162376 creamy corn tomato risotto Recipes
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whole kernel corn, drained, cream-style corn and8 Morewhole kernel corn, drained, cream-style corn, cooked wide egg noodles (can use a bit more), onion, chopped, carrot, peeled and shredded, cubed velveeta cheese, salt and pepper, crushed saltine crackers (about 10), butter, melted, grated parmesan cheese (optional)1 hour 5 min, 10 ingredients
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Sun-Dried Tomato Risottolow sodium chicken broth, arborio rice and8 Morelow sodium chicken broth, arborio rice, sun-dried tomatoes, chopped, onions, chopped, garlic, minced, olive oil, butter (optional), parmesan cheese (optional), salt, pepper40 min, 10 ingredients
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Shrimp and Tomato Risottoolive oil, shrimp, peeled and deveined, heavy cream and25 Moreolive oil, shrimp, peeled and deveined, heavy cream, canned tomatoes, shrimp stock , recipe follows, unsalted butter , plus 2 tsp, minced shallots, arborio rice, white wine, kosher salt, freshly ground black pepper, chiffonade fresh basil leaves, chopped italian parsley leaves, plus 1/4 cup, chopped for garnish, grated parmesan, minced garlic, shrimp, peeled and deveined, olive oil, special equipment : food processor, shrimp shells , see cook s note, leeks, cleaned, white parts, chopped, carrots, chopped, onions, chopped, shallots, chopped, garlic , smashed, fresh thyme leaves, white wine, cold water, strain, cool and refrigerate.45 min, 28 ingredients
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Creamy Tuna Risottorisotto rice, onion, finely diced, garlic cloves, minced and8 Morerisotto rice, onion, finely diced, garlic cloves, minced, red bell pepper, diced, stalks celery, sliced, light cream, peas, tuna steak, buffalo mozzarella, fresh rosemary, chicken broth45 min, 11 ingredients
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Risotto With Sausage And Cranberry Beansrisotto with sausage and cranberry beans and16 Morerisotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional1 hour , 17 ingredients
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Oven Baked Asparagus and Tomato Risottoolive oil, asparagus, trimmed, smokey paprika and9 Moreolive oil, asparagus, trimmed, smokey paprika, onion, roughly chopped, garlic cloves, crushed, ripe plum tomatoes, roughly chopped, fat red chili pepper, seeded and finely chopped, caster sugar, risotto rice, boiling water, saffron strand, salt & freshly ground black pepper1 hour 5 min, 12 ingredients
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Risotto and Pesto Stuffed Tomatoestomatoes, bay leaf, shallot, minced and9 Moretomatoes, bay leaf, shallot, minced, vegetable broth or 2 cups chicken stock, white wine, pesto sauce, butter, olive oil, risotto rice, parmesan cheese, grated, salt, pepper40 min, 12 ingredients
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Spicy Chipotle Creamy Corn Soupbutter, red bell pepper, chopped, onion, chopped and8 Morebutter, red bell pepper, chopped, onion, chopped, minced garlic, diced tomatoes (with juice), good-quality chicken broth, chopped canned chipotle chile (or to taste), cream-style corn, frozen corn, whipping cream (unwhipped), dried oregano40 min, 11 ingredients
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Corn-Aspic Saladcreamy french dressing and3 Morecreamy french dressing, whole kernel corn, chilled and drained, tomato aspic, chilled, lettuce6 min, 4 ingredients
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Super Easy and Tasty Creamy Corn Puddingeggs, beaten, unsalted butter, melted, sour cream and4 Moreeggs, beaten, unsalted butter, melted, sour cream, jiffy corn muffin mix, cream-style corn, whole kernel corn, undrained, ground nutmeg55 min, 7 ingredients
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Creamy Chicken Tortilla Soup{Less Sodium}tomatoes, chopped, green chilies, onion, chopped and7 Moretomatoes, chopped, green chilies, onion, chopped, chicken broth , no salt added, black beans, corn, frozen, cooked chicken, shredded, chili powder, cumin, cilantro10 ingredients
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Creamy Scalloped Corn Casserolecorn niblets, drained, creamed corn, eggs, beaten and7 Morecorn niblets, drained, creamed corn, eggs, beaten, half-and-half cream (or use full-fat milk), grated cheddar cheese, onion, finely chopped (or use 2 green onions, finely chopped), ritz butter flavored crackers (finely crushed ), seasoning salt (or us 1/2 tsp white salt or to taste), black pepper, grated parmesan cheese (to taste)55 min, 10 ingredients
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Creamy Holiday Corncorn (not creamed ), cream cheese and1 Morecorn (not creamed ), cream cheese, red pimientos (optional)13 min, 3 ingredients
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Kimmy's Creamy Corn and Potato Chowderwhole kernel corn, creamed corn, bacon (diced ) and8 Morewhole kernel corn, creamed corn, bacon (diced ), potatoes (peeled and cubed ), onion (diced ), green pepper (diced ), stalks celery (diced ), light cream, water, chicken base or 4 chicken bouillon cubes, pepper1 hour , 11 ingredients
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