23759 risotto ham food Recipes

  • Risotto Rice
    risotto rice, wild rice, olive oil and
    6 More
    risotto rice, wild rice, olive oil, onions, peeled and diced, fennel bulb, trimmed, finely sliced and cored, rice milk, baby corn, tomatoes, halved, fresh basil, chopped
    55 min, 9 ingredients
  • Risotto Stuffed Mushrooms
    risotto mix with mushrooms, cooked and kept warm and
    6 More
    risotto mix with mushrooms, cooked and kept warm, shredded monterey jack cheese, divided, grated romano cheese or 3 tbsp parmesan cheese, divided, chopped chives or 1 tbsp green onion, chopped red bell pepper, garlic clove, finely chopped, total jumbo whole white mushrooms, stems removed
    50 min, 7 ingredients
  • Barley Risotto With Ham and Mushrooms (Food Network Kitchens) Barley Risotto With Ham and Mushrooms (Food Network Kitchens)
    unsalted butter, shallots, sliced, quick-cooking barley and
    9 More
    unsalted butter, shallots, sliced, quick-cooking barley, fennel seeds (optional), kosher salt and freshly ground pepper, cremini or white button mushrooms, sliced, minced fresh rosemary, dry white wine, low-sodium chicken broth, diced ham steak, grated parmesan cheese, chopped fresh parsley
    40 min, 12 ingredients
  • Risotto With Sausage And Cranberry Beans Risotto With Sausage And Cranberry Beans
    risotto with sausage and cranberry beans and
    16 More
    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
    1 hour , 17 ingredients
  • Brandy Peppercorn Honey Glazed Ham (Food Network Kitchens) Brandy Peppercorn Honey Glazed Ham (Food Network Kitchens)
    bone-in, smoked, fully-cooked ham , butt or shank portion and
    5 More
    bone-in, smoked, fully-cooked ham , butt or shank portion, unsalted butter, shallot, minced, brandy, honey, mixed colored peppercorns, cracked
    3 hour 30 min, 6 ingredients
  • Citrus Jalapeno Glazed Ham (Food Network Kitchens) Citrus Jalapeno Glazed Ham (Food Network Kitchens)
    bone-in, smoked, fully-cooked ham , butt or shank portion and
    5 More
    bone-in, smoked, fully-cooked ham , butt or shank portion, fresh lemon juice (3 to 4 lemons), fresh lime juice (about 4 limes), hot pepper jelly, worcestershire sauce, jalapeno, halved, seeded and sliced
    3 hour 30 min, 6 ingredients
  • Classic Glazed Ham (Food Network Kitchens) Classic Glazed Ham (Food Network Kitchens)
    bone-in fully cooked smoked ham (butt or shank half) and
    1 More
    bone-in fully cooked smoked ham (butt or shank half), glaze
    3 hour 55 min, 3 ingredients
  • Cornbread Stuffing With Shrimp and Ham (Food Network Kitchens) Cornbread Stuffing With Shrimp and Ham (Food Network Kitchens)
    unsalted butter, plus more for the baking dish and
    14 More
    unsalted butter, plus more for the baking dish, ham (in 1 piece), chopped, onion, diced, stalks celery, diced, green bell pepper, chopped, minced fresh tarragon, minced fresh thyme, old bay seasoning, kosher salt and freshly ground pepper, low-sodium turkey or chicken broth, eggs, chopped fresh parsley, stale cornbread cubes, stale white bread cubes, shrimp, peeled, deveined and chopped
    1 hour 15 min, 15 ingredients
  • Double Mustard and Herb Crusted Ham (Food Network Kitchens) Double Mustard and Herb Crusted Ham (Food Network Kitchens)
    muone 8- to 10-lb bone-in, smoked , fully-cooked ham, but... and
    7 More
    muone 8- to 10-lb bone-in, smoked , fully-cooked ham, butt or shank portion, dijon mustard, whole grain mustard, honey, panko breadcrumbs, chopped fresh flat-leaf parsley, chopped fresh thyme leaves, extra-virgin olive oil
    3 hour 10 min, 8 ingredients
  • Four-Cheese Pasta With Peas and Ham (Food Network Kitchens) Four-Cheese Pasta With Peas and Ham (Food Network Kitchens)
    kosher salt, penne, frozen peas, eggs , plus 1 egg white and
    7 More
    kosher salt, penne, frozen peas, eggs , plus 1 egg white, evaporated milk, unsalted butter, sharp cheddar cheese, grated (1 scant cup), part-skim mozzarella cheese, grated (about 1 cup), fontina cheese, grated (1 scant cup), deli ham, in 1 piece, diced, parmesan cheese, grated (about 1/2 cup)
    30 min, 11 ingredients
