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Asparagus Risotto Recipe

Asparagus Risotto Ingredients

  • Asparagus Risotto Recipe
    Asparagus Risotto Recipe

    1/4 teaspoon ground white pepper

  • 3 cups water
  • 2 cups chicken broth
  • 3 tablespoons butter or margarine, divided
  • 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
  • 1/2 cup chopped onion
  • 1 cup uncooked RiceSelect® Arborio Rice
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt

How to make Asparagus Risotto

  • Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp.
    Remove asparagus; set aside. In same saucepan, cook onion in remaining 1
    tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until
    absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
  • Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
  • Asparagus Risotto is ready to serve.

Prep Time:5 Min
Cook Time:40 Min
Ready In:45 Min
Servings: 6

Mushroom Risotto Recipe

Mushroom Risotto Ingredients

  • Mushroom Risotto Recipe
    Mushroom Risotto

    8 cups chicken broth, low sodium

  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello and crimini mushrooms, sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper
  • 1 tablespoon truffle oil
  • 1-ounce dried porcini mushrooms, wiped of grit
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish

How to make Mushroom Risotto

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
  • Mushroom Risotto is ready to serve.

Asparagus and Shrimp Risotto Recipe

Asparagus and Shrimp Risotto Ingredients

  • Asparagus and Shrimp Risotto
    Asparagus and Shrimp Risotto

    3 cups reduced-sodium chicken broth

  • 2 cups water
  • 3/4 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter, divided
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 tablespoon grated lemon zest
  • 1/4 cup grated parmesan
  • 2 tablespoons chopped flat-leaf parsley

How to make Asparagus and Shrimp Risotto

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  • Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
  • Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
  • Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
  • Asparagus and Shrimp Risotto Recipe is ready to serve.

Easy Microwave Mushroom Risotto Recipe

Easy Microwave Mushroom Risotto Ingredients

  • Leek and Mushroom Risotto
    Leek and Mushroom Risotto

    1 brown onion, chopped shopping list

  • 2 cloves garlic, crushed shopping list
  • 1 Tbsp olive oil shopping list
  • 1 cup aborio rice shopping list
  • 2 cups vegetable stock shopping list
  • 2 cobs corn, kernals removed shopping list
  • 300g mushrooms, sliced/quartered, depending on size shopping list
  • 1/4 cup parsley, chopped shopping list

How to make Easy Microwave Mushroom Risotto

  • Place onion, garlic and oil in a microwavable bowl. Cook uncovered for 2 minutes on high, or until onion is soft.
  • Stir in rice, mix well to coat in oil.
  • Add stock. Cover and cook for 5 minutes on high, then 5 minutes on medium.
    Remove from microwave. Working quickly, stir in corn and shrooms. Cover and cook for 5 minutes on meduim.
  • Stand, covered for 2-3 minutes.
  • Stir through parsley.
  • Easy Microwave Mushroom Risotto Recipe is ready to serve.

Time : 20min

Leek and Mushroom Risotto Recipe

Leek and Mushroom Risotto Ingredients

  • Leek and Mushroom Risotto
    Leek and Mushroom Risotto

    7 cups (1.75 litres) of vegetable stock (can use chicken / beef if you prefer)

  • 1 cup (250ml) of white wine
  • 2 tbs olive oil
  • 60 grams butter
  • 1 leek thinly sliced
  • 400 grams sliced mushrooms
  • 500 grams arborio rice
  • 1/4 cup grated Parmesan cheese + a little extra for serving
  • 3 tbs parsley + a little extra for serving
  • pepper to taste

How to make Leek and Mushroom Risotto

  • Prepare stock & wine in a large saucepan and bring to the boil for 5 mins then keep at a low simmer.
  • In a large pot (this is the pot your risotto will cook in so needs to be large) heat oil and butter. Add sliced leek and cook at medium heat for 5 mins or until soft. Add in the mushrooms and cook a further 5 mins
  • Stir in the aborio rice and cook until translucent. Add 1/2 cup simmering stock, stirring until almost completely absorbed. Continue adding 1/2 cup stock until absorbed until all stock is added.
  • Cook for a further 20 mins OR until the stock is absorbed – stirring continually
  • Once stock is absorbed mix in Parmesan cheese and parsley. Stir until melted and mixed all the way through.
  • Serve with garnish of parsley & parmesan, cracked pepper to taste
  • Leek and Mushroom Risotto Recipe is ready to serve.

