SUMMER RISOTTO
A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
- While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
- Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
- Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.
Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
SUMMER RISOTTO
My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON RISOTTO WITH SUMMER SQUASH
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock or broth is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add the squash and a generous pinch of salt. Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
- Stir in the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Turn the heat back down to medium, and 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. Cook, stirring often, until the rice is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
- When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan. Remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 7 grams
SUMMER RISOTTO
This bright, cheerful dish is a taste of summer! It combines two summer favorites in a great tasting dish. Excellent with crusty bread and a tossed salad.
Provided by Kathy W
Categories Other Main Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a small skillet, saute zucchini in a small amount of oil until just tender.
- 2. Add corn and warm through. Season with salt and pepper to taste. Then set aside.
- 3. Heat 1 - 2 tablespoons of olive oil in a heavy, non-stick 2-quart saucepot. Saute onion in oil until translucent.
- 4. Add rice and stir until grains are coated with oil.
- 5. Add wine (or 1/2 cup of broth if you prefer) and stir constantly until liquid is absorbed.
- 6. Add 1 cup of stock at a time, stirring until liquid is absorbed before adding the next cup. The rice, when done, should be firm with a little bite in the center or al dense. It takes 20 to 30 minutes.
- 7. Turn off heat. Add parmesan, if desired. Stir until melted.
- 8. Remove from heat, add butter and stir quickly until melted.
- 9. Gently stir in the zucchini and corn mixture. Adjust seasoning and serve.
More about "summer risotto food"
RISOTTO WITH SUMMER VEGETABLES - COOK FOR YOUR LIFE
From cookforyourlife.org
4.7/5 (7)Estimated Reading Time 3 minsCategory MainsCalories 1776 per serving
- In a small pot, bring the stock to a boil over a high flame. Cover and turn the heat off. Set aside.
- Meanwhile in a pressure cooker, over a medium high flame heat the olive oil. When it starts to ripple, add ½ the shallots and sprinkle with salt. Cook stirring until they turn transparent.
- Add the rice and cook stirring until it starts to get translucent round the edges. Add all the warm stock. Stir to mix. Place the lid on the pressure cooker and lock. Once the pressure comes up, lower the heat to medium and cook 6 minutes.
- Once the rice has cooked under pressure for 6 minutes, take it off the stove and immediately run under cold water over the lid to release the pressure. It will give a big sigh when it does this. Turn off the water and open the cooker. You will have a soupy looking risotto with rice that is chewy and barely al dente.
SUMMER VEGETABLE RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesCategory Vegetarian Risotto RecipesServings 4Total Time 35 mins
- Put the risotto rice and hot vegetable stock into a greased baking dish. Cover with foil or a lid and bake in a preheated oven at 180°C/fan160°C/gas 4 for 25 minutes.
- Stir in the Parmesan, a knob of butter and the summer vegetables. Re-cover with foil and stand for 5 minutes.
SUMMER VEGETABLE RISOTTO - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
5/5 (1)Estimated Reading Time 3 mins
- Heat 1 T olive oil in saute pan over medium heat. Add fennel, peas and squash. Season vegetables with salt. Cook 5 min, stirring occasionally, until tender but still crisp. Add garlic and cook 2 min more. Set aside.
- While the vegetables are cooking place butter and olive oil in a large skillet over medium/high heat. Add onion and cook just until soft, about 3-4 min. Stir in rice and cook 2 min more, stirring to coat. Season with black pepper.
SUMMER RISOTTO - FOOD AND WINE
From foodandwine.ie
Servings 4Total Time 1 hr
- Pour the stock into a saucepan and bring to a steady simmer. Add the asparagus and peas and cook until the asparagus are tender when pierced with a fork, approximately 5 minutes. Drain using a slotted spoon to a bowl of ice water. Add 50g butter and the olive oil in a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated. Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock and stir regularly until the rice is tender and has a creamy coating. This should take about 15-20 minutes. Add the remaining butter, grated cheese, lemon juice and zest, peas and asparagus (keeping back some for garnish) and gently stir through. Season to taste with salt and black pepper. Serve immediately with a drizzle of extra virgin olive oil, cheese shavings and rocket leaves.
- In partnership with the National Dairy Council. Donal Skehan is the Irish ambassador for 'Cheese. Your Way', the EU-funded programme that aims to educate consumers on the importance of including cheese in their everyday diets in a variety of traditional and contemporary ways.
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Cuisine European, ItalianTotal Time 1 hrServings 4
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SUMMER RISOTTO - FURTHER FOOD
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5/5 (3)Category Side DishCuisine ItalianTotal Time 45 mins
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EARLY SUMMER RISOTTO WITH NEW GARDEN VEGETABLES
From simplebites.net
5/5 (10)Total Time 45 minsCategory Main DishesCalories 463 per serving
- Pour stock into a medium pot and set over high heat. Bring to a boil, then lower heat and keep warm.
- Thinly slice zucchini and carrots on a mandoline or with a sharp knife. Set aside together with the peas.
