RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
Make and share this Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper recipe from Food.com.
Provided by lazyme
Categories Rice
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
- In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
- In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
- Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
- Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
- Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
- If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
- Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
Nutrition Facts : Calories 690.5, Fat 25.9, SaturatedFat 5.5, Cholesterol 11, Sodium 945.1, Carbohydrate 88, Fiber 4.2, Sugar 4.3, Protein 17.1
PROSCIUTTO AND PEPPER RISOTTO
I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well.
Provided by Karen Pea
Categories One Dish Meal
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter and oil in a pan.
- Add the finely chopped onion and the crushed garlic clove.
- Stir in the rice for 1 minute.
- Add all the vegetable stock and white wine.
- Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
- Add finely chopped pepper and ham then cook for a few minutes longer.
- Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
- NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.
Nutrition Facts : Calories 178.7, Fat 8.1, SaturatedFat 3.7, Cholesterol 14.7, Sodium 41.4, Carbohydrate 19.5, Fiber 0.9, Sugar 2.4, Protein 1.9
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
Categories Onion Pepper Rice Parmesan Artichoke White Wine Winter Prosciutto Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
RISOTTO WITH PEAS AND PROSCIUTTO
This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.
Provided by lazyme
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring, 1 minute.
- Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
- Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
- If necessary, thin risotto with some of remaining broth.
- Serve immediately, with remaining 1/3 cup cheese.
- Serves 4 as an entree or 6-8 as a side dish.
Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2
PEPPER RISOTTO (RISOTTO DI PEPPERONI)
Make and share this Pepper Risotto (Risotto Di Pepperoni) recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the broiler to high and place the peppers on a baking sheet. Broil for 5-6 minutes, turning the peppers often, until the skin is black.
- Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes.
- When the peppers are cool enough to handle, peel off the black skin and rinse under a tap to wash off the seeds and remaining skin, chop the flesh finely and set aside.
- Place the chopped tomatoes with their juices in a pan and add the chopped garlic. Cook over a medium heat for 5 minutes, until thickened.
- In a separate saucepan, heat a little oil and gently fry the onion and celery for 5 minute, or until softened. Once soft, add the rice, cook for a further 5 minutes, then stir in the white wine and allow the alcohol to evaporate off.
- Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender.
- When the rice is almost ready, add chopped peeled peppers, tomatoes, parmesan, basil and butter. Stir vigorously, until the risotto is creamy. Season with salt and pepper, finish with a drizzle of olive oil and serve.
Nutrition Facts : Calories 578.9, Fat 29.5, SaturatedFat 16.8, Cholesterol 72.4, Sodium 2255.1, Carbohydrate 44.7, Fiber 5.7, Sugar 8.1, Protein 31.4
RISOTTO WITH PEAS AND PROSCIUTTO
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
RISOTTO WITH ASPARAGUS AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
- Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
- Add the wine, stir, and then add the saffron.
- Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
- Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
- Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams
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