Spinach Risotto with Peas Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Spinach Risotto with Peas Plump, starchy grains of Arborio rice give risotto the creamiest consistency. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, April 2007 The Food Newsletter Great tips & recipes delivered to your inbox.
Sign Me Up Ingredients 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 tablespoons olive oil 1 onion, finely chopped coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 1 bunch (8 to 10 ounces) flat-leaf spinach, trimmed, cleaned, dried, and finely chopped 1 package (10 ounces) frozen peas, thawed 1/2 cup grated Parmesan cheese, plus more for serving (optional) 2 tablespoons butter Directions Fave It Made It Rate It Reviews Reviews (2)
Carrot-Lemon Risotto Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Carrot-Lemon Risotto Customize Basic Risotto with your favorite add-ins.
Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, April 2011 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 6 cups low-sodium chicken broth 1/4 cup (1/2 stick) unsalted butter 1 large shallot, diced small Coarse salt and ground pepper 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine, such as Pinot Grigio 1/2 cup carrot juice 2 tablespoons grated Parmesan (1/4 ounce) 1 tablespoon finely grated lemon zest 1 tablespoon lemon juice Directions In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. From Our Partners You Might Like Recommended by Fave It. Spring Risotto with Peas and Zucchini Recipe & Video. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously.
To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Close Spring Risotto with Peas and Zucchini Rich and creamy, risotto is Italian-style comfort food. Prep: Total Time: Servings: 6 FacebookMORE TwitterGoogle+ Source: Everyday Food, April 2004 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 tablespoons butter 1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes Coarse salt and ground pepper 1/2 cup finely chopped onion 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 cup frozen peas, thawed 1/2 cup grated Parmesan cheese Directions Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Cook's Note From Our Partners You Might Like Fave It. Barley Risotto with Shrimp and Peas. Butternut Squash Baked Risotto Recipe.
Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Butternut Squash Baked Risotto To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, November 2010 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 2 tablespoons extra-virgin olive oil 2 shallots, diced small 2 garlic cloves, minced 1 teaspoon fresh thyme, leaves 1 1/2 cups Arborio rice Coarse salt and ground pepper 1/2 cup dry white wine 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups) 4 cups low-sodium vegetable broth 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips Grated Parmesan, for serving Directions Preheat oven to 400 degrees.
Artichoke Risotto with Mascarpone, Lemon, and Thyme Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Artichoke Risotto with Mascarpone, Lemon, and Thyme Smooth and Savory: This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme. Servings: 6 FacebookMORE TwitterGoogle+ Source: Martha Stewart Living, April 2007 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients Directions Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews Reviews (0) Add a Review Be the first to commentBe the first to write a review.
Related Topics. Braised Squid with Black Risotto Recipe, Martha Stewart Living, January 2007 Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Braised Squid with Black Risotto Servings: 4 FacebookMORE TwitterGoogle+ Photography: ANN STRATTON Source: Martha Stewart Living, January 2007 The Food Newsletter Great tips & recipes delivered to your inbox.
Sign Me Up Ingredients 1 cup homemade or low-sodium store-bought fish stock 1/2 cup (1 stick) unsalted butter 1/2 cup olive oil 2 medium onions, finely chopped 2 garlic cloves, minced 3 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish 1 1/4 pounds cleaned squid, cut into 1-inch rings 1 cup dry white wine 3 ounces dried hot chorizo, finely chopped 1 cup Arborio rice 1 teaspoon squid ink 1 1/2 teaspoons coarse salt Directions Bring stock and 4 cups water to a boil in a medium saucepan.
Spring Barley Risotto Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Spring Barley Risotto A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Body+Soul, 2009 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 2 tablespoons olive oil 1 cup pearled barley 2 leeks, white and light-green parts only, thinly sliced 1/2 cup dry white wine, or water Coarse salt and freshly ground pepper 14 1/2 ounces vegetable broth 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces 1 box (10 ounces) frozen peas, defrosted 1/2 cup fresh grated Parmesan 1/4 cup thinly sliced mint leaves, plus small leaves for garnish.
