RISOTTO WITH WINTER VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine.
- Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
- Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table.
WINTER SQUASH RISOTTO
Steps:
- Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard. Steam cleaned pieces of squash for 10 to 15 minutes until tender. Remove skin and mash smooth. Place stock in a saucepan and heat until simmering. In a large heavy saucepan over medium heat, fry bacon piece until crisp. Remove bacon, leaving grease in the pan. Crumble bacon for use as a garnish and set aside. Add oil and shallots and cook for about 2 minutes. Stir in the rice and cook for 5 minutes over moderately high heat. Stir slowly but constantly. This will "toast" the rice and start to turn it slightly golden and feel loose and dry. You should start to hear the rice "click." Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings
- Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as "LaPerla," this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor.
- Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results
WINTER WARMER HEARTY RISOTTO
This butternut squash, pea and sweetcorn risotto is a vegetarian one-pot that kids will love - a great way to get in 3 of their 5 a day
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the butternut squash, slice it in half, then scoop out and discard the seeds.
- Cut the flesh of the butternut squash into small cubes and put in a mixing bowl. Drizzle 1 tbsp olive oil over the squash, and season with black pepper, and nutmeg or cinnamon. Transfer the squash to a roasting tin and roast in the oven for about 25 mins until cooked through, then set aside.
- Heat the remaining oil in a large saucepan over a low heat. Add the onion and cover the pan with a tight-fitting lid. Allow the onion to cook without colouring for 5-10 mins, stirring occasionally.
- In a measuring jug, make up 1.5 litres of stock from boiling water and the stock cube. Stir well until the stock cube has dissolved. When the onion is soft, remove the lid and add the garlic to the onion pan. Leave it to cook for 1 min more.
- Rinse the rice under cold water. Turn up the heat on the pan and add the rice to the onion and garlic, stirring well for 1 min. Pour a little of the hot stock into the pan and stir in until the liquid is absorbed by the rice.
- Gradually add the rest of the stock to the pan, a little at a time, stirring constantly, waiting until each addition of stock is absorbed before adding more. Do this until the rice is cooked through and creamy - you may not need all the stock. This should take 15-20 mins. Take the roasting tin out of the oven - the squash should be soft and cooked.
- Add the squash, peas and sweetcorn to the risotto and gently stir it in. Season to taste. Take the risotto pan off the heat and stir in the Parmesan and herbs. Put the lid back on the pan and let the risotto stand for 2-3 mins before serving.
Nutrition Facts : Calories 705 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 131 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
WINTER RISOTTO - SPICY
Risotto is so versatile it really can be served for any occasion. Warm, comforting and even reasonably priced for large quanities for entertaining on a small budget. I found this recipe in our local paper and thought I would share. I hope you enjoy it as much as we do.
Provided by Bev I Am
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Pierce squash all over several times with sharp knife.
- Microwave on high for 1 minute.
- Peel, seed and cut squash into 1/2 inch cubes.
- Toss with 2 TBS olive oil, salt and pepper.
- Place on large cookie sheet.
- Roast till tender and just brown, about 25-30 minutes.
- Remove from oven and set aside.
- In medium skillet on low heat, cook sausage until brown on all sides.
- Remove from skillet, cool and slice into 1/4 inch coins.
- In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
- In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
- Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
- Add white wine and stir until it evaporates.
- Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
- Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
- At about 20 minutes, you should begin testing the risotto.
- It should be soft and creamy, but each grain should be slightly chewy in center.
- Once risotto reaches this stage, stop adding stock and turn off heat.
- Add butter, cheese, roasted squash and sausage.
- Mix well, cover and allow to sit 2 minutes.
- Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.
Nutrition Facts : Calories 818.1, Fat 42, SaturatedFat 14.4, Cholesterol 65.7, Sodium 1122.2, Carbohydrate 79.8, Fiber 5.3, Sugar 5.4, Protein 28.7
WINTER WHEAT BERRY RISOTTO
Make and share this Winter Wheat Berry Risotto recipe from Food.com.
Provided by palousebrand
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare all risotto ingredients in advance, chopping mincing and measuring.
- Warm the vegetable stock in a saucepan over low heat to the point that it is barely steaming.
- Using a large high sided sauté pan (we like a 12" pan), melt the butter and sauté onions over medium-high heat until onions are translucent and begin to break down. Add garlic and other spices of your choice and cook until fragrant.