- In a large heavy bottomed pot, melt 1 Tablespoon of butter with the oil. When butter is bubbling, add onion and stir to combine. Sauté onions for about 5 minutes until soft and translucent.
- Add rice all at once and stir thoroughly. You want rice to be completely coated in butter and give each grain a chance to be toasted. This takes about one minute.
SUMMER LEMON-VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (22)Total Time 59 minsServings 4Calories 395 per serving
- Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
- Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
SUMMER RISOTTO RECIPE - LAND O'LAKES
From landolakes.com
Servings 6Calories 190 per servingCategory Rice And Grains, Side Dish, Risotto
- Melt butter in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is softened.
- Continue cooking, adding 1 cup vegetable broth at a time and stirring occasionally, 20 minutes or until broth is absorbed. Stir in green beans; continue cooking and adding broth 5-10 minutes or until rice is tender and all liquid is absorbed.
- Stir in tomatoes, basil and pepper; continue cooking 1 minute or until heated through. Top with cheese, if desired.
SUMMER RISOTTO - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 40 minsCalories 519 per serving
- Heat a saute pan (that you have a lid for) over medium-high heat. Add oil and then leeks to heated oil with a dash of salt. Saute until softened, ~3 minutes. Next add arborio rice stir until rice gets a golden hint. Add in white wine and stir until absorbed.
- Stir in tomatoes and chicken stock and salt and bring to a boil. Cover and transfer to oven. Bake in the oven for 20 to 25 minutes, until all the liquid has been absorbed.
- While risotto is baking, heat up a grill pan over medium-high heat. Add zucchini to grill pan and grill for 4 to 5 minutes on each side, until zucchini is tender but still a bit crunchy. Sprinkle with red pepper flakes, salt, pine nuts, and mint. (You can also do the same thing on a grill over direct heat - heated to medium-high.)
SUMMER CORN RISOTTO - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 50 mins
- In a medium saucepan, bring the stock and 1 1/2 cups water to a simmer over high; reduce the heat to low and keep warm.
- In a large, deep skillet, heat the oil over medium. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic; stir until fragrant, about 1 minute. Stir in the rice; reduce the heat to medium-low.
- Add 2 cups of the stock mixture to the skillet. Simmer, stirring frequently, until the liquid is absorbed, about 8 minutes. Continue adding the stock mixture, 1 cup at a time, stirring frequently, until all the stock is absorbed, about 15 minutes.
- Stir in the corn; cook until tender, about 2 minutes. Remove from heat. Working in batches, add the spinach, stirring to wilt. Stir in 1/2 cup cheese and the lemon zest and juice; season. Top with the basil and remaining 1/4 cup cheese.
SUMMER RISOTTO WITH ZUCCHINI ... - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 40 minsCategory Recipes
- Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat.
SUMMER RISOTTO WITH ROASTED CORN, PESTO, & BURRATA
From ahealthysliceoflife.com
5/5 (1)Estimated Reading Time 6 minsServings 4Total Time 35 mins
- In a large pot or deep pan, heat 2 tsp olive oil over medium heat. Add Arborio rice to hot pan and toast, stirring occasionally, for 2 minutes until rice begins to appear pearly. Add white wine to rice and stir until completely evaporated.
- Add 2 cups of vegetable broth to the rice. Rice should be covered by broth. Stir often, until nearly all the broth has been absorbed. Repeat with 1 cup of broth, 1 cup of water until all the liquid is absorbed. This will take about 20 minutes, stirring regularly. Taste the rice as you go. When it is tender and has no more crunch to it, it’s done. You may not use all the liquid, or you might need a splash more of water.
- On a foil-lined baking sheet, place the corn on one half and the cut tomatoes on the other. Cut the 1 Tbsp of butter into 6 small pieces and drop them evenly over the corn. Sprinkle with garlic powder. Drizzle the tomatoes with 1 tsp olive oil and season with salt and pepper. Broil for 3 minutes, remove from oven to stir corn and flip tomatoes, then broil another 3 minutes until corn is slightly charred and tomatoes are soft.
SUMMER TOMATO RISOTTO WITH SAFFRON - FEASTING AT HOME
From feastingathome.com
4.9/5 (27)Calories 435 per servingCategory Vegetarian
- In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.
- At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.
- Add the rice, saute 1 minute, stirring. Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).
- Stir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes. Taste, adjust salt. If bland, it probably needs more salt.
SUMMER RISOTTO WITH GRILLED CORN & TOMATOES - LIFE AS A ...
From lifeasastrawberry.com
Cuisine ItalianTotal Time 1 hrCategory DinnerCalories 553 per serving
- Melt half of the unsalted butter in a large, deep skillet over medium heat. Set the remaining butter aside for later.
- Add onion and garlic and sauté, stirring occasionally, for 2-3 minutes or until onions are translucent.
- Add arborio rice and a pinch of salt to the skillet and stir to combine. Cook, stirring frequently, until rice has absorbed any remaining butter, about one minute.
- Add white wine to skillet to deglaze. Stir to incorporate, scraping any browned bits off the bottom of the pan. Cook, stirring frequently, for 7-10 minutes or until rice has absorbed most of the wine.
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