TURKEY RISOTTO
Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet earth - it's oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for your steaming leftover gravy. Amen.
Provided by Jamie Oliver
Categories Leftovers Turkey Christmas Pasta & risotto
Time 35m
Yield 4 or 8 as a starter
Number Of Ingredients 15
Steps:
- I like to place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put it on a medium heat so the fat naturally renders out and it becomes super-crisp, like crackling, turning halfway.
- When it's golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.
- Peel the onion, wash the leek and trim with the celery, then finely chop it all.
- Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed.
- Pour the stock into a separate pan and bring to a simmer on a low heat.
- Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 17 minutes, or until the rice is cooked but still retains its shape.
- Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat your gravy, then sieve it into a pre-warmed jug ready to pour at the table.
- When the risotto is done, add enough extra stock to make it oozy, then remove from the heat.
- Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table.
- Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top.
- Finish with a tiny extra grating of Parmesan, and a thimble of new season's extra virgin olive oil, if you've got it.
Nutrition Facts : Calories 815 calories, Fat 23.5 g fat, SaturatedFat 9.9 g saturated fat, Protein 50.1 g protein, Carbohydrate 94.6 g carbohydrate, Sugar 8.5 g sugar, Sodium 0.8 g salt, Fiber 3.1 g fibre
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.
ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD
A fantastic combination of healthy spinach, sun-dried tomatoes, artichoke hearts and orzo. You sprinkle with creamy feta and a light dressing to finish off the salad!
Provided by Balancing Cinderella
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook orzo according to package directions. Rinse and set aside.
- 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
- 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
- 4. Sprinkle feta over salad and lightly toss.
- 5. Serve and enjoy!
Nutrition Facts : Calories 237.9, Fat 6.7, SaturatedFat 4, Cholesterol 22.2, Sodium 511.9, Carbohydrate 36, Fiber 8.6, Sugar 5.5, Protein 10.9
ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES
This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook artichoke hearts according to package directions. Cut in half lengthwise.
- Drain tomatoes and cut into strips.
- Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.
Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7
SUN-DRIED TOMATO AND ARTICHOKE APPETIZER
Creamy, chunky sun-dried tomato and basil dip is spread on crackers and topped with artichoke hearts in this simple yet elegant appetizer.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Pour boiling water over tomatoes in small bowl; let stand 10 min.
- Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
- Refrigerate 1 hour.
- Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA
Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)
Provided by Little Red Bug
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta according to directions.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add onions and garlic. Cook until softened.
- Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
- Stir in heavy cream.
- Let this simmer for five minutes.
- Pour over cooked al dente pasta.
Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4
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.
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
TURKEY THYME RISOTTO
This satisfying risotto is a wonderful way to reinvent leftover turkey. I use Romano cheese, garlic and plenty of fresh mushrooms to create it. -Sunny McDaniel, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 337 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 651mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES
I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.
Provided by rpgaymer
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
- Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
- Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
- Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
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