Toasted Pecan Risotto Recipes
TOASTED PECAN RISOTTO
Provided by My Food and Family
Categories Rice
Time 35m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet. Add rice, onion and garlic. Cook until onion is tender, stirring frequently.
- Add 1 cup of the broth; cook until all of liquid is absorbed, stirring constantly. Repeat with remaining broth, adding 1 cup of broth at a time and cooking until all of the broth is added, liquid is absorbed and rice is just tender.
- Add remaining ingredients; mix well. Serve immediately.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
TOASTED PECANS
This crunchy snack is easy to make and has a delightful salty flavor.
Provided by Joyce Hickman
Categories Appetizers and Snacks
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g
TOASTED PECAN RISOTTO
Steps:
- In a saute pan, melt the butter and saute the pecans lightly. Add the rinsed rice and stir to coat. Add the water and cook on medium heat until absorbed. Add the milk and continue cooking until tender. Remove from the heat and stir in the raisins, orange zest, sugar, and vanilla extract. Cool over an ice bath then fold in the whipped cream. Keep chilled until ready to serve.
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- In a large saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted. Remove from pan. Cool slightly and coarsely chop; set aside. In the same pan heat 1 tablespoon of the oil. Add mushrooms; cook until mushrooms are tender. Meanwhile, in a medium saucepan bring chicken broth to boiling; reduce heat and simmer. Remove mushrooms from pan; set aside. Wipe pan clean.
- In the large saucepan heat remaining oil over medium heat; add rice, shallot, and garlic. Cook just until rice is lightly golden, about 5 minutes. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until broth has been absorbed and rice is slightly creamy and tender. (This should take about 15 minutes.)
- Stir in spinach, cheese, pepper, mushrooms, and pecans until combined. Serve immediately. Makes 4 main-dish or 6 to 8 side-dish servings.
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- Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
- Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
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- In a large dry saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted. Remove from pan. Cool slightly and coarsely chop; set aside.
- In the same pan heat 1 tablespoon of the oil. Add mushrooms; cook until mushrooms are tender, about 5-10 minutes. Meanwhile, in a medium saucepan bring the vegetable broth to boiling; reduce heat and simmer. Remove mushrooms from pan; set aside. Wipe pan clean.
- In the large saucepan heat remaining 1 tablespoon oil over medium heat; add rice, shallot, and garlic. Cook just until rice is lightly golden, about 5 minutes.
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