- Add the wheat berries to the sauté mixture and stir until every wheat berry is coated with butter (if you are a little short on butter, add more until you have finished coating all wheat berries, don't skimp on the butter). Continue to cook and stir until edges of the wheat berries are translucent and the center is still opaque. You should be able to smell the aroma of toasted wheat berries.
- Add ½ cup of white wine, stirring and simmering until the wine has completely reduced and the pan is nearly dry.
- Begin adding the barely steaming vegetable broth one ladle-full at a time. When liquid is almost completely absorbed, add another ladle until you have just enough broth to cook the wheat and no more.
- After 20 minutes or so start tasting the wheat berries. The risotto is ready when the wheat berries are still a little chewy and almost creamy.
- Finally, add more ladle of broth, two tablespoons of butter and the cheese.
- Stir together and serve immediately. If the risotto stands too long, some starches may set.
Nutrition Facts : Calories 112, Fat 7.5, SaturatedFat 4.8, Cholesterol 19.8, Sodium 260.6, Carbohydrate 2.4, Fiber 0.2, Sugar 0.6, Protein 5.3
More about "winter risotto food"
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (128)Author Carla Lalli MusicServings 8
- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
WINTER-SPICED BUTTERNUT RISOTTO WITH SAUSAGE, SAGE …
From rachaelrayshow.com
6 OF THE BEST RISOTTO RECIPES - JAMIE OLIVER
From jamieoliver.com
WINTER RISOTTO - PROUD ITALIAN COOK
From prouditaliancook.com
RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WINTER RISOTTO RECIPE | HELLOFRESH
From hellofresh.ca
A WINTER “RISOTTO” – ON FOOD AND FILM
From onfoodandfilm.com
35 COZY WINTER DINNER RECIPE IDEAS - THE SPRUCE EATS
From thespruceeats.com
10 BEST WINTER RISOTTO RECIPES | YUMMLY
From yummly.com
DATE NIGHT WINTER RISOTTO - THE FAUX MARTHA
From thefauxmartha.com
FIND YOUR FAVORITE RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
- Italian Wedding Risotto. Inspired by the classic Italian wedding soup, this heartier risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs.
- Cheesy Farro-and-Tomato Risotto. Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and farro.
- Mushroom and Chicken Risotto. This lusciously creamy mushroom risotto gets extra texture and flavor from chicken. If you're using canned chicken broth to make risotto, make sure it's low-sodium.
- Broccoli Rabe Risotto with Grilled Lemon. Chef Isaac Becker's vegetarian risotto is enriched with a flavorful broccoli rabe that's stirred in before serving.
- Clam Risotto with Bacon and Chives. This risotto recipe calls for drained chopped clams and bottled clam juice. If you buy just-shucked whole clams instead, use their liquid and skip the bottled juice; just be sure to strain it through a paper towel first to remove any grit.
- Dried-Porcini-Mushroom Risotto with Goat Cheese. Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
- Black Risotto. "There are some dishes in Croatia, like this risotto, which we call specijaliteti, which means they are just special," chef Ino Kuvačić writes in his book Dalmatia: Recipes from Croatia's Mediterranean Coast.
- Pea-and-Bacon Risotto. At Craft in New York City, Tom Colicchio paired chef James Tracey's pea-bacon risotto with the late Hollywood-turned-vintner Mark Tarlov's Oregon Pinot Noir.
- Orzo Risotto with Buttery Shrimp. When chef Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.
- Butternut Squash Risotto with Goat's Milk Gouda. Slowly cooking the butternut squash along with the rice not only makes this a simple one-pot dish, but allows every drop of flavor to infuse the risotto.
27 RISOTTO RECIPES FOR FANCY (BUT EASY) DINNERS AT HOME
From epicurious.com
LEMONY WINTER RISOTTO • OUR PLANT-BASED WORLD
From ourplantbasedworld.com
WINTER RISOTTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WINTER SQUASH RISOTTO - EATINGWELL
From eatingwell.com
CREAMY WINTER VEG RISOTTO RECIPE - TESCO REAL FOOD
From realfood.tesco.com
7 WINTER DISHES TO KEEP YOU WARM | HELLOFRESH MAGAZINE
From blog.hellofresh.ca
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