Emerald Risotto Recipes

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EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

I got this off Food Network awhile ago. This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor.

Provided by Samantha in Ut

Categories     Rice

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
salt
white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 lb arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated parmigiano-reggiano cheese
1/4 cup grated romano cheese
1/4 cup grated asiago cheese
2 tablespoons chopped chives

Steps:

  • In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
  • Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
  • Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

EMERALD GREEN RISOTTO



Emerald Green Risotto image

My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese.

Provided by Louiselombard

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
1 clove garlic, crushed
1 cup Arborio rice
1 stalk celery, diced
⅓ cup dry white wine
4 cups boiling chicken stock
1 cup broccoli florets
¾ cup sugar snap peas, halved
1 cup thinly sliced zucchini
1 cup fresh green beans, cut into 1 inch pieces
⅓ cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
  • Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 56.3 g, Cholesterol 8.2 mg, Fat 9.8 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 984.1 mg, Sugar 4.6 g

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

Provided by Food Network

Categories     side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

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