TOMATO RISOTTO (RISOTTO AL POMODORO)
This is a favorite around our place. Best when you can use fresh sun-ripened tomatoes with lots of flavor and nice red color. Requires lots of hands-on time, but definitely worth it. This comes from a cookbook called "Risotto" which contains all vegetarian recipes.
Provided by Simply Chris
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
- Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
- Add the shallots and cook for 1-2 minutes, until soft but not browned.
- Add the garlic.
- Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
- Pour in the wine and stir until it has been completely absorbed.
- Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
- Repeat.
- After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
- Reserve the last ladle of stock.
- Add the reserved stock, parmesan, basil, salt and pepper.
- Mix well.
- Remove from heat, cover and let rest for 2 minutes.
- Sprinkle with additional parmesan when serving.
Nutrition Facts : Calories 328.2, Fat 13.3, SaturatedFat 7.2, Cholesterol 31.8, Sodium 297.3, Carbohydrate 39.4, Fiber 2.6, Sugar 3.5, Protein 11.5
HERB AND DRIED TOMATO RISOTTO (GIFT MIX)
This is a simple and delicious Gift-In-A-Jar recipe that I gave out for Christmas this year. It looks beautiful and I got rave reviews on the taste as well! The original recipe came from the 12th Edition Better Homes and Gardens cookbook - I have modified it a little to suit my tastes! This will make 4 half-pint gifts (I layered mine in wide-mouth half pint canning jars and used the plastic storage caps instead of the regular canning lids and rings). I used my homemade dried tomatoes (incredibly easy to do with a dehydrator - just thinly slice roma tomatoes and dry them on the vegetable setting until dry!) but you could use store-bought - just make sure not to get the ones that are packed in oil! The prep time given is the amount of time needed to create the gifts and the cooking time given is the amount of time needed to prepare 1 jar of the risotto. A great gift idea would be to give this mix along with a wedge of high-end parmesan cheese and a bottle of wine! Each jar will serve 6 when made.
Provided by anonymous
Categories Rice
Time 40m
Yield 4 1/2 pint gift jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine bouillon granules and spices together in a small bowl. Divide equally among 4 half-pint canning jars to create the first layer.
- Snip the tomatoes into small pieces with kitchen scissors and divide them evenly among your jars to create the next layer.
- Top off each jar with the rice - filling to the top (you may need a little more or less rice than the recipe calls for - I don't measure the rice out I just fill each jar to the top!).
- Attach the following preparation directions to each jar.
- Additional ingredients provided by the recipient:.
- 3 cups of water.
- 1/4 cup freshly grated parmesan or romano cheese.
- In a large, heavy saucepan bring the water to a boil and add the contents of the jar.
- Stir well and return to a boil; reduce heat cover and simmer for 20 minutes (do not lift the cover).
- Remove from the heat and let stand, covered for 5 minutes.
- Rice should be tender but slightly firm. Stir in the cheese and enjoy!
- Makes 6 (1/2-cup) servings.
TOMATO RISOTTO
One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!
Provided by Charishma_Ramchanda
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 deg C.
- Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
- Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
- Add the puree and the tomatoes and stir well.
- Add a ladle of stock and allow that to bubble!
- Then add the rest of the stock and bring up to a simmer.
- Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
- After 10 minutes, remove it and stir once.
- Return to the oven for 10 minutes.
- When the risotto is ready, take it out, stir in the cheese and basil.
- Season and leave to stand for a few minutes before serving.
Nutrition Facts : Calories 288.8, Fat 10.7, SaturatedFat 4.8, Cholesterol 18.9, Sodium 139.8, Carbohydrate 41.8, Fiber 2.6, Sugar 2.9, Protein 6.7
GREEN HERB RISOTTO
Provided by Janet Fletcher
Categories Food Processor Cheese Dairy Leafy Green Herb Rice Side Sauté Parmesan Basil Leek Summer Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
- Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
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
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. 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. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
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ROASTED TOMATO RISOTTO - THE DARING GOURMET
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5/5 (8)Category Main Course, Side DishCuisine ItalianTotal Time 1 hr 20 mins
- Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
- Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
- Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
- Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
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