CREAMY MUSHROOM RISOTTO
This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.
Provided by Kathy
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
- Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
- In a saucepan over medium heat, bring the stock to a gentle simmer.
- Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
- Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g
CHICKEN " SOUP " RISOTTO STYLE!
Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.
Provided by Amy Duchesne
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- On med-high heat sauté cubes of chicken in olive oil until cooked through.
- Add some salt and pepper to taste.
- Add veggies, herbs, and salt again for flavor and to sweat the veggies
- Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
- Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
- Bring to a boil and reduce heat.
- Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
- Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
- It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.
Nutrition Facts : Calories 526.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 96.5, Sodium 415.5, Carbohydrate 56.4, Fiber 4.8, Sugar 8.5, Protein 38
CHICKEN RISOTTO SOUP
My best friend Tammi made this on my first visit to her new home, built in 2007 on 40 acres in Olde Florida. She got it from the Publix grocery store's "Apron's" recipe collection.
Provided by FLKeysJen
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
- Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
- Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
- Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
RISOTTO SOUP
we used to have to wait for spring to get lovely asparagus, now it seems to be available all year round.
Provided by chia2160
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in a large saucepan.
- add onions and saute for 2 minutes.
- add rind and cook 2 minutes more add rice and cook 3 minutes.
- stir in chicken broth, bring to boil.
- cover and simmer for 10 minutes.
- stir in asparagus, spinach, nutmeg.
- cook for 2 minutes until asparagus is tender.
- ladle into serving bowls, sprinkle with grated parmesan cheese, serve.
RISOTTO-STYLE SOUP
Like risotto but not the hassle of making it? This Risotto-Style Soup has the creamy texture you like and is a cinch to make.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 3 min.
- Meanwhile, bring water to boil in medium saucepan. Remove from heat. Add bouillon granules; stir until dissolved.
- Stir wine and 1 cup bouillon into rice mixture. Bring to boil; simmer on medium-low heat 10 to 15 min. or until rice is tender and liquid is absorbed, stirring frequently.
- Add remaining bouillon and meatballs; mix well. Bring to boil on medium heat; simmer on medium-low heat 15 to 20 min. or until thickened and heated through, stirring occasionally.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 1 g, Protein 8 g
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