SHRIMP RISOTTO WITH FRESH HERB BUTTER
Steps:
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add 1 tablespoon butter and shallots to same pan. Sauté 3 minutes. Add rice; stir 1 minute. Add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice and bring to boil. Reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
- Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
- Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
FRESH HERB RISOTTO
From The New York Times (June 17, 2009). This is extremely flavorful. At the bottom of the recipe, there are instructions for making this ahead.
Provided by Paris D
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
- Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.
- Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
- When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.
Nutrition Facts : Calories 292.2, Fat 7.6, SaturatedFat 2.1, Cholesterol 7.3, Sodium 1213.2, Carbohydrate 43.3, Fiber 1.8, Sugar 1.5, Protein 8.2
EINKORN RISOTTO WITH FRESH HERBS
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley. It has so much depth of flavor that it's rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
Provided by Martha Rose Shulman
Categories lunch
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse einkorn and place in bowl. Cover with boiling water and let sit for 30 minutes, or cover with room-temperature water and leave overnight. Drain and reserve about 1/2 cup soaking water.
- Place 1/4 cup soaked einkorn in food processor and pulse about 10 times to crack some of the grains.
- Pour broth and reserved soaking water into a saucepan and bring to a simmer over medium heat. It should be lightly seasoned, as it will reduce while you slowly cook the einkorn.
- Heat oil in a wide, heavy saucepan over medium heat. Add shallots and, if using, garlic and cook gently until shallots are just tender, 3 to 5 minutes. Add whole and cracked einkorn and stir over medium heat until grains dry out a bit and begin to crackle, a couple of minutes. Add wine and cook, stirring, until it evaporates.
- Stir in enough simmering broth to just cover einkorn. The broth should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of broth and continue to cook in this fashion until einkorn is tender, about 25 minutes. It will still be chewy. Add marjoram, chives and pepper, and more broth if there is none visible in pan. Taste and adjust salt. Continue to simmer, stirring often, another 5 minutes.
- Add another ladleful of broth to the pan and remove from heat. Stir in parsley and, if using, Parmesan. Mixture should be creamy. Serve right away in wide soup bowls, and top with walnut oil if desired.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 21 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1201 milligrams, Sugar 10 grams
HERB & PARMESAN RISOTTO
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium
FRESH HERB RISOTTO
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams
More about "fresh herb risotto recipes"
FRESH HERB RISOTTO | THE MODERN PROPER
From themodernproper.com
MUSHROOM RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
SUMMER RISOTTO WITH GRILLED CORN & TOMATOES - LIFE AS A …
From lifeasastrawberry.com
WAJI SPIBY'S MUSHROOM AND MANDARIN OIL RISOTTO - ABC EVERYDAY
From abc.net.au
EASY RISOTTO RECIPES WITH MEAT, MUSHROOMS, VEGGIES & MORE
From hellofresh.com
CLASSIC ITALIAN RISOTTO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OUR 12 BEST RISOTTO RECIPES - SERIOUS EATS
From seriouseats.com
BEST RISOTTO WITH FRESH HERBS RECIPE - HOW TO MAKE RISOTTO WITH FRESH HERBS
From 177milkstreet.com
FOOLPROOF FRESH HERB RISOTTO - CRUNCH & CREAM
From crunchandcream.com
LEMONY RISOTTO WITH FRESH HERBS & GARLIC - MINIMALIST BAKER RECIPES
From minimalistbaker.com
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO | RECIPETIN EATS
From recipetineats.com
SUMMER TOMATO RISOTTO WITH FENNEL AND FRESH HERBS
From coleycooks.com
FRESH HERB RISOTTO - A GARDEN INSPIRED TWIST - RANA'S RECIPE
From ranasrecipe.com
MICROWAVE RISOTTO WITH FRESH HERBS FOR ONE - CRUNCH & CREAM
From crunchandcream.com
SAUSAGE AND LEMONY HERB RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
FRESH HERB RISOTTO - BRENDA GANTT
From cookingwithbrendagantt.net
LEMON AND HERB RISOTTO • SALT & LAVENDER
From saltandlavender.com
RISOTTO PRIMAVERA RECIPE (SPRING RISOTTO) - NOURISHED KITCHEN
From nourishedkitchen.com
THESE RISOTTO RECIPES TASTE GOURMET, BUT ARE SIMPLE TO MAKE
From bhg.com
7 SAGE RECIPES, INCLUDING SOUP, PASTA AND RISOTTO - THE …
From washingtonpost.com
RISOTTO WITH ROSEMARY AND THYME | UMAMI
From umami.site
FRESH HERB RISOTTO - A GARDEN INSPIRED TWIST - RANA'S RECIPE
From ranasrecipe.com
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