Ready in: 1 hour 5 mins

Creamy Chicken Pumpkin Risotto Recipe

Creamy Chicken Pumpkin Risotto Ingredients:

Creamy Chicken Pumpkin Risotto Recipe
Creamy Chicken Pumpkin Risotto Recipe
  • 2-4 Chicken Thigh fillets (skin off)
  • 1/4 cup (approx) spring onions (chopped)
  • 2 large Mushrooms
  • 1 cup raw Arborio Rice
  • 2 cups of hot water
  • 2 Bacon stock cubes
  • 2 cups (approx) milk
  • 2 low fat cheese slices
  • 1 cup (approx) steamed pumpkin and broccoli (mostly pumpkin)

How to make Creamy Chicken Pumpkin Risotto:

  • Chop and fry the chicken until browned.
  • Add the Spring onions and mushrooms (thinly sliced) and fry until the chicken is browning/mushrooms are soft.
  • Add the raw rice and stir until the rice is warmed. Add the bacon stock cubes to the water, and pour half of this into the frying pan. Bring to the boil.
  • Add the remaining water-stock as needed and simmer while stirring. As the mixture starts to get drier (the rice absorbs the liquid) keep adding up the milk.
  • When the rice is softening, add the vegetables and cheese.
  • Keep stirring and adding more milk until the rice is cooked (soft). Then serve.

Risotto Rice Recipe

Risotto Rice Ingredients:

Risotto Rice Recipe

  • 1 medium-size onion
  • 4 tablespoons butter
  • 5 cups or more chicken stock/broth, canned or homemade
  • 2 cups Arborio rice
  • Salt and pepper to taste
  • 3/4 cup freshly grated Parmesan cheese

How to make Risotto Rice:

  • Peel and finely chop the onion.
  • Melt the butter in a big saucepan over medium heat, stirring regularly.
  • Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.
  • Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
  • Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary — if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavour

Gourmet Mushroom Risotto Recipe

Gourmet Mushroom Risotto Ingredients:

Gourmet Mushroom Risotto Recipe

6 cups Chicken Broth (divided)
3 tbsp Olive Oil (divided)
1 pound Portobello Mushrooms (thinly sliced)
1 pound White Mushrooms (thinly sliced)
2 Shallots (diced)
1½ cups Arborio Rice
½ cup Dry White Wine
Sea Salt (to taste)
Black Pepper (freshly ground, to taste)
3 tbsp Chives (finely chopped)
4 tbsp Butter
1/3 cup Parmesan Cheese (freshly grated)

How to make Gourmet Mushroom Risotto:

  • Transfer the chicken broth into a saucepan and place over low heat.
  • Place another large saucepan over medium-high heat and heat 2 tablespoons of olive oil in it.
  • Add in the Portobello and white mushrooms and cook for about 3 minutes, until soft.
  • Remove the mushrooms, along with their liquid and set aside.
  • Add 1 tablespoon of olive oil to the saucepan and stir in the shallots; cook for for 1 minute.
  • Add in the rice and stir to coat with the oil, for about 2 minutes.
  • When the rice takes a pale, golden color, pour in the white wine. Stir continuously, till the wine is completely absorbed.
  • Add half cup of chicken broth to the rice, stirring constantly.
  • Continue adding the broth half cup at a time.
  • Remember to stir continuously, till the liquid is absorbed and the rice is tender, say for 15 to 20 minutes.
  • Remove from heat and add in the mushrooms, with their liquid.
  • Add in butter, chives and Parmesan cheese.
  • Season with salt and pepper.
  • Serve hot.

Italian Chicken Sausage Risotto Recipe

Italian Chicken Sausage Risotto Ingredients:

Italian Chicken Sausage Risotto Recipe

  • 1 tablespoon olive oil
  • 1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
  • 1 cup chopped sweet onion
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon dried thyme
  • 1 1/4 cups Arborio rice
  • 1 cup Chardonnay or other dry white wine
  • 3 1/2 cups chicken broth, low-sodium
  • 1 cup frozen petite sweet peas

How to make Italian Chicken Sausage Risotto:

  • In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
  • Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.