Risottosalad Recipes

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GREEK ORZO SALAD



Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

INSALATA DI RISO (ITALIAN RICE SALAD)



Insalata di Riso (Italian Rice Salad) image

Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.

Provided by Buckwheat Queen

Categories     Salad     Grains     Rice Salad Recipes

Time 1h14m

Yield 4

Number Of Ingredients 18

3 cups water
1 ½ cups long-grain rice
1 large carrot, diced
½ cup frozen peas
salt to taste
¾ cup cubed prosciutto cotto (cooked ham)
¾ cup diced Swiss cheese
½ cup button mushrooms in oil, drained
⅓ cup canned corn, drained
⅓ cup sliced green olives
⅓ cup sliced black olives
⅓ cup diced pickle
⅓ cup sliced marinated artichoke hearts, drained
1 ½ tablespoons extra-virgin olive oil
1 teaspoon thyme
1 teaspoon oregano
1 (3 ounce) can tuna, drained
4 hard-boiled eggs, quartered

Steps:

  • Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
  • Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
  • Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g

CREAMY RISOTTO



Creamy Risotto image

Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
4 1/2 cups reduced-sodium canned chicken broth
3/4 cup grated Parmesan cheese
2 tablespoons butter
Fresh thyme leaves, for garnish (optional)

Steps:

  • In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
  • Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
  • Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

HERB & PARMESAN RISOTTO



Herb & Parmesan risotto image

Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 ½l vegetable stock
50g butter
1 onion , finely chopped
300g risotto rice
1 small glass white wine
50g parmesan (or vegetarian alternative), half finely grated, half shaved
2 tbsp olive oil
2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
1 tbsp balsamic vinegar

Steps:

  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  • When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium

RISOTTO FOR BEGINNERS



Risotto for Beginners image

If you've never made risotto before, this easy recipe is a great place to start. This Italian classic made of Arborio rice is simple but takes time.

Provided by Danilo Alfaro

Categories     Appetizer     Dinner     Entree     Side Dish

Time 30m

Number Of Ingredients 9

4 cups chicken stock
1 tablespoon vegetable oil
3 tablespoons butter (divided)
1 medium shallot (about 1/2 cup or 1/2 small onion; chopped)
1 1/2 cups Arborio rice
1/2 cup dry vermouth (or dry white wine)
1/4 cup Parmesan cheese (grated)
1 tablespoon Italian parsley (chopped)
Kosher salt (to taste)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
  • In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
  • Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
  • Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
  • Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  • Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
  • Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
  • Serve in bowls and enjoy.

Nutrition Facts : Calories 247 kcal, Carbohydrate 24 g, Cholesterol 24 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 11 g, ServingSize 3 to 4 cups, UnsaturatedFat 0 g

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED



The Only Basic Risotto Recipe You'll Ever Need image

There's a reason so many restaurants put risotto on their menus: It's not a dish most people attempt to cook at home. Risotto has an earned reputation for being fussy. This easy risotto recipe requires a attention and stirring, but at its core, it's really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. With a solid formula, like the one below, you'll be able to tackle any risotto recipe and have a gorgeous meal on the table in about 30 minutes.

Provided by Jennifer Kushnier

Yield Serves 4

Number Of Ingredients 6

32 ounces unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/4 teaspoon kosher salt
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

Steps:

  • Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
  • Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
  • Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
  • Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
  • Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.

Nutrition Facts : Calories 266, Carbohydrate 40, Fat 8 g, Fiber 2, Protein 9 g, SaturatedFat 3 g, Sodium 400 mg, Sugar 1 g

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY



How To Cook A Perfect Risotto Recipe by Tasty image

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

Provided by Matt Ciampa

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

Steps:

  • Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
  • Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
  • Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
  • Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
  • Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
  • Add the white wine and cook until the wine has evaporated, stirring occasionally.
  • Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
  • Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
  • Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
  • Top with parsley, Parmesan, salt, and pepper.
  • Enjoy!

RISOTTO SALAD



Risotto Salad image

I found this great idea in the Times Picayune recipe archives, it's such a uniquely different way to serve risotto. Great in the summer!

Provided by Penny Stettinius

Categories     Rice

Time 1h15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

2 cups arborio rice
3 cups chicken stock or 3 cups vegetable stock
1/2 cup onion, finely chopped
salt
2 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup capers, drained
12 cherry tomatoes or 12 grape tomatoes
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh basil leaf, shredded
2 garlic cloves, crushed
1/4 cup extra virgin olive oil
fresh ground black pepper or crushed red pepper flakes

Steps:

  • Rinse the rice well in cool water.
  • Drain well and set aside.
  • Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
  • Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
  • Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
  • Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
  • Add the stock and salt to taste.
  • Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
  • Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
  • Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
  • When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
  • Toss gently to mix.
  • Season with the black pepper or crushed red pepper flakes.
  • Serve at room temperature.

