SUMMER RISOTTO
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
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.
SUMMER MILLET RISOTTO
Steps:
- Place oil in an oval dish, 14 by 9 by 2 inches. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 4 minutes.
- Stir in millet and broth. Cook for 20 minutes. Stir in zucchini and peppers. Cook for 21 minutes. Stir in basil and pine nuts. Cook for 2 minutes.
- Remove from oven. Stir in salt and pepper.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams
SUMMER RISOTTO
A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
- While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
- Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
- Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.
Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium
MILLET-VEGETABLE-RISOTTO
This is a very healthy yet tasty variation of the traditional risotto and its also much quicker in preparation. =)
Provided by Lalaloula
Categories Grains
Time 35m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Wash and prepare the vegetables and dice them.
- Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite.
- Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes).
- Top with desired topping and serve.
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CREAMY MUSHROOM RISOTTO WITH MILLET {VEGAN OPTION}
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5/5 (13)Total Time 465770 hrs 11 minsCategory Main DishCalories 236 per serving
- Add oil to a large skillet or frying pan and bring to medium high heat; add shallots and garlic and cook until translucent, about 3 minutes. Add millet and mushrooms and stir to coat with oil.
- Using a skillet, saute the olive oil, shallots, garlic, and mushrooms over medium high heat. Add 1/4 cup of dry white wine. If you don’t have white wine, you may skip or just add a touch (1 tbsp) of white wine vinegar. Cook for 5 minutes or until mushrooms have slightly softened. Do not overcook. Add in millet (or rice), stirring to coat for 2 minutes
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- Spiced Millet Salad. If you’re looking for a warm spiced salad, then this one will definitely tickle your tastebuds. This millet salad comes complete with cozy savory spices like garam masala and turmeric that add flavor and depth to every bite.
- Millet Sweet Corn Fritters. If you have some extra millet on your hands, put it to good use with these sweet corn fritters! They make a fantastic finger food to serve at your next dinner party or can be used to top a salad.
- Puffed Millet Granola with Almonds, Honey, and Coconut. If you’re looking for a way to change up your morning parfait, try adding millet! It adds a unique texture that works perfectly with granola.
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- Millet Zucchini Fritters. If you’re searching for a vegetarian, dairy-free appetizer to whip up at your next party, keep this recipe in your back pocket.
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- Vegan Millet Sushi. This inventive recipe allows you to get your sushi fix without loading up on carbs. The millet adds a ton of protein to this recipe, while the root veggies add flavor and nutrients.
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