29860 shell risotto broccoli Recipes

reduced-sodium chicken broth, water, broccoli rabe, olive oil, onion, chopped, garlic cloves, chopped, pasta shells, grated parmigiano-reggiano

shell pasta, cooked boneless chicken breasts, shredded, scallions, finely chopped (white and light green parts only ), olive oil, minced garlic, broccoli florets, chicken broth, navy beans, undrained (great northern substitute nicely), kosher salt, fresh ground black pepper, crushed red pepper flakes, celery salt, crumbled blue cheese, tomatoes

shelled fava beans (about 1 1/2 lb unshelled), water, asparagus (about 1/2 lb), fat-free , less-sodium chicken broth, extravirgin olive oil, chopped onion (about 1 small), chopped smoked ham (about 3 oz), arborio rice or other medium-grain rice, dry white wine, shelled green peas (about 1 lb unshelled), grated parmigiano-reggiano cheese, divided, whipping cream, butter, salt, freshly ground black pepper

broccoli, orecchiette or 4 cups other small shell pasta, extra virgin olive oil, garlic, sliced very thin, anchovy fillets, chopped (or 1 tbsp paste), hot pepper flakes, salt, grated parmesan cheese

extra-virgin olive oil, head cauliflower, cored and chopped (3 cups), garlic cloves, roughly chopped, shallots, roughly chopped, coarse salt, ground black pepper, all-purpose flour, skim milk, freshly grated nutmeg, pecorino cheese, grated (2 cups), multigrain pasta shells, sliced smoked ham, chopped, broccoli, trimmed and cut into florets (5 cups), toasted whole-wheat panko breadcrumbs, for serving (japanese breadcrumbs ) (optional)

pasta shells (about 5 cups), butter, all-purpose flour, whole milk, coarsely grated cheddar or gruyere (8 oz), ground nutmeg, kosher salt and black pepper, frozen broccoli florets, thawed

shell pasta, olive oil, garlic clove, minced, dried basil, sun-dried tomato packed in oil, drained and chopped, chicken broth, frozen broccoli florets, thawed, finely chopped, grated parmesan cheese, shredded cheddar cheese

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

whole-wheat pasta shells or penne pasta, olive oil , plus more to taste, garlic cloves, sliced, broccoli florets , 1/3 of them chopped, kosher salt , plus more to taste, toasted chopped walnuts, shredded zest of 1/2 lemon, juice of 1/2 lemon , plus more to taste, freshly shredded pecorino cheese

shelled fava beans, water, asparagus , cut into 1 inch slices, reduced-sodium fat-free chicken broth, extra virgin olive oil, onion, finely chopped, smoked ham, finely chopped (about 3 oz), arborio rice, dry white wine, shelled green peas, grated parmigiano-reggiano cheese, divided, whipping cream, butter, salt, fresh ground pepper

shelled fava beans (about 1 1/2 lb unshelled), water, asparagus (about 1/2 lb), reduced-sodium fat-free chicken broth, extra virgin olive oil, chopped onion (about 1 small), chopped smoked ham (about 3 oz), arborio rice or 1 1/2 cups other medium grain rice, dry white wine, shelled green peas (about 1 lb unshelled), grated parmigiano-reggiano cheese, divided, whipping cream, butter, salt, fresh ground black pepper

broccoli rabe, cut into small florets, chicken stock , as needed, unsalted butter, olive oil, garlic, minced, shallot , brunoised, kosher salt and freshly ground black pepper, arborio rice, dry white wine, grated parmesan , plus more for garnish, piquillo pepper salsa , for serving, recipe follows, blood leaves, for garnish, chervil, for garnish, piquillo peppers, diced (about 1/2 can), pitted nicoise olives, sliced, extra-virgin olive oil, fresh flat-leaf parsley, chopped, red wine vinegar, fresh thyme , picked and chopped, kosher salt and freshly ground black pepper

broccoli rabe or chinese broccoli (gai laan), olive oil, chopped onion, garlic, minced, arborio or short - to medium-grain white rice, dry white wine, chicken broth, crumbled chevre (goat) cheese

head broccoli, cut into small florets, pasta shells, olive oil, garlic cloves, sliced, anchovies packed in oil, drained and roughly chopped, red chili peppers , deseeded and finely chopped or 1 tsp chili flakes, lemon, parmesan cheese , shavings, to serve

muellers sea pasta shells (or other brand , or your favorite noodle), fresh broccoli florets, uncooked, extra virgin olive oil, garlic cloves, mince or 1 tsp powder, dried basil, dried rosemary, sun-dried tomato, chopped fine, white wine (optional), chicken broth or 1 cup vegetable broth, parmesan cheese, salt and pepper

pasta shell (about 5 cups), butter, flour, milk, grated cheddar cheese (about 2 cups), ground nutmeg, salt and pepper, frozen broccoli florets, thawed

frozen deep dish pie shell, frozen broccoli or 3 cups cooked broccoli, eggs, beaten, shredded mild cheddar cheese, milk, bacon bits, salt or pepper, onion flakes, mixed herbs (i used mrs. dash, the regular kind), melted butter

unbaked 9 inch pie shell, frozen broccoli cuts or 1 (10 oz) package fresh broccoli, sliced water chestnuts, drained, mayonnaise, half-and-half, eggs, slightly beaten, nutmeg, fresh lemon juice, soy sauce, salt, cornstarch, shredded swiss cheese, red pepper flakes , to taste, paprika , to taste