Tag Archives: risotto

Risi e Bisi (Rice and Peas)

February 13, 2012 admin Leave a comment

So rich, so creamy, so flavorful – this risotto is perfect next to anything.

6 servings
231 calories per serving

5 cups chicken stock
1 sprig of thyme
1 bay leaf
2 springs of parsley
2 T oil
1 onion, chopped
1/2 celery stalk, chopped
2 strips bacon, chopped
1 c raw arborio rice
2 c frozen peas
1 T butter
2 T chopped parsley
3/4 c grated parmesan
Salt and pepper to taste

Place stock and fresh herbs in a soup pot and bring to a boil then reduce heat and keep at a simmer. Saute onion, celery and bacon 5 minutes. Add rice and stir to coat then cook 1 minute. Remove herbs from stock and add 1/2 c of stock to rice mix and stir constantly so stock is absorbed. Add another 1/2 c and cook until stock is absorbed. Then add peas. Continue to add stock 1/2 c at a time and cook until absorbed until rice is tender and the mix is a little thinner than risotto. When done, stir in parsley, butter and parmesan and serve immediately.

Dinner, Kid Friendly, Sides

Quick and Easy Mushroom Risotto

July 12, 2011 admin Leave a comment

This consistently turns out an awesome risotto textured dish yet takes so little time to make ! Be sure to use Arborio rice or it just won’t turn out tasting like risotto. Get creative with your mushrooms – mix it up, use some canned, some fresh, some baby bellas, some portobellos – have fun 🙂

4 servings
164 calories per serving

1/3 c chopped shallots
1 T butter
2/3 c Arborio rice
2 c water
1 t chicken bouillon powder
Salt and pepper to taste
2 c mushrooms (your choice on type of mushroom) diced very small
Pam
½ t onion powder
¼ c grated parmesan cheese

Heat butter and cook shallots until tender. Add rice and cook and stir 2 minutes. Stir in water, flavoring, salt and pepper and bring to a boil. Then reduce heat, cover and simmer 20 minutes. Spray a small skillet with Pam and sauté mushrooms with onion powder for 3-4 minutes. Stir mushrooms into finished rice (it will still be quite moist) and let stand covered 5 minutes. If not a creamy texture, add in some hot water. Finally stir in parmesan cheese.

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Dinner, Italian, Sides

Quick Risotto

June 21, 2011 admin Leave a comment

This consistently turns out an awesome risotto textured dish yet takes so little time to make ! Be sure to use Arborio rice or it just won’t turn out tasting like risotto.

4 servings
179 calories per serving

1/3 c chopped shallots
1 T butter
2/3 c Arborio rice
2 c water
1 t chicken bouillon powder
Salt and pepper to taste
1 c frozen peas
¼ c grated parmesan cheese

Dinner, Kid Friendly, Sides

Baked Zucchini Risotto

December 31, 2010 admin Leave a comment

This is just one of those special recipes – this makes a beautiful risotto-like dish that bakes up with no effort. It is creamy and delicious.

12 servings
204 calories per serving

1 1/2 c brown rice
3 c chicken broth
4 c diced zucchini
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, diced finely
3/4 t salt
Pepper to taste
1 1/2 c skim milk
3 T flour
2 c shredded low fat cheddar cheese
1 c frozen corn, thawed

Preheat oven to 375 degrees Pour rice into a 9×13 baking dish. Simmer broth until hot and then stir into the rice. Add zucchini, peppers, onion, salt and pepper. Cover with foil and bake 45 minutes then remove foil and cook another 35 minutes or so, until liquid is all absorbed.

Whisk milk and flour in a saucepan and cook until bubbly and thick, about 4 minutes. Reduce heat to low and add 1 ½ c of the cheese and corn and cook until cheese is all melted. When rice is done, stir in cheese sauce and sprinkle with the last ½ c cheese and bake another 10 minutes to melt cheese. Let rest before serving.

Dinner, Pasta, Product Reviews, Sides

Three Cheese Risotto

December 13, 2010 admin Leave a comment

Does making risotto scare you? It scares me ! Especially after watching Hell’s Kitchen with Chef Gordon Ramsay screaming at everyone that they can’t get the risotto right 😉

Queue up “Rocky” music….Plentiful Pantry has come to the rescue – and now you can be a winner whenever you make risotto ! Their Three Cheese Risotto mix could not be any easier to prepare. Just add water, simmer, add cheese and you have PERFECT risotto.

It’s creamy, elegant, moist, cheesy, and so very flavorful. I think next time I am going to add some sauted mushrooms in for a beautiful Mushroom Risotto. The box makes 6 servings and it comes out to 140 calories per serving.

I don’t know how they do it, but all of their mixes turn out the most fabulous results. They must have some pretty good test kitchen chefs !! Thanks again, Plentiful Pantry – you made another meal a success.