Archive for risotto

Baked Pumpkin Risotto

BAKED PUMPKIN RISOTTO

1 cup arborio rice

2 ½ cups chicken or vegetable stock/broth

60g/2oz butter

350g / 12 oz jap or butternut pumpkin, peeled and diced

½ cup finely grated parmesan cheese

cracked black pepper and sea salt

1 tbpn chopped flat-leaved parsley

Preheat oven to 190C/375F. Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil. Bake for 30 mins, or until rice is soft. Stir through parmesan cheese, pepper and salt and parsley and serve. Serves 2

Leave a Comment

Chicken and Asparagus Risotto

olive oil

600g/1.5lbs chicken breast

6 cups chicken stock

1 medium onion, chopped

1 garlic clove, crushed

2 cups arborio rice

1/2 cup dry white wine

1 bunch asparagus

1 teaspoon finely grated lime rind

2 teaspoons lime juice

basil leaves

 

Heat pan over medium heat with small amount of olive oil. 

Cook chicken for 6-8 mins or until cooked through

Remove from pan, stand 5 mins, then thinly slice

Bring stock to a boil in a large pan over high heat

Reduce heat to low and simmer

Heat oil in large pan, cook onion until soft. Add garlic and rice and stir for 1 min.

Add wine, bring to a boil and cook for 3 mins

Reduce heat to low, Add 1 ladle of stock to rice.

Cook, stirring until liquid is absorbed.

Continue until all stock is used.

Add asparagus, cook 2 mins or until tender (suggest parboiling asparagus before this step)

Stir in chicken, lime rind and juice and top with basil leaves.

Leave a Comment

Honey Pumpkin Risotto

 

HONEY BAKED PUMPKIN RISOTTO

 

Preheat oven to 220C / 450F

Lay 900g / 60oz of pumpkin, chopped into 1cm cubes on large baking tray and drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 15mins, then drizzle with ½ tablespoon honey (toss well to coat each piece). Roast for a further 15 mins or until golden.

Place 850ml / 55oz vegetable stock in pan and bring to a simmer.

Cook 1 chopped onion until soft in separate pan, then add 2 finely chopped celery stalks and cook for 1 min. Add 1 tablespoon finely chopped ginger and 1 cup Arborio rice and stir until well combined.

Increase heat, add 2/3 cup white wine and cook until absorbed.

 Add one ladleful of stock and wait until absorbed before adding more, one ladleful at a time.

Cook for 15 mins

 

Comments (1)

Thai Chicken Risotto


Thai Flavoured Chicken Risotto
Heat oil  in pan and cook chicken till brown all over and cooked through.
Heat oil in pan and fry 1/2 brown onion and 2 level teaspoons Thai Red curry paste, until fragrant,  add 1 cup aroborio rice, stir to coat in oil mixture.

Add 1 1/2 cups chicken stock and 200 ml / 7oz of coconut milk, bring to a boil.  

Reduce heat simmer 15 mins or until cooked.  

Stand 10 mins.
Stir in cooked green beans, chicken and chopped coriander.

 

Leave a Comment

Risotto Napoletana

RISOTTO NAPOLETANA (from Heather)

 

 

2 tbpn olive oil

1 large onion, chopped

1 ½ cups arborio rice

425g/ 14oz can tomatoes

3 cups water

10 thin slices spicy salami, chopped coarsely ( I use bacon)

¼ cup sun dried tomatoes, drained

½ cup seeded black olives, sliced

½ cup parmesan cheese

 

Heat oil in pan; cook onion, stirring until onion is soft.

Add rice; stir about 2 mins or until rice is coated with oil.

Add undrained crushed canned tomatoes and water.

Bring to boil; simmer, covered 15 mins.

Stir in all remaining ingredients just before serving.

 

Leave a Comment

Baked Pumpkin Risotto

BAKED PUMPKIN RISOTTO (from Heather)

 

1 cup arborio rice

2 ½ cups chicken or vegetable stock

60g/2oz butter

350g / 12 oz jap or butternut pumpkin, peeled and diced

½ cup finely grated parmesan cheese

cracked black pepper and sea salt

1 tbpn chopped flat-leaved parsley

 

 

Preheat oven to 190C/375F.

Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil.

Bake for 30 mins, or until rice is soft.

Stir through parmesan cheese, pepper and salt and parsley and serve.

 

Leave a Comment

Baked Risotto

This is an easy version of risotto. While it doesn’t have the creamiest texture, it is still pretty good !

BAKED RISOTTO

 

Preheat the oven to 150C / 300F. Put a 5L ovenproof dish with lid in the oven.

 

Heat 60g butter in a large saucepan over medium heat. Stir in 1 thinly sliced leek and cook for 2mins. Add 2 chopped chicken breasts and stir for 3 minutes. Toss in 2 cups of risotto rice and stir for 1 minute. Add ¼ cup white wine and 1.25 L / 40oz chicken stock (can use ½ stock and ½ water) and bring to the boil.

 

Pour into ovenproof dish and cover. Cook for 30 mins, stirring half way through. Remove from oven and stir in 1/3 cup grated parmesan and 2 tablespoons finely chopped thyme.

 

Variations : add grated pumpkin, zucchini or carrots, mushrooms, cherry tomatoes, asparagus and/or onion.

 

Leave a Comment

Older Posts »