RISOTTO WITH SUN-DRIED TOMATOES
A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.
Provided by lazyme
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the broth and maintain at a simmer.
- In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
- Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
- Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
- When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
- Serve at once.
SUN-DRIED TOMATO RISOTTO
Categories Cheese Rice Tomato Side Vegetarian Parmesan Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
SUN-DRIED TOMATO & FONTINA RISOTTO
From a really delightful book, "Risotto," by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes.
Provided by KLHquilts
Categories Short Grain Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the broth to a steady simmer in a saucepan.
- In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
- Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
- Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
- Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
- After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.
Nutrition Facts : Calories 284.8, Fat 10.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 698, Carbohydrate 33.9, Fiber 1.7, Sugar 2.6, Protein 10.3
FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST
This recipe came about because of my love for cheese. I am always searching out a new cheese and what it is best paired with. Fontina cheese can be nutty and fruity but it depends on where it is made.
Provided by Shaped By Hand
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken breast and pat dry with a paper towel.
- Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
- Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
- Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
- Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
- Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
- Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.
Nutrition Facts : Calories 518.7, Fat 36.5, SaturatedFat 11.4, Cholesterol 126.3, Sodium 1689.9, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 40.8
SUN-DRIED TOMATO RISOTTO
A lightly flavored, smooth, creamy risotto featuring sun dried tomatoes and Parmesan cheese. If you've never tried risotto before, this is an easy recipe to follow and produces a scrumptious dish.
Provided by rubia
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour olive oil into a very large pan or deep, large based pot and heat at medium.
- On a second burner, warm the chicken stock in a pot on medium heat.
- Once hot, add onion and salt. Carmelize onion or cook until soft.
- When onion is transparent, add garlic and sun dried tomato. Cook until garlic is soft.
- Add risotto rice and stir until all of the rice is well coated. Let the rice "brown" -- let it cook in the pan for about two minutes, stirring frequently.
- Add approximately two cups of the chicken stock. Add enough so that the rice is slightly covered by the stock and stir. As the rice cooks, the stock will be absorbed. Keep adding stock, one cup at a time. Add your pepper at any point while adding the stock.
- The key to risotto is to slowly add the stock as the rice "dries" in the pot and keep stirring. You do not want to walk away for 5 minutes!
- When you get near the end of cooking, you'll think you have a cup or more of stock left over. You don't. Use that stock! When you pour in the remaining stock, add the butter (optional).
- When fully cooked, your risotto will be creamy, look a little wet, and will be very slightly firm. Once you reach this stage, add your Parmesan cheese and mix.
- Serve and enjoy!
Nutrition Facts : Calories 392.7, Fat 11.3, SaturatedFat 1.9, Sodium 329.1, Carbohydrate 62.5, Fiber 2.8, Sugar 2.8, Protein 11.2
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