OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)
Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.
Provided by DuChick
Categories White Rice
Time 20m
Yield 1/2 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
- Add rice, garlic powder and pepper; cook 2 minutes.
- Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
- Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
- Stir in whipping cream.
- Remove from heat.
- Stir in 1/3 cup cheese.
- Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Nutrition Facts : Calories 211.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 26.4, Sodium 811.4, Carbohydrate 22.9, Fiber 1, Sugar 1.3, Protein 8.9
CHICKEN BRUSCHETTA (PILLSBURY BAKE-OFF WINNER)
Credit for this 1998 winning recipe goes to Joan Baker of Oregan. While the chicken breasts cook, whip together the garlicky mushroom-tomato topping fragrant with basil. Sounds like a quick, full-of-flavor entree that will impress everyone!
Provided by DuChick
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spray broiler pan with nonstick cooking spray.
- Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
- Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
- Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
- Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
- To serve, arrange chicken on individual plates.
- Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
- Garnish with basil sprigs.
Nutrition Facts : Calories 262.8, Fat 12.1, SaturatedFat 2.9, Cholesterol 81.8, Sodium 544.2, Carbohydrate 8, Fiber 1.5, Sugar 3.6, Protein 30
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