29.4 mg, Fat 10.4 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 639.3 mg, Sugar 1.6 g
SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA
Make and share this Sun-Dried Tomato Risotto With Mozzarella recipe from Food.com.
Provided by Scarlett516
Categories Rice
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
- In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
- Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
- Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.
Nutrition Facts : Calories 229.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 17.6, Sodium 261.7, Carbohydrate 34.4, Fiber 1.6, Sugar 1.4, Protein 9.3
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
TOMATOES WITH BASIL AND MOZZARELLA
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
- Slice the mozzarella very thinly; wash and dry the basil leaves.
- Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 263 milligrams, Sugar 0 grams
RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL
Make and share this Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil recipe from Food.com.
Provided by Vino Girl
Categories Medium Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
- Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat.
- Add leek to pan; sauté 3 minutes or until tender.
- Add rice; cook 2 minutes, stirring constantly.
- Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Reduce heat to medium.
- Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in half-and-half, salt, and pepper; cook 2 minutes.
- Remove from heat; stir in tomatoes, basil, and cheese.
- Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
Nutrition Facts : Calories 337.6, Fat 11.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 549.4, Carbohydrate 46.4, Fiber 2.3, Sugar 1.6, Protein 9.5
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
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RISOTTO & FRESH MOZZARELLA, GRAPE TOMATOES, & BASIL RECIPE
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- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
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