Nutrition Facts : Calories 629.5, Fat 23.2, SaturatedFat 3.6, Cholesterol 5.4, Sodium 519.5, Carbohydrate 92.1, Fiber 4.3, Sugar 5.5, Protein 12.2

EASY LEMON ORZO PASTA SALAD



Easy Lemon Orzo Pasta Salad image

An easy orzo pasta salad recipe with summer produce and a quick lemon dressing.

Provided by Jessie

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 cup uncooked orzo pasta
1 large lemon
1/4 cup extra virgin olive oil
salt and pepper to taste
1 heaping cup fresh basil leaves, chopped
2 large tomatoes, diced

Steps:

  • Cook orzo in very salty water until just barely al dente.
  • Reserve 1/2 cup of pasta water.
  • Drain orzo and set aside.
  • While the orzo cooks, use a microplane to zest your lemon. Place zest into a large mixing bowl.
  • Cut zested lemon in half and squeeze lemon juice into your mixing bowl. Be careful not to let any lemon seeds fall into the bowl!
  • Add olive oil, salt, and pepper to bowl and whisk to combine. Set aside.
  • Add reserved 1/2 cup pasta water to your lemon juice mixture and whisk to combine. The sauce will look watery, but don't worry - the orzo will soak the liquid up as it cools!
  • Add cooked, drained orzo to lemon juice mixture and stir to combine.
  • Let orzo cool for 10-15 minutes.
  • Add basil and tomatoes to orzo. Stir to combine. Taste and add salt or pepper as necessary.
  • Serve immediately or transfer to an airtight container and chill until ready to serve. Top with an extra sprig of basil for garnish if you like.

Nutrition Facts :

ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: 1 3/4 cups

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From winesofgreece.org


RISOTTO RECIPES : FOOD NETWORK | FOOD NETWORK
Creamy, Dreamy Risotto Recipes. From traditional recipes to those made with oats (don't knock it 'til you try it), risotto is the perfect dish when you're craving something warm, rich …
From foodnetwork.com


COLD RISOTTO SALAD - RECIPE | COOKS.COM
2005-09-21 Home > Recipes > Salads > Cold Risotto Salad. Printer-friendly version. COLD RISOTTO SALAD : 1 lb. Arborio rice 1 lg. tomato, cut into pieces 1 sm. can pitted black olives 2 cans tuna, drained 1/2 c. chopped carrots 1/2 c. chopped celery 1/2 c. lemon juice 1/2 c. olive oil Salt and pepper. Boil rice al dente. Put into cold water immediately. Drain. In bowl, add all the …
From cooks.com


RISOTTO SALAD RECIPES SIMPLE
2005-09-21 · Home > Recipes > Salads > Cold Risotto Salad. Printer-friendly version. COLD RISOTTO SALAD : 1 lb. Arborio rice 1 lg. tomato, cut into pieces 1 sm. can pitted black olives 2 cans tuna, drained 1/2 c. chopped carrots 1/2 c. chopped celery 1/2 c. lemon juice 1/2 c. olive oil Salt and pepper. Boil rice al dente. Put into cold water immediately. Drain. In bowl, add all the ...
From tfrecipes.com


RISOTTO SALAD RECIPES
Risotto Salad Recipes with ingredients,nutritions,instructions and related recipes. TfRecipes. Recipes By Calories; Dessert; Main Dish; Appetizers; Healthy; Events. Christmas Thanksgiving Spring Winter Summer Fall Search. Risotto Salad Recipes GREEK ORZO SALAD. A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one. Provided …
From tfrecipes.com


10 BEST RICE RISOTTO SALAD RECIPES | YUMMLY
Rice Risotto Salad Recipes 114,890 Recipes. Last updated Feb 23, 2022. This search takes into account your taste preferences. 114,890 suggested recipes. Rice Salad Unilever UK. parsley, rice, tomato, red onion, boiled eggs, onion, Hellmann's Real Mayonnaise and 3 more. Curried Pork Salad Pork. mayonnaise, roasted peanuts, cooked white rice, celery, raisins and 6 more . …
From yummly.co.uk


RISOTTO SALAD RECIPES SIMPLE - ALL INFORMATION ABOUT ...
Risotto Salad Recipe - Food.com trend www.food.com. Add the stock and salt to taste. Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring. Transfer the rice to a large bowl and gently ...
From therecipes.info


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