LEMON BASIL SHRIMP RISOTTO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
- Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
- Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.
BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL
Barley and broccoli are packed with vitamins to lower cholesterol and regulate your appetite. This vegan, low-calorie supper will keep you fuller for longer
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour a litre of cold water over the barley, cover and leave to soak overnight.
- The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
- Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
- When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.
Nutrition Facts : Calories 378 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
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.
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
LEMON-BASIL RISOTTO WITH ZUCCHINI AND FAVA BEANS
Provided by Celia Barbour
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Remove fava beans from pods. Bring a pot of water to a boil, and submerge beans for 1 minute, then drain and chill in cold water. Slit translucent skin of each bean and discard. Test a bean for tenderness: if hard, simmer for 2 to 8 minutes, until tender. Cover and refrigerate until needed, up to 2 days.
- Pour broth into a saucepan, bring to a simmer and keep warm. Place a heavy-bottomed pot or Dutch oven and a large skillet on stove. Divide butter or oil, garlic and shallots between the two pans.
- Place Dutch oven over medium heat and sauté garlic and shallots until translucent. Add rice and stir for 2 minutes. Add wine and lemon zest and continue stirring until all the wine is absorbed. Begin stirring in the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Meanwhile (after about the second ladleful of broth), place skillet over medium-high heat. Stir until garlic is light gold. Add zucchini and sauté 2 to 3 minutes. Remove from heat and set aside.
- When most of the broth is incorporated, taste rice; it should be creamy with a slightly firm center. Remove from heat and mix in cheese. Cover and allow to rest for 1 minute. Meanwhile, return zucchini mixture to medium heat. Add favas and season with salt and pepper to taste. Stir just until mixture is warm, then remove from heat.
- Add half the basil to zucchini and mix gently. Stir remaining basil and lemon balm or lemon juice into risotto. Place a portion of each on plates and serve immediately.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 14 grams, Fiber 13 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 1376 milligrams, Sugar 16 grams, TransFat 0 grams
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
RISOTTO WITH LEMON AND BASIL
Make and share this Risotto With Lemon and Basil recipe from Food.com.
Provided by Latchy
Categories Short Grain Rice
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt 50g of butter in a large pan over moderate heat.
- Add the onions and fry them gently for 5 minutes or until they are soft but have no colour.
- Add the rice and allow it to cook with the onions for 2 minutes, stirring well.
- Add enough boiling stock to barely cover the rice.
- Stir the rice gently until the stock has been absorbed, then add another ladle full of stock and continue in this way for about 20 minutes until the rice is just cooked but has a little bite.
- There should be enough liquid to make the risotto creamy.
- Now add the remaining ingredients and stir until all the butter has been absorbed.
- Serve at once.
Nutrition Facts : Calories 437, Fat 20.1, SaturatedFat 12, Cholesterol 53.6, Sodium 339.2, Carbohydrate 51.8, Fiber 2, Sugar 3, Protein 11.3
LEMON-BASIL RISOTTO
Steps:
- Bring the chicken broth to a boil in a medium saucepan. Adjust the heat so that the broth is barely simmering. In another medium saucepan, heat the oil and butter over medium heat. As soon as the butter has melted, add the shallots and saute until translucent, about 2 minutes. Add the rice, stirring to coat the grains with the oil and butter. Continue stirring for another two minutes. The rice will make a pleasant tinkling sound at this point. Add the vermouth to the rice, stirring in a figure eight pattern until the liquid is absorbed. Ladle about a cup of broth into the rice. Stir frequently, again in a figure eight pattern, until the liquid is almost completely absorbed. Continue adding the liquid in 1/2 cup increments. The rice will begin to look creamy and opaque. As soon as it begins to lose its bite, approaching al dente, add broth more cautiously, using 1/4 cup at a time, and stirring almost continually. During this time, you might need to adjust your burner: the risotto should not simmer too vigorously, but the broth should look lively as you stir it into the rice. When the rice just barely maintains its crunchy center, squeeze one of the lemons into the rice, using a strainer or your fingers to catch the seeds. Taste the rice. Add as much of the second lemon as you like, in 1/4 section increments. Once you've achieved the lemon concentration you like, add any last small ladlings of broth needed to bring the risotto to its al dente conclusion. Do not feel that you must use all the broth you've simmered! Remove from heat and quickly stir in the basil, letting it wilt a bit in the hot risotto. If you wish, grate a small amount of parmesan over the risotto to serve-- but don't add too much, or the lemon flavor will be overpowered!
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HEALTHY LEMON BASIL RISOTTO - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
4.4/5 (9)Total Time 40 minsCategory Side DishCalories 292 per serving
- Heat olive oil in pan. Add in onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
- Add in rice, 2 cups of broth, wine and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes over medium heat until the rice starts to absorb the liquid.
- After rice has simmered, stir in remaining broth, cheese, herbs, lemon juice, lemon zest and spices. Stir constantly on medium heat for 5-10 minutes until rice has absorbed all liquid and is creamy.
THE BEST LEMON BASIL RISOTTO RECIPE | LIVE EAT LEARN
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4.7/5 (13)Total Time 25 minsCategory Main Dishes, Pastas, Side DishesCalories 416 per serving
- Base: Heat oil over medium heat in a large pot. Add onion, garlic, and celery, cooking until translucent and soft, about 5 minutes.
- Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
MEYER LEMON RISOTTO WITH BASIL RECIPE - FOOD & WINE
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4/5 (1)
- Bring the stock to a boil in a medium saucepan, cover and keep hot. Melt the butter in a large saucepan. Add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute
- Add the vermouth to the rice and simmer over moderate heat until almost absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it's tender and most of the liquid is absorbed, about 20 minutes total. Stir in the 1/2 cup of Parmesan cheese, the mascarpone, the lemon zests and juices and the basil. Season with salt and pepper. Spoon the risotto into bowls and serve, passing additional Parmesan at the table.
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