RISOTTO WITH CORN AND ROASTED PEPPERS
Steps:
- In 4- or 6-quart cooker, heat oil over medium heat. Add onion, garlic, and cumin, sauté for 1 minute. Stir in rice, thoroughly coating it with oil.
- Stir in corn, 3 1/2 cups of stock, and the salt. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes. Reduce pressure using quick-release method (see "Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
- 3. Because rice will continue to absorb liquid at this point, risotto should be slightly soupy, if necessary, stir in more stock. Stir in sweet peppers, cilantro, and black pepper. Cook over medium heat, stirring constantly, until rice is al dente (tender but chewy) and ingredients are thoroughly heated -- about 5 minutes. Transfer to serving dish and garnish with parsley, if desired. Serve immediately in shallow soup bowls. Note: To roast peppers, set them on grate covering gas burner, turn flame to high and heat peppers, turning often, until completely blackened. (Or split peppers and place, skin side up, on baking sheet under broiler until blackened.) Place peppers in paper bag, close tightly, and let steam 15 minutes. Remove peppers from bag and peel off skin, occasionally dipping in bowl of water to wash. Quarter peppers and remove seeds.
Nutrition Facts : Calories 500 calories
SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER
A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.
Provided by appleydapply
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
- Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
- Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.
RED BELL PEPPER, POTATO AND CORN RISOTTO
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Red bell pepper juice:
- Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
- In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions
MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO
Make and share this Monterey Jack, Corn and Roasted Red Pepper Risotto recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
- Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.
Nutrition Facts : Calories 442.3, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.9, Sodium 494.7, Carbohydrate 78.1, Fiber 6.4, Sugar 0.7, Protein 14.4
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
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 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
RED PEPPER RISOTTO
As this stunning risotto simmers, it takes on a beautiful red hue from the peppers. If you choose to use the saffron the risotto will have an added dimension of flavor and an even more beautiful color.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
- Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 963 milligrams, Sugar 7 grams
CORN RISOTTO WITH ROASTED RED PEPPER
A creamy roasted red pepper and corn risotto highlights the bounty of summer vegetables. Adding whipped cream right before serving helps keep the risotto airy and light but still rich in flavor.
Provided by Campbell's Kitchen
Categories Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, until leek is softened (do not allow to brown), about 6 minutes. Add salt and pepper to taste; add rice and cook, stirring, until grains look slightly translucent, about 5 minutes.
- Pour in wine and cook, stirring, until wine has all been absorbed, about 2 minutes.
- Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, always allowing rice to absorb it before adding another. When about 3 cups of the stock has been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, until all of the stock is incorporated, corn is tender, and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 59.3 g, Cholesterol 53.2 mg, Fat 17.8 g, Fiber 2.7 g, Protein 19.9 g, SaturatedFat 10.7 g, Sodium 1050.5 mg, Sugar 3.6 g
SWEET CORN-BROWN RICE RISOTTO
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe, hearty short-grain brown rice is cooked risotto-style with fresh corn, resulting in a creamy, satiating main that will please vegetarians and omnivores alike.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
- Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
- Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
- Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.
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