Olive Garden Herbed Risotto Food

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OLIVE GARDEN HERBED RISOTTO



Olive Garden Herbed Risotto image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth or 5 cups vegetable broth
2 tablespoons butter
1/2 cup parmesan cheese
salt and black pepper, to taste
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 tablespoon fresh oregano, chopped or 1 teaspoon dry oregano
1 tablespoon fresh basil, chopped or 1 teaspoon dry basil
salt and black pepper, to taste
fresh parsley, chopped (garnish)

Steps:

  • Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
  • Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
  • Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.

Nutrition Facts : Calories 574.7, Fat 25, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1179, Carbohydrate 63.9, Fiber 2.6, Sugar 2.1, Protein 16.2

HERB & PARMESAN RISOTTO



Herb & Parmesan risotto image

Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 ½l vegetable stock
50g butter
1 onion , finely chopped
300g risotto rice
1 small glass white wine
50g parmesan (or vegetarian alternative), half finely grated, half shaved
2 tbsp olive oil
2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
1 tbsp balsamic vinegar

Steps:

  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  • When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium

GREEN HERB RISOTTO



Green Herb Risotto image

Provided by Janet Fletcher

Categories     Food Processor     Cheese     Dairy     Leafy Green     Herb     Rice     Side     Sauté     Parmesan     Basil     Leek     Summer     Parsley     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups low-salt chicken broth
2 1/2 cups water
3 tablespoons extra-virgin olive oil, divided
1 medium leek (white and pale green parts only), thinly sliced
1 1/2 cups short-grain rice (such as arborio) or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese plus additional for serving

Steps:

  • Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
  • Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

GREEN HERB RISOTTO



Green Herb Risotto image

Make and share this Green Herb Risotto recipe from Food.com.

Provided by Juenessa

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups loosely packed fresh baby spinach leaves
1/2 cup loosely packed fresh basil leaf
1/2 cup loosely packed fresh Italian parsley
2 tablespoons unsalted butter, room temperature
1 garlic clove, sliced
2 cups low sodium chicken broth
2 1/2 cups water
3 tablespoons extra virgin olive oil, divided
1 medium leek, thinly sliced (white and pale green parts only)
1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice
1/2 cup dry white wine
1/4 cup freshly grated parmesan cheese, plus additional for serving

Steps:

  • Blend first 5 ingredients in processor until thick paste forms.
  • Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
  • Reduce heat to very low; cover to keep warm.
  • Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
  • Add leek; sauté until soft, stirring often, about 10 minutes.
  • Add rice; stir until heated through, about 3 minutes.
  • Add wine; simmer until absorbed, stirring often.
  • Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
  • Cover; remove from heat.
  • Let stand 3 minutes.
  • Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
  • Season to taste with salt and pepper.
  • Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

Nutrition Facts : Calories 500.9, Fat 19, SaturatedFat 6.5, Cholesterol 20.8, Sodium 155.6, Carbohydrate 66.3, Fiber 3.2, Sugar 1.5, Protein 10.8

OLIVE GARDEN RISOTTO MILANESE



Olive Garden Risotto Milanese image

This recipe is time-consuming and must be watched closely for additions timing. BUT, well worth the effort !! Source: Olive Garden

Provided by Skip Davis

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 9

1/4 c olive oil
1/2 c yellow onion, finely chopped
1-1/2 c arborio rice
1/2 c white wine
5 c chicken or vegetable broth
1/2 tsp saffron threads (optional)
2 Tbsp butter
1/2 c parmesan cheese - grated
salt & freshly ground black pepper - to taste

Steps:

  • 1. Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
  • 2. Keep broth warm in a separate pot at medium-low heat. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate. Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
  • 3. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately.
  • 4. NOTE: Finished risotto is creamy and rice is firm. Serves 4 Source: Olive Garden

FRESH HERB RISOTTO



Fresh Herb Risotto image

This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

7 cups chicken stock or vegetable stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion or leek
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1 teaspoon finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan

Steps:

  • Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
  • Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is 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. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
  • Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams

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