ROASTED CARROT AND ONION RISOTTO
This creamy and filling risotto is great for vegetarians and meat eaters alike.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
- Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
- Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.
CARROT RISOTTO
This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
- When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
- When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
- Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
- Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.
PASTA WITH CARROTS, RISOTTO-STYLE
Adapted recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead.
Provided by CarBroker
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to low to keep stock hot.
- 2. Melt 4 tablespoons of the butter in a medium heavy-bottomed pot over medium-high heat. Add onions and cook, stirring with a wooden spoon, until they begin to brown, about 5 minutes. Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about 5 minutes.
- 3. Add 1 cup of the hot stock at a time to the pasta, stirring constantly; wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 10-15 minutes.
- 4. Remove pot from heat and stir in the remaining 1 tablespoons butter and the parmigiano. Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley. Serve with more freshly grated parmigiano, if you like.
Nutrition Facts : Calories 866.7, Fat 25.1, SaturatedFat 12.8, Cholesterol 59.8, Sodium 1076.1, Carbohydrate 125, Fiber 7.9, Sugar 18, Protein 33.8
RISOTTO WITH SPRING CARROTS AND LEEKS
You can get carrots and leeks year 'round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers' markets, and they're perfect for this risotto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Pour 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 oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.
- When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 10 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 9 grams
PASTA WITH CARROTS, COOKED RISOTTO-STYLE
O.K..... I would never have considered this recipe usually. BUT with the family being on separate diets at the moment this just fitted the bill ...... with everyone. I used both normal and G.F. pasta, in this dish separately.... AND both G.F. and not loved it. Another find from the Weekly Time's, although adapted to G.F. although I am posting as written. NOTES FROM RECIPE-- There are reasons that pasta exists in so many forms: it's partly regional (Italian cities big and small always seem to have a specialty pasta), but it's also practical (certain pastas are best eaten with certain sauces). And a brief over overview. of the recipe posted -- The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces. But similar to wine pairing, it's not always that simple. Of course, these are guidelines, not rules, and you can play with combinations as you wish. The way you cook pasta can also vary. Baking pasta in the oven, or cooking it in large pots of water are just two options. Some pasta can even be cooked risotto-style. WHICH PASTA TO CHOOSE Ridged tubes (penne, rigatoni). This is everyone's favourite pasta, a versatile shape that's a nice medium size and holds lots of sauce in its external ridges and internal hollows. Corkscrews (fusilli). Fantastic with pesto, tomato or meat sauces. Like the ridged pastas, the advantage of the corkscrew shape is that it "catches" the sauce. Hollow spaghetti (bucatini). These are essentially very long, thin straws. The classic sauce for these hearty pastas is all'amatriciana. Spaghetti. Spaghetti is perfect with tomato-based marinara and bolognese sauces. Flattened forms of spaghetti - pappardelle, fettucine, and linguine - come a close second. Skinny spaghetti - angel-hair pasta - does best with thinner sauces, such as puttanesca. Butterflies (farfalle, bow-tie pasta). This is perhaps the most fanciful of pasta shapes, best with a light-to-medium sauce or soup where the shape can stand out. Macaroni. Though macaroni has a less-than-exotic image, this is perhaps the most versatile of pastas, good with sauces or baked in casseroles. Stuffed pasta (ravioli, tortellini). Usually filled with cheese, meat, vegetables, or a combination thereof. Tiny pasta (orzo, cous cous). Frequently seen in pasta salads, orzo is a small, rice-shaped pasta often found in the Greek lemon-egg soup called avgolemono.
Provided by Tisme
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to the boil in a medium saucepan over high heat. Reduce heat to low to keep the stock hot. Melt all but about a tablespoon of the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the onions and cook, stirring with a wooden spoon, until they begin to brown - about five minutes.
- Add the uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about five minutes.
- Add one cup of the hot stock at a time to the pasta, stirring constantly. Wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until the pasta is tender but firm to the bite, 10-15 minutes. Remove the saucepan from the heat and stir in the remaining butter and the parmesan cheese.
- Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley.
Nutrition Facts : Calories 876.2, Fat 25.6, SaturatedFat 13, Cholesterol 62.8, Sodium 1094.5, Carbohydrate 125.1, Fiber 7.9, Sugar 18, Protein 34.8
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