LEMON AND BROCCOLI RISOTTO RECIPE
Looking for risotto recipes, rice recipes, broccoli recipes, dinner party recipes or vegetarian recipes? This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white ...
Provided by GoodtoKnow
Categories Lunch
Time 40m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
- When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
- Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.
Nutrition Facts : @context https, Calories 570 Kcal, Fat 27 g
LEMON BROCCOLI RISOTTO
Categories Rice Side Quick & Easy Lemon Broccoli Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 minutes, or until they are just tender. Transfer the flowerets with a skimmer to a bowl and reserve them. To the simmering broth add the broccoli stems, the zest, and the lemon juice and simmer the mixture for 5 minutes. While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened and stir in the rice, stirring until each grain is coated with the oil. Add 1/2 cup of the simmering broth, stems included, and cook the mixture over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the reserved broccoli flowerets and simmer the risotto, stirring, until the flowerets are heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.
BROCCOLI RISOTTO WITH CREAM AND LEMON
A creamy risotto with broccoli and just a hint of lemon.
Provided by Brittany
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
- Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 52.6 g, Cholesterol 71.8 mg, Fat 25.9 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 13.9 g, Sodium 106.4 mg, Sugar 1.7 g
BROCCOLI RISOTTO
You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Nutrition Facts : Calories 247 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
RISOTTO WITH BROCCOLI
Sometimes I get bored with broccoli - but then I use it in a risotto, and it's like a completely new vegetable. The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, appetizer, main course
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 10
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 the stock is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. 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, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 614 milligrams, Sugar 7 grams
LEMON RISOTTO
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Categories Rice Side Sauté Parmesan Lemon White Wine Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
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BROCCOLI RABE RISOTTO WITH GRILLED LEMON - FOOD & WINE
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5/5 合計時間 1 時間 15 分著者 Isaac Becker
- Light a grill or preheat a grill pan. Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total. Transfer to a cutting board and let cool. Finely dice the lemon.
- Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccoli rabe to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).
- In a medium saucepan, bring the vegetable stock and 2 cups of water just to a boil; keep warm. In a large saucepan, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until coated and opaque, about 3 minutes. Add the wine and cook, stirring, until absorbed, about 7 minutes. Add half of the warm vegetable stock and cook over moderately low heat, stirring, until nearly absorbed, about 7 minutes. Add the remaining vegetable stock and cook, stirring, until nearly absorbed and the rice is al dente, 8 to 10 minutes longer.
- Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 3 minutes. Season the risotto with salt and pepper. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone.
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