Tag: risotto

Roasted Corn and Saffron Risotto

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Mushroom Risotto

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As you guys know, I don’t care very much for mushrooms. However, my husband adores them, so every now and then I like to make something for him with mushrooms in it. The other night I tried this mushroom risotto recipe I found in Cooking Light, and I didn’t have some of the mushrooms it called for so I used organic white mushrooms that were in my refrigerator and it still turned out great! I am sure it is even better with the mushrooms I was missing. This is a great vegetarian main dish if you don’t feel like eating meat. My favorite part is the cheeeeseee.

Next month I have to crack down on studying for my pharmacist licensure examinations. I see a lot of baking in the near future to help me get through it!

 

Mushroom Risotto
 
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Prep time
10 mins

Cook time
30 mins

Total
40 mins

 

Type: Main
Serves: 4

Ingredients
  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 4½ cups organic vegetable broth
  • 3 tablespoons butter, divided
  • ½ cup finely chopped yellow onion
  • 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
  • 1½ cups sliced shiitake mushrooms (about 3½ ounces)
  • 1¾ cups Arborio rice
  • ¾ teaspoon chopped fresh sage
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
  2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender.
  4. Add rice; sauté 1 minute. Stir in sage, salt, and pepper.
  5. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  6. Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.
3.2.2499

Recipe adapted from Cooking Light magazine, January 2008. See full recipe here.

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Basil Risotto Stuffed Tomatoes

OK, it has been well over a week since I have seen the sun in San Francisco. After a few years of living here, I have accepted that there is no real summer living in this city, but I don’t think I will ever be used to waking up to a cold cloud of fog outside everyday. I shouldn’t even bother straightening/curling my hair, because by the time I reach my work it looks like I just got out of bed. I am as white as a ghost and forgot what summer feels like!

Have you ever made risotto before? I actually had it for the first time when my friend and her sister taught me how to cook it just a few weeks ago. We made a creamy mushroom risotto. I loved it so much that I wanted to try different variations. I love how flavorful this basil risotto is, and it is the perfect filling for stuffed tomatoes! I topped them with NatureBox Tuscan Summer Mix to add a nice crunch factor, as well as some dried fruit and flavor.

5.0 from 2 reviews
Basil Risotto Stuffed Tomatoes
 
Save Print
Prep time
15 mins
Cook time
45 mins
Total
1 hour
 
Type: Main
Serves: 6
Ingredients
  • 1½ cups arborio
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 3 tbsp lemon juice
  • 6 cups low-sodium chicken broth
  • 1 shallot, finely chopped
  • 1 cup basil leaves
  • 2 cloves garlic
  • ½ cup shredded Parmesan cheese
  • ½ cup NatureBox Tuscan Summer Mix http://www.naturebox.com/
  • 6 tomatoes
Instructions
  1. In a large pot, heat 1 tbsp olive oil and butter over medium heat until butter is melted.
  2. Add the chopped shallots and stir for 1 minute.
  3. Add the arborio and stir until slightly browned, about 2 minutes.
  4. Add the lemon juice and stir.
  5. Add the chicken broth 1 cup at a time, after each previous cup has been absorbed. Stir occasionally.
  6. Simmer for 25 minutes uncovered, until all of the chicken broth has been added and absorbed.
  7. In a small food processor or blender, blend the basil, garlic and remaining tablespoon of olive oil.
  8. Add the basil mixture to the pot and stir until well combined.
  9. Remove the risotto from heat and stir in the shredded Parmesan cheese and Tuscan Summer Mix.
  10. Preheat oven to 350 degrees F.
  11. Use a paring knife to cut the tops off of the tomatoes and a spoon to carve out the inside.
  12. Rub the outside of each tomato with olive oil and place in a shallow greased baking dish.
  13. Stuff each tomato with the basil risotto and bake for 15 minutes.
  14. Sprinkle the tops with additional Tuscan Summer Mix and serve warm.
3.2.2089

See this recipe on the NatureBox blog!

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