Search Results (4,419 found)
www.allrecipes.com
Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
Ingredients:
chicken broth, butter, olive oil, onion, arborio rice, white wine, white truffle, parmesan cheese, milk, parsley
www.delish.com
This baked risotto is half the work of a regular risotto, and double the taste.
This baked risotto is half the work of a regular risotto, and double the taste.
Ingredients:
vegetable stock, butter, garlic, thyme, cremini mushrooms, pearl onions, arborio rice, dry white wine, parmesan cheese, black pepper, peas, chives
www.chowhound.com
A purple risotto loaded with flavor.
A purple risotto loaded with flavor.
Ingredients:
olive oil, radicchio, garlic, water, lemon juice, chicken, yellow onion, carnaroli rice, dry red wine, parmesan cheese, italian parsley
www.allrecipes.com
Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
Ingredients:
vegetable oil, carrots, zucchini, yellow squash, vegetable broth, onion, garlic, thyme, pearl barley, butter, parmesan cheese
www.delish.com
This is the perfect, no stir, risotto for an easy dinner.
This is the perfect, no stir, risotto for an easy dinner.
Ingredients:
olive oil, garlic, arborio rice, chicken broth, parmigiano reggiano, shrimp, butter, lemon juice
cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
Ingredients:
chicken, olive oil, shallots, wild mushrooms, garlic, thyme leaves, carnaroli rice, sauvignon blanc, peas, parsley, parmesan cheese
www.foodnetwork.com
Get Roasted Cauliflower Risotto Recipe from Food Network
Get Roasted Cauliflower Risotto Recipe from Food Network
Ingredients:
parsley, cauliflower, olive oil, almonds, onion, rice, garlic, dry white wine, chicken broth, butter, italian fontina
www.foodnetwork.com
Get Sweet Corn Risotto with Herbes de Provence Recipe from Food Network
Get Sweet Corn Risotto with Herbes de Provence Recipe from Food Network
Ingredients:
chicken stock, olive oil, scallions, arborio rice, dry white wine, corn, butter, parmesan cheese, herbes
www.foodnetwork.com
Get Risotto Recipe from Food Network
Get Risotto Recipe from Food Network
www.foodnetwork.com
Get Butternut Squash Risotto Recipe from Food Network
Get Butternut Squash Risotto Recipe from Food Network
Ingredients:
chicken stock, water, olive oil, onion, cloves, arborio rice, dry white wine, butternut squash, butter, sage, parmigiano reggiano
www.allrecipes.com
Rice pudding made with raisins and just a dash of nonfat milk. Simple, yet easy rice recipe. My family doesn't like plain rice, so we had to come up with something different.
Rice pudding made with raisins and just a dash of nonfat milk. Simple, yet easy rice recipe. My family doesn't like plain rice, so we had to come up with something different.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Ingredients:
escarole, butter, onion, arborio rice, dry white wine, vegetable broth, mozzarella cheese, olive oil, parmesan cheese