ROASTED RED PEPPER RISOTTO
This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!
Provided by Tracy K
Categories Short Grain Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Using a food processor, process the carrots and garlic together until finely minced.
- In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
- Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
- While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
- Add butter to caramelized veggies and let melt.
- Add rice, stirring to coat each grain.
- Cook 1-2 minutes.
- Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
- Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
- Do not add any additional liquid until the previous liquid has been absorbed!
- Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
- You may not need all of the stock mixture, or you may need to supplement with additional stock.
- Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
- When the rice is nearly done, add the vinegar.
- Adjust seasonings and add the oregano and tarragon.
- When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4
OVEN-BAKED RED PEPPER RISOTTO
An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
- Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium
OVEN-BAKED RISOTTO
Make and share this Oven-Baked Risotto recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
- Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven.
- Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.
Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6
RED PEPPER RISOTTO
A risotto recipe I found on the web. It was on a healthy eating segment on the NYTimes site, looks good.
Provided by Muddyboots
Categories Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
- When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.
Nutrition Facts : Calories 375.2, Fat 10.2, SaturatedFat 2.9, Cholesterol 14.5, Sodium 474.3, Carbohydrate 53, Fiber 2.4, Sugar 6.3, Protein 13.1
OVEN-BAKED SPICY SAUSAGE RISOTTO
Great tasting risotto with a touch of spice from the sausage. The red and green peppers add colour to this exciting dish. Go on! Spoil yourself!
Provided by Pietro
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 160 degrees celsius.
- Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
- Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.
- Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.
- Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.
- Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
- Stir the parsley through the risotto, season with sea salt and cracked pepper.
- Serve with parmesan shavings.
Nutrition Facts : Calories 795.2, Fat 28.2, SaturatedFat 11.8, Cholesterol 60.6, Sodium 958.7, Carbohydrate 96.5, Fiber 4.8, Sugar 8.1, Protein 26
OVEN-BAKED RED PEPPER RISOTTO
Make and share this Oven-Baked Red Pepper Risotto recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400°F.
- Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more.
- Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
- Cover and bake in the oven for 25 mins until the rice is tender and creamy.
- Stir in the remaining broth and parsley.
- Serve sprinkled with parmesan if you like.
Nutrition Facts : Calories 213.2, Fat 4, SaturatedFat 0.6, Sodium 789, Carbohydrate 31.2, Fiber 2.5, Sugar 4.4, Protein 3.5
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OVEN-BAKED RED PEPPER RISOTTO | HEALTHY RECIPE | WW UK
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 4Total Time 40 mins
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a medium nonstick ovenproof frying pan or flameproof casserole with cooking spray and cook the onion over a medium heat for 6-8 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for a further 1 minute.
- Add the rice and cook, stirring, for 1 minute, then stir in the red peppers, tomatoes and 375ml of the vegetable stock. Bring to the boil, then cover and transfer to the oven. Bake for 20-25 minutes, until the rice is tender and the liquid is completely absorbed.
- Remove from the oven, add the remaining 75ml stock and three-quarters of the mozzarella and stir until the cheese is melted. Season and top with the remaining mozzarella. Serve seasoned with freshly ground black pepper.
OVEN-BAKED CHORIZO & RED PEPPER RISOTTO - RECIPE.TV
From recipe.tv
- Heat some oil in a casserole dish over a medium heat. Cook the chorizo for approximately 3 minutes, until fully cooked. Remove from the pan and set aside.
- Add the onion and red pepper to the pan and sauté on a low heat for 7–10 minutes, until lightly golden.
CHORIZO AND RED PEPPER RISOTTO (RECIPE) - FEISTY TAPAS
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- Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
- Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
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