Mediterranean Risotto With Other Influences Food

MEDITERRANEAN RISOTTO

Mediterranean Risotto image

Make and share this Mediterranean Risotto recipe from Food.com.

Provided by Matthew Sheppard

Categories Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

50 ml olive oil
3/4 cup arborio rice
50 ml white wine
2 cups chicken stock
1 teaspoon salt
1/2 teaspoon cracked pepper
3 cups baby spinach leaves
1 tablespoon sun-dried tomato, roughly chopped
1 tablespoon olive, roughly chopped
1 tablespoon parmesan cheese, grated

Steps:

Heat olive oil in a large saucepan over a low heat.
Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
Add white wine and stir until evaporated.
Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
Cover saucepan with a tight fitting lid, and lower heat.
Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
Stand for 10 minutes without removing the lid.
Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
Serve immediately.

MEDITERRANEAN RISOTTO (WITH OTHER INFLUENCES!)

Mediterranean Risotto (With Other Influences!) image

I'm a sucker for risottos, and i thought i'd take up the challenge! Alterations can be made to make either a vegetarian or vegan meal, and whatever you choose it's definitely worth the effort!

Provided by Hayley_11

Categories Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups arborio rice
1 small chicken breast, cut into chunks (optional)
4 -6 cups chicken stock, warmed (vegetable stock can be used for vegetarians)
1/3 cup white wine
1 pinch saffron strand (soaked in a small quantity of water for at least an hour or so)
3 golden shallots, diced (please do not replace these with green shallots!)
1 teaspoon minced garlic
2 cups cubed pumpkin
2 cooked ears of corn, kernels removed
1 1/2-2 cups sliced mushrooms (experiment with varieties, cup and button mushrooms work well)
1 cup sun-dried tomato, roughly chopped
1 bunch fresh spinach, roughly chopped
1/2 cup grated aged asiago cheese (optional)
2 tablespoons pine nuts, roasted
olive oil
pepper

Steps:

Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden.
Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!).
Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper!
Add in the cheese (if using) and the pine nuts.

MEDITERRANEAN RISOTTO

Mediterranean Risotto image

Check out this Mediterranean style risotto made ready in 35 minutes with veggies and rice - a cheesy delight!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

4 3/4 cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups broccoli flowerets
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 teaspoon dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained

Steps:

Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
Stir in remaining ingredients. Cook 1 minute.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg

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