147283 sweet pea risotto with corn broth Recipes

butter, white onions, chopped, fresh green peas or 340 g frozen green peas, pancetta, chopped, chicken stock, arborio rice or 3 1/2 cups other risotto rice, chopped parsley, salt and pepper, grated grana padano or 1 cup parmesan cheese

extra virgin olive oil, onion, finely diced, garlic cloves, minced, grated lemon zest, salt, pepper, arborio rice or 1 cup other short-grain rice, dry white wine, hot reduced-sodium chicken broth, peeled raw shrimp, frozen peas, chopped fresh mint

butter, carrots, finely chopped, stalks celery, finely chopped, red bell pepper, diced, onion, finely chopped, garlic, minced, white rice, no-salt-added sweet corn, drained, no-salt-added sweet peas, drained, chicken broth, soy sauce, worcestershire sauce, lemon pepper, dried crushed parsley, dried crushed thyme, saffron (optional), salt and ground black pepper to taste

family size package of frozen sweet green peas ( 4 to 5 cups ), chicken broth or vegetable broth or water, cream or half and half, butter or margarine, cornstach or as needed, sugar or splenda or to taste, nutmeg, fresh chopped chives, salt and pepper to taste

split peas, lentils, chicken broth or 5 cups vegetable broth, sliced carrot, sliced celery, sweet red pepper, chopped, onion, chopped, bay leaf, ground cumin, salt and pepper, plain yogurt, chopped unpeeled cucumber

extra-virgin olive oil, divided, fresh lemon juice, scallion, thinly sliced, leeks (white and pale green parts only), thinly sliced and washed, arborio rice, dry white wine, frozen peas, unsalted butter, grated parmigiano-reggiano, cleaned small squid, patted dry

shrimp in shell (31 to 35 per lb), peeled, deveined , and shells reserved, water, salt, thawed frozen baby peas (5 oz), chopped fresh chives, grated fresh lemon zest, black pepper, onion, finely chopped, unsalted butter, arborio rice (9 oz), dry white wine

olive oil, chicken breast fillets, quartered, leeks, sliced, lemon zest, arborio rice or 2 cups carnaroli rice, chicken stock, frozen peas, lemon juice, parmesan cheese, finely grated, chopped mint

ears sweet white summer corn, husks removed and discarded, chicken stock, unsalted butter, fennel, trimmed and diced , fronds reserved, kosher salt and freshly ground black pepper, extra-virgin olive oil, yellow onion, diced, risotto rice (preferably carnaroli), dry white wine, freshly grated parmigiano-reggiano

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

low sodium chicken broth, olive oil, boneless skinless chicken breasts, cut into bite-size pieces, salt, fresh ground black pepper, unsalted butter, onion, chopped, diced red bell pepper, arborio rice, dry sherry , such as fino, frozen peas and baby onion, thawed, freshly grated parmesan cheese

arborio rice, sweet onion (diced ), sweet peas, butter, white wine (preferably with lemon), vegetable stock, water, half-and-half, parmesan cheese (grated )

onion, rashers streaky bacon , chopped, risotto rice, hot vegetable stock, frozen peas

extra virgin olive oil, yellow onion finely chopped, arborio rice, dry white wine, chicken stock warmed, shelled peas cooked until tender cooking water reserved, unsalted butter, grated parmesan cheese plus more for serving, canadian bacon cut 1/4 strips, salt, freshly ground black pepper, chopped fresh chives for garnish

flour, salt, chopped fresh mild herbs, lard, ice water, olive oil, chopped onions, chopped celery, diced smoked chicken, roasted sweet corn, diced potatoes, blanched, sweet peas, veloute sauce, salt and pepper, chopped parsley, essence , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

chicken broth, chopped onions, black-eyed peas, cream-style corn, minced garlic, dried savory, leaves, coarsely chopped roasted red pepper, salt and pepper, bacon, cooked and crumbled

uncooked arborio rice, olive oil, butter (or margarine), onion, chopped, asparagus tips, dried mushrooms (i prefer shitake), other options can include artichoke hearts , chopped sweet peppers, chicken or vegetable broth (i usually use vegetable broth), garlic, minced, pesto, mrs . dash, italian seasonings (i found the type in the grinder and i love it)