Cajun Risotto Recipes

CAJUN RISOTTO

Cajun Risotto image

I like risotto, but don't always have the right kind of rice. I read somewhere that if you stir constantly, long-grain rice will release enough starch to achieve the consistency of smaller grained rice. I added the traditional "holy trinity" of Cajun cooking (onion, celery, bell pepper) to add more veggies to the dish. Use a different color pepper if you prefer. (Different brands of andouille have different levels of spiciness - I used Trader Joe's Smoked Turkey Andouille and my mouth was on fire. My husband conceded that it might be "a little spicy".)

Provided by Carolyn Haas @Linky1

Number Of Ingredients 13

Ingredients

1 tablespoon(s) olive oil
6 ounce(s) andouille sausage (sliced or removed from casing)
3/4 cup(s) onion, chopped
3/4 stalk(s) celery, chopped
3/4 cup(s) green or red bell pepper, chopped
2 clove(s) garlic, grated or minced
1 cup(s) long grain rice, uncooked
3 cup(s) chicken broth
1/4 teaspoon(s) dried oregano
1/4 teaspoon(s) dried thyme
1/4 cup(s) grated cheese, cheddar or favorite (optional)
- parsley, for garnish
- salt and pepper to taste (option: use a cajun salt/spice blend)

Steps:

Heat oil in a heavy saucepan and add sausage. Cook until meat has browned and some fat has been rendered. Add the holy trinity (onions, celery, peppers) and stir til onion starts to be translucent. Stir in the garlic.
Add the rice, and stir to coat. Cook for 2 minutes over medium heat, stirring constantly.
Add 1 cup chicken broth to the saucepan, and cook until liquid is reduced, stirring constantly.
Continue to add the chicken broth to keep the rice covered in liquid, stirring frequently. Make sure that most of the liquid is absorbed by the rice before you add more. The total cooking time should be about 25 minutes, or until the rice is tender.
Add the oregano, thyme, and cheese, if using, to the saucepan before serving and stir to melt. Add salt and pepper or cajun seasoning to taste. Cover the pot and let it stand for five minutes off the heat. Garnish with parsley to serve.

INSTANT POT® CAJUN SHRIMP RISOTTO

Instant Pot® Cajun Shrimp Risotto image

This risotto incorporates shrimp, shallots, and Cajun seasoning. You'll have a terrific side dish or a light main course in a short time thanks to your Instant Pot® !

Provided by thedailygourmet

Categories Seafood Shellfish Shrimp

Time 45m

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 small shallot, minced
2 cloves garlic, minced
¾ cup Arborio rice
2 tablespoons dry white wine (such as Chardonnay)
2 cups chicken broth, divided
½ teaspoon salt
¼ teaspoon ground black pepper
½ pound frozen medium shrimp - thawed, shelled, and deveined
⅓ cup grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
½ teaspoon Cajun seasoning, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 73.9 g, Cholesterol 220.9 mg, Fat 17 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 9.9 g, Sodium 2352.1 mg, Sugar 1.9 g

CAJUN RISOTTO RECIPE - (4/5)

Cajun Risotto Recipe - (4/5) image

Provided by Mike_67

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 cup diced onion
1 green jalapeno pepper, seeded and chopped
1 colored bell pepper chopped
2 garlic cloves, diced
1 pound uncooked Arborio rice
48 ounces (6 cups) chicken broth
8 ounces shredded Mozzarella cheese
1 tablespoon Creole seasoning
Italian parsley sprigs

Steps:

Heat olive oil in a large saucepan oven over medium heat; add onion, peppers and garlic and sauté until tender. Add rice and cook, stirring constantly, 5 to 7 minutes. Add 1/2 cup chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Remove pan from heat. Stir in Mozzarella cheese and Creole seasoning, stirring until cheese melts. Garnish with parsley.

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