RISOTTO WITH AUTUMN VEGETABLES
Make and share this Risotto With Autumn Vegetables recipe from Food.com.
Provided by JackieOhNo
Categories Short Grain Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
- Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
- Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
- Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
- Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
- Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.
Nutrition Facts : Calories 611.5, Fat 22.1, SaturatedFat 9.8, Cholesterol 36, Sodium 888.8, Carbohydrate 86.5, Fiber 4, Sugar 3.2, Protein 14.6
RISOTTO WITH VEGETABLES
Steps:
- Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
- Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
- Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
- To serve, place on large platter and garnish with basil leaves and cherry tomatoes.
VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
Nutrition Facts :
FRESH VEGETABLE RISOTTO
Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
- Stir in the rice- Cook and stir for 5 minutes.
- Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
- Continue to cook and stir till liquid is absorbed.
- Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
- This should take about 15 minutes.
- Stir in tomato, carrot, and the remaining 1/2 cup broth.
- Cook and stir till rice is slighly creamy and just tender.
- Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
- If desired, garnish with some tomato slices- Serve immediately.
CUCINA RUSTICA: RISOTTO W/ EARLY AUTUMN VEGETABLES
Yummy risotto. From Canadian Living magazine, Oct 1994.
Provided by Vicki Butts (lazyme)
Categories Rice Sides
Time 45m
Number Of Ingredients 17
Steps:
- 1. In large heavy saucepan, heat half each of the oil and butter over medium heat; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened.
- 2. Add zucchini, red pepper, corn, rosemary, pepper, salt and hot pepper flakes; cook, stirring for 3-5 minutes or until liquid has evaporated. Remove from pan and set aside; keep warm.
- 3. Heat remaining oil and butter in same pan over medium-high heat. Add lemon rind and rice; cook, stirring, for 1 minute. Stir in 1/2 cup of the stock; cook, stirring constantly, until all liquid is absorbed. Keep adding stock, 1/2 cup at a time, cooking and stirring until each addition is absorbed before adding next, until rice is tender 15-18 minutes in total.
- 4. Stir in 1/2 cup of the cheese. Stir in lemon juice and vegetable mixture; heat through. Season with more salt and pepper to taste. Sprinkle with remaining cheese.
RISOTTO OF SPRING VEGETABLES
Try Gordon Ramsay's clever, shortcut way to make a fresh springtime risotto
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h
Number Of Ingredients 15
Steps:
- Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
- Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
- Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
- Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
- Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
- In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
- Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
- Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.37 milligram of sodium
BAKED RISOTTO WITH ROASTED VEGETABLES
Provided by Sarah Copeland
Categories Wine Cheese Dairy Rice Vegetable Bake Vegetarian Dinner Parmesan Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
- Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
- Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
- Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.
More about "risotto with autumn vegetables food"
CHORIZO AND PEA RISOTTO WITH AUTUMN VEGETABLES - KENWOOD ...
From recipeapp.kenwoodworld.com
RISOTTO WITH SPRING VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
EASY VEGETABLE RISOTTO - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
EASY FALL VEGETABLE RISOTTO - FOODUZZI
From fooduzzi.com
EASY VEGGIE RISOTTO RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
RISOTTO WITH AUTUMN VEGETABLES RECIPES
From tfrecipes.com
ITALIAN RISOTTO WITH VEGETABLES - CLASSIC VEGETARIAN RECIPE
From videoculinary.com
ULTIMATE AUTUMN RISOTTO - SO VEGAN
From wearesovegan.com
DINING WITH THE DOC: LEMON RISOTTO WITH SPRING VEGETABLES ...
From thefoodiephysician.com
ROASTED AUTUMN VEGETABLE RISOTTO - EDEN RESORT & SUITES
From edenresort.com
AUTUMN VEGETABLE RISOTTO « BEAUTIFUL FOOD STORIES
From terrisalminen.com
RISOTTO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE RICE RISOTTO PUMPKIN CARROTS PEAS CABBAGE AUTUMN ...
From depositphotos.com
ROASTED CORNISH GAME HEN WITH BARLEY RISOTTO AND AUTUMN ...
From durkeefoodawayfromhome.com
AUTUMN RISOTTO BOLETUS, SHIITAKE WITH VEGETABLES 1 PACK ...
From amazon.ca
RISOTTO RECIPES: BEST ITALIAN DISHES WITH RICE - LA CUCINA ...
From lacucinaitaliana.com
FOOD; RISOTTO MADE COLORFUL AND MELLOW WITH VEGETABLES ...
From nytimes.com
CUCINA RUSTICA RISOTTO W EARLY AUTUMN VEGETABLES RECIPES
From tfrecipes.com
SPRING VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
AUTUMN RISOTTO - TAAC FOOD LIMITED
From taacfood.com
RECIPE - FALL VEGETABLE RISOTTO - LCBO
From lcbo.com
THE QUINTESSENTIAL AUTUMN RISOTTO - ITALY MAGAZINE
From italymagazine.com
RISOTTO WITH SUMMER VEGETABLES - COOK FOR YOUR LIFE
From cookforyourlife.org
WHAT IS RISOTTO? AND HOW TO MAKE RISOTTO | COOKING SCHOOL ...
From foodnetwork.com
PEARL BARLEY RISOTTO WITH AUTUMN VEGETABLE FRITTERS ...
From harvestday.ie
CREAMY AUTUMN HARVEST RISOTTO - EAT DRINK SAVOR REPEAT
From eatdrinksavorrepeat.com
AUTUMN RISOTTO WITH CHICKEN & CRANBERRIES - FOOD NEWS
From foodnewsnews.com
AUTUMN VEGETABLE RISOTTO | VEGETABLE RISOTTO, RISOTTO ...
From pinterest.com
ASTRAY RECIPES: RISOTTO WITH EARLY AUTUMN VEGETABLES
From astray.com
RISOTTO WITH VEGETABLES - LIDIA
From lidiasitaly.com
RISOTTO WITH GREEN VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
AUTUMN BAKED RISOTTO WITH SQUASH, MUSHROOMS AND SAGE ...
From happyveggiekitchen.com
RECIPE - FALL VEGETABLE RISOTTO
From lcbo.com
AUTUMN SQUASH RISOTTO WITH PARMIGIANO REGGIANO - GARLIC & ZEST
From garlicandzest.com
LIDIA’S KITCHEN – RISOTTO WITH VEGETABLES | WSKGWSKG
From wskg.org
10 BEST CREAMY VEGETABLE RISOTTO RECIPES - YUMMLY
From yummly.com
PEARL BARLEY AUTUMN VEGETABLE RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
RISOTTO WITH SPRING VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
AUTUMN VEG RISOTTO - FOOD | DRINK | RECIPES
From waitrose.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love