EASY SUNDRIED TOMATO AND BACON RISOTTO
This risotto is so easy and only requires ladling the chicken broth once. It's still super creamy and yummy.
Provided by Kelli Thomas @kelli1
Categories Pasta
Number Of Ingredients 8
Steps:
- Heat the broth and water on the stovetop, keep warm.
- Cook the bacon in a large skillet on medium-high heat about 5 minutes or until crisp, stirring occasionally. Drain the bacon. Add the mushrooms to the skillet, cook 3 minutes stirring occasionally.
- Add the rice and the dressing, stir for 1 minute. Add half the broth mixture. Cook 5 minutes or until most of the liquid is absorbed, stirring occasionally. Add the remaining broth mixture, cook 10 minutes or until rice is tender and almost all of the liquid is absorbed, stirring occasionally.
- Sprinkle with cheese and parsley.
SUN-DRIED TOMATO-BACON RISOTTO
Create a new weeknight fave with this Sun-Dried Tomato-Bacon Risotto. This delicious Sun-Dried Tomato-Bacon Risotto is sprinkled with Parmesan cheese and parsley.
Provided by My Food and Family
Categories Rice
Time 55m
Yield 4 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
- Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
- Sprinkle with cheese and parsley.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 4 g, Protein 13 g
SUN-DRIED TOMATO RISOTTO
A lightly flavored, smooth, creamy risotto featuring sun dried tomatoes and Parmesan cheese. If you've never tried risotto before, this is an easy recipe to follow and produces a scrumptious dish.
Provided by rubia
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour olive oil into a very large pan or deep, large based pot and heat at medium.
- On a second burner, warm the chicken stock in a pot on medium heat.
- Once hot, add onion and salt. Carmelize onion or cook until soft.
- When onion is transparent, add garlic and sun dried tomato. Cook until garlic is soft.
- Add risotto rice and stir until all of the rice is well coated. Let the rice "brown" -- let it cook in the pan for about two minutes, stirring frequently.
- Add approximately two cups of the chicken stock. Add enough so that the rice is slightly covered by the stock and stir. As the rice cooks, the stock will be absorbed. Keep adding stock, one cup at a time. Add your pepper at any point while adding the stock.
- The key to risotto is to slowly add the stock as the rice "dries" in the pot and keep stirring. You do not want to walk away for 5 minutes!
- When you get near the end of cooking, you'll think you have a cup or more of stock left over. You don't. Use that stock! When you pour in the remaining stock, add the butter (optional).
- When fully cooked, your risotto will be creamy, look a little wet, and will be very slightly firm. Once you reach this stage, add your Parmesan cheese and mix.
- Serve and enjoy!
Nutrition Facts : Calories 392.7, Fat 11.3, SaturatedFat 1.9, Sodium 329.1, Carbohydrate 62.5, Fiber 2.8, Sugar 2.8, Protein 11.2
SUN-DRIED TOMATO RISOTTO
To rehydrate the tomatoes, place in a bowl and cover with warm water. Leave the tomatoes in the water until they have plumped up, about 20 minutes. Strain the tomatoes and save the water to add to the risotto with the chicken stock for added flavor. Points 7.
Provided by Dancer
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the stock in a saucepan and keep hot over low heat.
- Heat the olive oil over medium heat in a separate medium-sized pot.
- Add the onion and cook until it turns translucent, about 5 minutes.
- Add the garlic and cook 1 minute more.
- Add the rice to the onion mixture, stir and turn the heat to low.
- Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
- Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
- The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
- Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
- Season with salt and pepper to taste.
- If the risotto is too thick, add a little more stock until it becomes creamy.
- Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.
Nutrition Facts : Calories 347.4, Fat 8.5, SaturatedFat 3.2, Cholesterol 16.4, Sodium 638.2, Carbohydrate 53, Fiber 2.7, Sugar 6.9, Protein 14
RISOTTO WITH SUN-DRIED TOMATOES
A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.
Provided by lazyme
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the broth and maintain at a simmer.
- In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
- Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
- Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
- When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
- Serve at once.
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