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Rice - Risotto With Vegetables Post by :cheapblank.com Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1759

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Rice - Risotto With Vegetables

1 medium purple onion -- julienne
1 medium yellow squash -- julienne
3 medium yellow, red or green bell peppers -- julienne
2 medium carrots -- julienne
2 cloves garlic -- minced
1 tbsp.. olive oil
1 tbsp. fresh rosemary -- chopped
1 (16 oz.) pkg. arborio rice
4 (14.5 oz.) cans chicken broth -- fat-free
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 tsp. ground white pepper
Garnish: fresh rosemary sprigs

Cut onion, squash, peppers and carrots into thin strips. Saute vegetable strips and garlic in hot oil in Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan. Set aside.

Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup broth, and cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes). Stir in salt and black and white peppers. Spoon into a serving bowl; top with vegetable mixture. Garnish, if desired.

Original recipe from Vikki D. Sturm, Rossville, GA.
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6 Tbl. olive oil, divided 1/2 lb. medium shrimp, shelled & deveined 1/2 lb. scallops 2 medium cloves garlic, minced 1/2 cup tomatoes, seeded and chopped 1 cup onion, finely chopped 2 cups Arborio rice 1 cup dry white wine 4 cups chicken stock 2 cups clam juice 1/2 cup fresh basil leaves, slivered 1/2 tsp. salt 1/4 tsp. pepper In a heavy skillet, heat 2 Tbl. oil over medium-high heat. Add shrimp and scallops.Saute just until shrimp begins to color. Add garlic and saute 2 mintutes more. Seafood should be just partially cooked at this time.

Rice - Risotto With Tomatoes And Parmesan Rice - Risotto With Tomatoes And Parmesan

Rice - Risotto With Tomatoes And Parmesan
3 cups vegetable broth 1 cup tomato sauce 2 tbsp. unsalted butter 1 tbsp. extra-virgin olive oil 1 shallot, minced 2 bay leaves, pref fresh fine sea salt, to taste 1 cup Arborio rice 1/4 cup Parmesan cheese, freshly grated Place butter, oil and shallots in microwaveable dish large enough to fit rice when it is cooked. Put in microwave and cook on high for 3 minutes.Add rice. Stir well. Cook on high for 2 minutes until rice is a bit translucent. Add tomato sauce, broth, bay leaves and salt and cook on high for 15 minutes, uncovered. Remove from microwave