Pasta Risotto Recipes
TOMATO RISOTTO
Here's yet another way to use our basic Quick Tomato Sauce! This buttery rice dish reminds me of my Mum's cooking. Her family came from near Biella, from the Piedmont, the old Kingdom of Savoy. With their French and Italian heritage, they had no problem using butter in their cooking. In fact, Mum used to make all her pasta sauces and risottos using butter. In this Tomato Risotto I have replaced some of the butter with olive oil, but if you want to make this dish without any butter at all, it's OK -- just leave it out at step 4. Remember, risotto should have an overall creamy consistency; it shouldn't be too dry and the rice should be al dente, chewy but definitely not mushy. In the winter, instead of using fresh basil you can use 1 teaspoon of minced rosemary, adding it to the oil in step 1, along with the onions.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Heat the oil over medium-high heat in a heavy-bottomed sauté pan or wok (I always use a wok for risotto). Add the onion and sauté until it softens and becomes translucent and slightly golden. Do not burn it. This will take about 7-10 minutes. If the onion appears to be cooking too quickly, turn the heat down a little.
- Add the rice to the onions and fry, stirring until you hear the rice clicking against the sides of the pan. Turn the heat to medium-high.
- Add the tomato sauce and 1 ladle of the warm stock to the rice and onions. Cook, stirring until the liquid is nearly absorbed. The rice shouldn't get completely dry. Add 2 more ladles of the warm stock to the rice and cook, stirring, until it is nearly all absorbed. Repeat until the rice is nearly cooked. It should have a lot of bite but have lost any chalky texture.
- Add the rest of the stock to the rice. Beat the butter and Parmesan into the rice until it looks creamy. Check for seasoning. Stir in the basil leaves and cover the risotto tightly. Remove it from the heat and let it sit for 3-5 minutes.
- Remove the lid. If the risotto seems dry, stir in a little more warm stock or water to get the right creamy consistency. Serve warm.
Nutrition Facts : Calories 2134
BROKEN SPAGHETTI RISOTTO
This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.
Provided by Chef John
Categories Side Dish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
- Stir garlic into spaghetti pieces and cook for 30 seconds.
- Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
- Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
- Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 86.3 g, Cholesterol 8.9 mg, Fat 10.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 2.1 g, Sodium 2120.6 mg, Sugar 4.1 g
PASTA RISOTTO
Make and share this Pasta Risotto recipe from Food.com.
Provided by San Marcos Sunshine
Categories Low Cholesterol
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 T. of butter in a 12" frying pan over high heat.
- Add mushrooms and shallots or onions and cook, stirring often, until mushrooms are lightly browned, 9-12 minutes.
- Reduce heat to medium and add 2 more T. butter and the orzo. Stir often until pasta is light golden, about 2 minutes.
- Add chicken broth and sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9-11 minutes.
- If mixture becomes too thick before pasta is done, add a little more broth.
- Stir in the parmesan cheese, the salt & pepper.
- Spoon risotto into bowls and sprinkle with chopped parsley and more parmesan cheese.
- Makes 3-4 main dish servings.
Nutrition Facts : Calories 823.1, Fat 18.2, SaturatedFat 10, Cholesterol 40.3, Sodium 1040.7, Carbohydrate 100.8, Fiber 4.7, Sugar 6.2, Protein 28.5
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- Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; reduce heat to low, and cook 20 minutes or until onion is light brown, creamy, and caramelized, stirring occasionally. (The longer it cooks, the sweeter the caramelization, but watch for hot spots and burning. If liquid cooks off too quickly, add a bit of water.) Remove pan from heat; set aside.
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- Mushroom Risotto. The real magic in this mushroom risotto recipe comes from using mushroom stock, but any vegetable stock can be substituted. Meaty mushrooms give a savory, rich flavor to this tasty vegetarian risotto dish that makes a great lunch or dinner option.
- Crock Pot Ham and Pea Risotto. When you think about it, the low, slow heat of a slow cooker is the perfect way to make risotto. This yummy crock pot ham and pea risotto recipe turns out very smooth and creamy.
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- Italian Sweet Pea Risotto. This elegant and colorful Italian sweet pea risotto recipe is made with sweet green peas and prosciutto for a classic variation on Italian risotto.
- Lobster Risotto. When you're cooking to impress, look no further than this divinely decadent lobster risotto recipe that's surprisingly simple to put together.
- Spicy Risotto With Red Pepper Recipe. Here's a low-fat vegetarian and vegan recipe for spicy risotto with red pepper, that gets plenty of kick from cayenne and red pepper flakes.
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