  • Ginger-Peach Glazed Ham (Food Network Kitchens) Ginger-Peach Glazed Ham (Food Network Kitchens)
    kosher salt, light brown sugar, juniper berries, crushed and
    10 More
    kosher salt, light brown sugar, juniper berries, crushed, black peppercorns, crushed, ginger, peeled and thinly sliced, bay leaves, skin-on, bone-in fresh ham , shank end (keep cold), peach preserves, light brown sugar, dijon mustard, raspberry vinegar, ground ginger, kosher salt and freshly ground pepper
    5 hour 30 min, 13 ingredients
  • Glazed Smoked Ham (Food Network Kitchens) Glazed Smoked Ham (Food Network Kitchens)
    onion, quartered , root end intact, smoked ham (shank end) and
    13 More
    onion, quartered , root end intact, smoked ham (shank end), apricot jelly, water, fresh thyme, stripped, yellow mustard, cider vinegar, molasses, worcestershire sauce, ground allspice, low-sodium chicken broth, unsalted butter, all-purpose flour, kosher salt and freshly ground black pepper
    2 hour , 15 ingredients
  • Glazed Smoked Ham (Food Network Kitchens) Glazed Smoked Ham (Food Network Kitchens)
    onion, quartered , root end intact, smoked ham (shank end) and
    13 More
    onion, quartered , root end intact, smoked ham (shank end), apricot jelly, water, fresh thyme, stripped, yellow mustard, cider vinegar, molasses, worcestershire sauce, ground allspice, low-sodium chicken broth, unsalted butter, all-purpose flour, kosher salt and freshly ground black pepper
    2 hour 15 min, 15 ingredients
  • Green Eggs and Ham (Food Network Kitchens) Green Eggs and Ham (Food Network Kitchens)
    eggs, diced half-sour pickles, plus 2 tbsp pickling liquid and
    10 More
    eggs, diced half-sour pickles, plus 2 tbsp pickling liquid, whole-grain dijon mustard, extra-virgin olive oil, plus more for frying, roughly chopped fresh parsley, minced fresh chives, minced fresh tarragon, kosher salt and freshly ground pepper, instant flour (such as wondra), milk, ham steak (about 1 lb), cut into 4 equal pieces, capers, drained
    33 min, 12 ingredients
  • Lentil Soup With Peas and Ham (Food Network Kitchens) Lentil Soup With Peas and Ham (Food Network Kitchens)
    extra-virgin olive oil, diced ham (about 4 oz) and
    10 More
    extra-virgin olive oil, diced ham (about 4 oz), onion, chopped, chopped fresh dill, stalks celery, diced, carrots, diced, yukon gold potatoes, diced (3 to 4 medium potatoes), kosher salt and freshly ground pepper, low-sodium chicken broth, dried yellow or red lentils , picked over and rinsed, fresh or frozen peas (thawed if frozen ), plain yogurt
    40 min, 12 ingredients
  • Macaroni Salad with Dill and Ham (Food Network Kitchens) Macaroni Salad with Dill and Ham (Food Network Kitchens)
    red onion, minced and
    12 More
    red onion, minced, kosher salt , plus additional for salting water, elbow macaroni (about 2 cups), milk, white wine vinegar, dijon mustard, freshly ground black pepper, extra-virgin olive oil, sour cream, cooked ham, cut into 1&3-inch cubes, frozen baby peas, thawed (about 4 oz), ribs celery, with leaves, diced, chopped fresh dill
    28 min, 13 ingredients
  • Sweet and Smokey Spanish-Style Ham (Food Network Kitchens) Sweet and Smokey Spanish-Style Ham (Food Network Kitchens)
    bone-in, smoked, fully-cooked ham , butt or shank portion and
    6 More
    bone-in, smoked, fully-cooked ham , butt or shank portion, light brown sugar, sweet smoked paprika (pimenton), garlic powder, dried oregano, extra-virgin olive oil, dijon mustard
    3 hour 10 min, 7 ingredients
  • Risotto Tuna Salad Risotto Tuna Salad
    risotto pasta (cook as directed on box) and
    15 More
    risotto pasta (cook as directed on box), tuna fish (drained ), mayo, favorite balsamic vinegarette dressing, cucumber peeled and chopped, chopped carrots, chopped celery, chopped green onion, rinsed garbanzo beans, fresh ground pepper and salt to taste., prepare pasta, rinse pasta and beans, in a separate bowl, mix tuna , mayo, dressing, salt, pepper, and chopped veggies., stir in pasta and beans., refrigerate for 1 hour before serving.
    8 min, 16 ingredients




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