Shrimp-and-Herb Risotto Recipe & Video. Barley Risotto with Corn and Basil Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Barley Risotto with Corn and Basil Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.
Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, September 2005 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 2 cans reduced-sodium chicken broth, (14.5 ounces each) 2 tablespoon olive oil 1 medium onion, finely chopped Coarse salt and ground pepper 1 cup pearl barley 1/2 cup dry white wine 1 package frozen corn kernels, (10 ounces) 2 cups packed fresh basil leaves, torn into small pieces 1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving Directions Variations Fave It.
Parmesan-Carrot Risotto Recipe | Martha Stewart. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Parmesan-Carrot Risotto This impressive entree is built around rice, an inexpensive staple. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, January 2009 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 2 tablespoons butter 1 medium red onion, finely chopped 6 medium carrots, grated Coarse salt and ground pepper 1 1/4 cups long-grain white rice 1/2 cup dry white wine 1/4 cup grated Parmesan Directions In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews Reviews (8) Add a Review Related Topics. Butternut Squash Risotto Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.
Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Butternut Squash Risotto Rather than adding the squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the dish sweeter. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, October 2004 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 1 tablespoon butter 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated 1/3 cup grated Parmesan cheese, plus more for garnish 1 tablespoon chopped fresh sage, plus more for garnish Directions. Spring Risotto with Peas and Zucchini Recipe & Video.
Farro and Porcini Risotto Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Farro and Porcini Risotto Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto. Servings: 4 Yield: Serves 4 FacebookMORE TwitterGoogle+ Source: Martha Stewart Living, May 2008 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 1/2 cup (1 1/2 ounces) walnuts, toasted 1/2 cup fresh basil 1/2 cup fresh flat-leaf parsley 1 garlic clove Coarse salt and freshly ground pepper, to taste 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 cups farro 3/4 cup (1/2 ounce) dried porcini mushrooms 1/2 cup dry white wine 5 1/2 cups homemade or low-sodium store-bought chicken stock 1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish Directions Cook's Note.
Tomato and Sausage Risotto Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Tomato and Sausage Risotto Prep: Total Time: Servings: 4 Yield: Serves 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, November 2006 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 1 can (28 ounces) diced tomatoes, in juice 1 tablespoon olive oil 3/4 pound sweet or hot Italian sausage, casings removed 1 small onion, finely chopped Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups) 1/2 cup grated Parmesan cheese, plus more for serving (optional) 2 tablespoons butter Directions In a small saucepan, combine tomatoes (with their juice) and 3 cups water.
Easy Risotto Recipe & Video. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Close Easy Risotto Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ The Food Newsletter Great tips & recipes delivered to your inbox.
Sign Me Up Ingredients 1/4 cup (1/2 stick) unsalted butter 1 large shallot, minced Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine, such as pinot grigio 4 cups chicken broth 2 tablespoons grated Parmesan (1/4 ounce) Directions In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews Reviews (1) Add a Review vlt 22 Apr, 2013 This is one of my favorite recipes from EF.
Related Topics. Baked Risotto with Fines Herbes and Lemon Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Baked Risotto with Fines Herbes and Lemon Prep: Total Time: Servings: 8 FacebookMORE TwitterGoogle+ Photography: John Kernick Source: Martha Stewart Living, May 2013 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients Directions Preheat oven to 425 degrees.
From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews Reviews (1) Add a Review Lady Latte 12 May, 2013 We made this recipe tonight, for Mother's Day dinner, using leeks and all the fresh herbs from our garden - it was wonderful !!! Related Topics. Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Back To Stirring the Pot%3A Our Most Ravishing Risotto Recipes Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Martha Stewart Living, April 2013 The Food Newsletter Great tips & recipes delivered to your inbox.
Sign Me Up Ingredients Directions Bring broth to a simmer in a small saucepan over medium heat. Cook's Note Alternatives: A mix of chard and sorrel is delicious. From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews Reviews (0) Add a Review Related Topics. Asparagus-and-Lemon Risotto Recipe. Mushroom Risotto Recipe. Leek, Bacon, and Pea Risotto Recipe. Comfort Food Recipes | How To & Instructions.