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.
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 RISOTTO WITH PAN-ROASTED CHICKEN
Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Just as perfect for weeknight meals as it is for dinner parties.
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 200º/390ºF.
- Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
- Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
- In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
- Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
- Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
- Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.
- Slice the chicken breasts and serve on the creamy lemon risotto.
Nutrition Facts : Calories 608 kcal, Carbohydrate 87 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 312 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LEMON & PEA RISOTTO
With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
LEMON RISOTTO
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
- Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
- Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
- When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.
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.
SPICY LEMON CHICKEN RISOTTO
Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!
Provided by Jac8136
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
- Add the chicken and marinate for as long as possible.
- Grill until chicken is cooked through.
- Keep warm.
- If you prefer you can cut the chicken into small pieces before you marinate it.
- To make the risotto bring the chicken stock to a simmer.
- Keep hot on a low gas.
- Saute onion and garlic in olive oil.
- Add rice and stir until mixture is coated in oil.
- Add more oil if necessary.
- Add wine and stir until absorbed.
- Add half of the lemon juice and stir until absorbed.
- Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
- If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
- Place spinach leaves in a colander and blanch with boiling water.
- Drain and transfer to a bowl.
- Stir through remaining lemon juice and finely chopped lemon rind.
- Stir spinach mix through risotto.
- Season to taste with sea salt and cracked black pepper.
- Slice cooked chicken into small strips and stir through risotto.
- Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
CHICKEN, LEMON AND ROCKET RISOTTO
From the site healthyfoodguide.com.au Heaps of healthy easy recipes on there! I love risotto, but have struggled to find healthy ones I'd actually like to eat. This one is good.
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock and water to a simmer in a saucepan. In another saucepan, add rice and 1/2 cup stock mixture over low heat. Stir until stock is absorbed.
- Keep adding 1/4 cupfuls of stock mixture, stirring until rice is al dente or cooked to your liking. Add chicken, lemon juice and zest. Stir until heated through.
- Add pesto, stir until well combined. Serve with rocket. If desired, sprinkle with parmesan.
Nutrition Facts : Calories 283.7, Fat 1.6, SaturatedFat 0.5, Sodium 60.8, Carbohydrate 59.1, Fiber 4.3, Sugar 1, Protein 9.1
RED BEANS AND GREENS SALAD
Serve with Cowboy Spaghetti.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Combine salad ingredients in a bowl, toss and adjust seasoning.
BAKED CHICKEN, LEMON AND PEA RISOTTO
Make and share this Baked Chicken, Lemon and Pea Risotto recipe from Food.com.
Provided by lindseylcw
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 200C 400F.
- heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
- add leeks and zest to the pan and cook for 5 mins until leeks are golden.
- place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
- add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
- the risotto will be quite liquid at this stage.
- stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
- stir for 2 mins to thicken then serve.
Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1
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.
LEMON CHICKEN AND PEA RISOTTO RECIPE
A delicious and creamy lemon, chicken and pea risotto with a real zap of citrus to give it a zesty twist. It's a great way to use up leftover roast chicken too.
Provided by Octavia Lillywhite
Categories Dinner, Lunch, Starter
Time 45m
Yield Serves: 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 mins.
- Meanwhile, heat the butter, garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.
- Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you've used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and serve straight away.
Nutrition Facts : @context https
CHICKEN PEA & LEMON RISOTTO
Make and share this Chicken Pea & Lemon Risotto recipe from Food.com.
Provided by Coasty
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the chicken stock in a separate pan on low heat.
- Microwave the peas until cooked, set aside.
- Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later.
- Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic.
- Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly.
- Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked.
- Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off.
- Serve immediately.
Nutrition Facts : Calories 395.1, Fat 10, SaturatedFat 1.8, Cholesterol 34.7, Sodium 307.3, Carbohydrate 52, Fiber 2.9, Sugar 4.6, Protein 20.5
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