126747 creamy risotto greens asiago Recipes

low-sodium chicken broth, head cauliflower , cut into 1-inch pieces, dry white wine, bay leaves, garlic, diced, cream cheese, softened, diced asiago cheese, or more to taste, salt and ground black pepper to taste, chopped fresh rosemary, fresh thyme leaves

chicken stock, dry white wine, olive oil, green onions, finely chopped, garlic cloves, crushed, arborio rice, back bacon, cream, parmesan cheese, shaved, frozen broad beans, thawed and shelled, fresh sage, coarsely chopped

basil and roasted garlic chavrie goat cheese, cut green beans

basil and roasted garlic chavrie goat cheese, cut green beans

grapeseed oil, sesame oil (not the dark ), curry leaves (washed, dried , and julienned), green chilies (washed, dried, and sliced thin), cumin seeds (jeera seeds), black mustard seeds, onions, diced, mushrooms, diced, carrots, peeled and grated, jasmine rice (uncooked ), milk, chickpeas, canned (or other legume of your choice), salt

sliced red onion (about 1 medium), raisins, garlic cloves, minced, canned anchovy fillets, minced, loosely packed baby spinach (about 3 oz), chopped turnip greens (about 5 oz), salt, crushed red pepper, italian cheese-flavored thin pizza crust (such as boboli), shredded part-skim mozzarella cheese, grated asiago cheese

mixed spring greens , such as tatsoi, baby mustard greens, lamb s quarters and arugula (about 12 cups), extra virgin olive oil, scallions (wild leeks) or 1 bunch ramps, trimmed and thinly sliced (wild leeks), chopped fresh ginger, chopped garlic, sea salt or kosher salt, to taste, cooked brown rice , preferably basmati, from 1 1/2 cups raw rice, unsalted butter, grated asiago cheese , plus additional for serving (about 1/2 cup), fresh ground black pepper , to taste

light-bodied dry red wine , such as pinot noir or beaujolais, shallots, sliced, garlic, roughly chopped, fresh basil, dry bay leaf, chicken stock, cold butter, diced, salt and freshly ground black pepper, boneless, skinless chicken breast halves, about 1 lb, preferably organic, trimmed and squared off a bit, kosher salt and freshly ground black pepper, bacon, not thick cut , from 16-oz package, olive oil, freshly squeezed meyer lemon juice, extra-virgin olive oil, salt and freshly ground black pepper, baby arugula, 2 oz, trimmed and washed, fennel bulb, thinly sliced , 1 1/2 cups, suggestion : three cheese creamy risotto, recipe follows, olive oil, thick slices pancetta, 4 3/4-oz, diced , 1 cup, garlic, minced, shallot, finely chopped, arborio rice , 9-oz, white wine, chicken stock, heated, grated parmesan cheese , 1-oz, mascarpone cheese , 1 1/2-oz, goat cheese, fresh basil leaves, thinly sliced, butter, salt and freshly ground black pepper

rotini pasta, marinated artichoke hearts, extra virgin olive oil, minced garlic, onion, finely chopped, dried basil, dry white wine, milk, all-purpose flour, asiago cheese, fresh parsley, chopped, salt and pepper, cayenne chili pepper flakes (optional), parsley (to garnish )

smart balance light butter spread, onion, chopped, mushrooms, chopped, flour, chicken stock, fat-free half-and-half, salt, pepper, fresh green beans, cleaned and trimmed, seasoned croutons, crushed (may want to only use half the croutons as they can be over powering, up thanks to review), walnuts, chopped, smart balance light butter spread, onion, minced

creamed corn, cream cheese, cooked chicken, shredded cheddar cheese, refrigerated biscuits, chopped green chilies, chipotle chile in adobo

breakstones sour cream or 1 cup knudsen sour cream, kraft mayonnaise with olive oil, kraft shredded mozzarella cheese, kraft grated parmesan cheese, garlic powder, frozen green beans, thawed and drained, wheat thins original crackers, crushed (1 cup), butter, melted

water, smoky bacon , sliced crosswise into 1/4-inch strips, collard greens, stems and tough inner ribs discarded, onions, chopped, coarse dry bread crumbs, freshly grated parmesan, minced parsley leaves, minced sage leaves, garlic clove, minced, extra-virgin olive oil, butter, for greasing dish, heavy cream, salt and freshly ground black pepper, eggs, lightly beaten

prepared alfredo sauce, milk, prepared basil pesto well drained, black pepper, frozen cut green beans thawed, french fried onions

bacon, onion, salt, chopped turnip greens with some roots, chicken broth, heavy cream, grated fresh parmesan

risotto rice, onion, finely diced, garlic cloves, minced, red bell pepper, diced, stalks celery, sliced, light cream, peas, tuna steak, buffalo mozzarella, fresh rosemary, chicken broth

risotto 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 , optional

risotto rice, spinach, fresh, fresh parsley, fresh basil, fresh and chopped, fresh mint, fresh and chopped, onion, chopped finely, garlic clove, extra virgin olive oil, butter, gorgonzola, grated parmesan cheese, vegetable broth, salt and pepper