RISOTTO WITH SMOKED TROUT
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
- Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
- Fold in lemon zest and chervil. Check seasoning and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 981 milligrams, Sugar 6 grams
RAINBOW RISOTTO
Make and share this Rainbow Risotto recipe from Food.com.
Provided by Dave5003
Categories Rice
Time 50m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes.
- Stir in rice and stock (if using Knorr's pour in the entire soup, the vegetables add flavor and color), bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed.
- Boil, steam or microwave pumpkin and peas, separately, until tender.
- Drain and add to rice mixture with red pepper zucchini.
- Co ok for 4-5 minutes longer or until heated through.
- Season to taste with black pepper and serve immediately.
- Variations: Use any vegetables you have and don't be limited by the vegetables in this recipe. Choose vegetables in season and those your family enjoy most!
Nutrition Facts : Calories 1856.6, Fat 29, SaturatedFat 10, Cholesterol 30.5, Sodium 136, Carbohydrate 356.5, Fiber 19.2, Sugar 21.6, Protein 39.1
RED CHARD RISOTTO
Provided by Sandra Rudloff
Categories Cheese Leafy Green Rice Side Valentine's Day Winter Bon Appétit California Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.
RISOTTO WITH SWISS CHARD
Steps:
- In a medium pot, heat the stock until it simmers, and keep it hot.
- Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
- Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
- Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
- Add more stock, a cup at a time, until the rice is almost tender.
- Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams
TROUT RISOTTO
Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives
Provided by Sarah Cook
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
- Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.
Nutrition Facts : Calories 602 calories, Fat 16.2 grams fat, SaturatedFat 5.6 grams saturated fat, Carbohydrate 85.9 grams carbohydrates, Sugar 6 grams sugar, Fiber 4.2 grams fiber, Protein 27.2 grams protein, Sodium 2.3 milligram of sodium
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- Heat a little oil in a large frying pan or wok. Add the risotto rice and fry gently for 2-3 minutes until the rice starts to change colour and is fully coated in the oil. Be sure to keep stirring the rice so it doesn't burn.
- Add a ladle of the stock to the rice one at a time. There should be just enough liquid to cover the rice but it shouldn't be swimming in it. Just as the rice is starting to run out of liquid, add another ladle of stock and keep repeating this until the rice is cooked. Don't worry if you don't use all the liquid, or if you need to add a bit extra. I find the amount can vary every time I make it.
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