SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
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.
LEMON AND PARMESAN RISOTTO
We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay
Provided by Chef floWer
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
- Place the stock in a separate saucepan. Cover and bring to a slow simmer.
- Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
- Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
- To serve, stir through the parmesan, extra butter, salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 643.5, Fat 19.5, SaturatedFat 8.9, Cholesterol 42.3, Sodium 736.2, Carbohydrate 94.1, Fiber 3.4, Sugar 6.6, Protein 20
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.
More about "risotto capesante lemon chilli risotto with pancetta and scallops recipes"
LEMON BUTTER SCALLOPS OVER PARMESAN RISOTTO RECIPE
Web 2022-01-13 For the risotto. Heat butter in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes. Add …
From kitchenswagger.com
4.8/5 (6)Total Time 45 minsCategory DinnerCalories 764 per serving
From kitchenswagger.com
4.8/5 (6)Total Time 45 minsCategory DinnerCalories 764 per serving
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.
- While risotto is cooking, pat scallops dry and season with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil (affiliate link) to a 12 inch cast iron skillet and bring to high heat.
See details
MUSHROOM AND PANCETTA RISOTTO | RICARDO
Web Over medium heat, add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice …
From ricardocuisine.com
From ricardocuisine.com
See details
GARLIC AND CHILLI RISOTTO RECIPE - GREAT ITALIAN CHEFS
Web 1. Remove the skin and the green centre from the garlic cloves. 5 garlic cloves. 2. Bring the oil to 60°C and add the garlic. Remove from the heat, cover and allow to infuse overnight. 200g of extra virgin olive oil. 3. The …
From greatitalianchefs.com
From greatitalianchefs.com
See details
LEMON RISOTTO WITH PAN-ROASTED CHICKEN - SIMPLY …
Web 2022-03-03 Instructions. Pre-heat the oven to 200º/390ºF. Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides. Add olive oil to an oven-safe pan and sear the chicken, skin-side …
From simply-delicious-food.com
From simply-delicious-food.com
See details
LEMON RISOTTO | NIGELLA'S RECIPES | NIGELLA LAWSON
Web Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch. Mix in the rice, stirring to give it a good coating of oil and …
From nigella.com
From nigella.com
See details
PANCETTA RISOTTO RECIPE - THE SPRUCE EATS
Web 2013-10-01 Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot. In a large, heavy-bottomed saucepan, heat the oil and the …
From thespruceeats.com
Ratings 28Calories 325 per servingCategory Appetizer, Dinner, Entree
From thespruceeats.com
Ratings 28Calories 325 per servingCategory Appetizer, Dinner, Entree
See details
SCALLOP, PEA & PANCETTA RISOTTO - WAITROSE
Web 1. Put the butter in a saucepan with the pancetta and sauté until golden, cooked through and crispy. Scrape into a bowl, leaving the fat behind.
From waitrose.com
From waitrose.com
See details
SEARED SCALLOPS AND LEMON PARMESAN RISOTTO - COOKING WITH BOOKS
Web 2020-05-14 Instructions. In a deep saucepan, start over medium heat with the butter, onion, and garlic. In a separate pot, heat up the stock - you can use chicken or vegetable …
From cookingwithbooks.net
From cookingwithbooks.net
See details
PEA, PANCETTA & LEMON RISOTTO RECIPE | WAITROSE & PARTNERS
Web 1 small onion, finely chopped. 1 small clove garlic, finely chopped. 150g risotto rice. 100ml white wine. 700ml vegetable bouillon or stock, hot. 155g Waitrose Fresh Garden Peas. ½ …
From waitrose.com
From waitrose.com
See details
LEMON BASIL RISOTTO WITH CRISPY SEARED SCALLOPS - PRICKLY FRESH
Web 2019-02-14 Risotto. In a medium sauce pan on medium heat, add Flora Foods Olive Oil. Once it’s hot add in diced shallots and 1 tsp salt and saute until translucent. Add rice and …
From pricklyfresh.com
From pricklyfresh.com
See details
EASY LEMON RISOTTO RECIPE - MY EVERYDAY TABLE
Web Instructions. Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes. Add …
From myeverydaytable.com
From myeverydaytable.com
See details
LEMON AND SEAFOOD RISOTTO | CANADIAN LIVING
Web 2010-03-30 Method. In saucepan, bring 4-1/2 cups (1.125 L) water to boil; reduce heat to low and keep warm. In large deep skillet, heat oil over medium-high heat; sauté onion …
From canadianliving.com
From canadianliving.com
See details
RISOTTO CAPESANTE (LEMON CHILLI RISOTTO WITH PANCETTA AND …
Web Sep 13, 2014 - I've been as reluctant as the worst of us but it's now time to face the facts: we are now approaching autumn. It's my compulsion to start to think about homely, …
From pinterest.com
From pinterest.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love