MOREL MUSHROOM AND WILD RICE RISOTTO
Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.
Provided by Kim
Categories 100+ Everyday Cooking Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
- Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
- Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
- Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.
Nutrition Facts : Calories 290 calories, Carbohydrate 39.4 g, Cholesterol 23.3 mg, Fat 10.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 931.6 mg, Sugar 3.6 g
LEMON RICE
This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.
Nutrition Facts :
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
LEMON WILD RICE
Categories Citrus Herb Rice Side Christmas Low Fat Vegetarian Lemon Fall Summer Vegan Christmas Eve Parsley Wild Rice Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
- While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
WILD MUSHROOM AND ASPARAGUS RISOTTO
Steps:
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
- *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
LEMON WILD RICE RISOTTO
Add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.
Provided by Dancer
Categories Short Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Wash wild rice carefully and drain.
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
- Add onion; saute until soft.
- Add 1 1/2 cups chicken broth and bring to a boil.
- Add saffron and stir to dissolve.
- Reduce heat to low.
- Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
- Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
- Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
- Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
- Remove from heat.
- Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
- Stir until butter or margarine is melted.
- Serve immediately.
LEMON AND CHIVE RISOTTO
Provided by Giada De Laurentiis
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
- For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.
LEMON-PARMESAN RISOTTO
There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
- In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
- Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
WILD RICE RISOTTO
Make and share this Wild Rice Risotto recipe from Food.com.
Provided by meinireland
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- While rice is cooking, cut bacon into pieces and fry until crisp. cook onion in same pan.
- When rice is cooked, add bacon (with drippings) and onion along with butter and stir until melted.
- Add cheeses and sour cream. Add milk by the tablespoon so mixture is creamy, cook over low heat until cheese is melted and everything is well combined.
- *Omitting bacon would make this a vegetarian option.
Nutrition Facts : Calories 780.1, Fat 31.8, SaturatedFat 16.3, Cholesterol 74.4, Sodium 495.5, Carbohydrate 93.7, Fiber 7.6, Sugar 3.7, Protein 33.4
LEMON RISOTTO
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Categories Rice Side Sauté Parmesan Lemon White Wine Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
RISOTTO WITH WILD RICE
Provided by Florence Fabricant
Categories dinner, weekday, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring one-and-one-fourth cups of the stock to a boil in a small saucepan, add the wild rice, cover tightly and allow to cook until the rice is tender and nearly all the liquid has been absorbed, about 40 minutes.
- While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan. Add the onion and cook slowly until tender but not brown. Add the arborio rice and stir well.
- Begin adding the remaining stock, half a cup at a time, stirring constantly and adding more stock as each portion is absorbed by the rice. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
- When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan. Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.
More about "lemon wild rice risotto recipes"
LEMONY WILD RICE RISOTTO | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
3.7/5 (15)Category Side DishCuisine American, ItalianTotal Time 55 mins
- Combine wild rice, chicken stock, lemon zest and juice and garlic in a large skillet and bring to a boil. Cover the skillet with a lid, reduce heat and simmer for 40-45 minutes; stirring periodically. (If you have your heat too high the liquid will absorb too quickly before cooking the rice. If that happens, add a little more chicken stock and cook until the rice is cooked through and no longer hard.)
- Remove the rice from the heat; then add the grated cheese and butter. Replace the lid and allow to steam for an additional 5 minutes; then fluff the risotto with a fork.
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO | RECIPETIN …
From recipetineats.com
5/5 (58)Category SidesCuisine Italian, WesternCalories 406 per serving
- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
- Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
LEMON WILD RICE RISOTTO RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
Category Main CourseEstimated Reading Time 2 mins
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine. Add onion; saute until soft. Add 1 1/2 cups chicken broth and bring to a boil. Add saffron and stir to dissolve.
- Reduce heat to low. Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed. Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
- Add 3 cups chicken broth, Arborio rice, lemon zest, and lemon juice. Simmer, stirring frequently, 20 minutes or until Arborio rice is just tender but still firm to bite and mixture is creamy.
VEGAN RISOTTO WITH VEGETABLES – EASY ITALIAN RECIPE
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BROCCOLINI AND LEMON RISOTTO | WILD + WHOLE - MEATEATER
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