Risotto Salad Recipes

RISOTTO SALAD

Risotto Salad image

I found this great idea in the Times Picayune recipe archives, it's such a uniquely different way to serve risotto. Great in the summer!

Provided by Penny Stettinius

Categories Rice

Time 1h15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups arborio rice
3 cups chicken stock or 3 cups vegetable stock
1/2 cup onion, finely chopped
salt
2 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup capers, drained
12 cherry tomatoes or 12 grape tomatoes
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh basil leaf, shredded
2 garlic cloves, crushed
1/4 cup extra virgin olive oil
fresh ground black pepper or crushed red pepper flakes

Steps:

Rinse the rice well in cool water.
Drain well and set aside.
Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
Add the stock and salt to taste.
Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
Toss gently to mix.
Season with the black pepper or crushed red pepper flakes.
Serve at room temperature.

Nutrition Facts : Calories 629.5, Fat 23.2, SaturatedFat 3.6, Cholesterol 5.4, Sodium 519.5, Carbohydrate 92.1, Fiber 4.3, Sugar 5.5, Protein 12.2

EASY PARMESAN "RISOTTO"

Easy Parmesan

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

SUMMER RISOTTO

Summer Risotto image

My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

5-1/2 to 6 cups reduced-sodium chicken broth
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 cups uncooked arborio rice
3 large tomatoes, chopped
2 cups fresh or frozen corn, thawed
1/2 cup crumbled feta cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese

Steps:

In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

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