Tomato risotto with goat’s cheese, rocket salad…..
4 notes
·
View notes
Keto Creamy Spinach, Mushroom, and Tomato Risotto Recipe
This tasty, creamy cauliflower rice risotto with spinach, mushrooms, and tomatoes makes for a wholesome, keto-friendly meal. 1/2 cup fresh spinach or more to taste, 2 cups brown mushrooms sliced, 1/4 cup olive oil, 1 teaspoon paprika, 1/2 cup cherry tomatoes halved, salt and ground black pepper to taste, 2 cloves garlic minced, 2 cups frozen riced cauliflower, 1/3 cup heavy cream, 1 pinch garlic salt or to taste
0 notes
Caprese risotto (creamy tomato risotto with mozzarella and basil)
Follow for recipes
More Then 1000+ Recipes =>
390 notes
·
View notes
Asparagus and Sundried Tomato Risotto
Asparagus & Sundried Tomato Risotto©Kevin Ashton 2023
I must admit asparagus is my favourite vegetable, and by happy coincidence I live in Worcestershire which is the epicentre of the British asparagus. I could not let the asparagus season finish without posting a quick and tasty recipe.
The UK asparagus season runs from April 23rd (St George’sDay) until the 21st June and I am lucky enough to be…
View On WordPress
8 notes
·
View notes
Mushroom risotto, rocket pesto, tomato and tomato salad, balsamic vinegar…..
3 notes
·
View notes
Sausage and Tomato Risotto
1 note
·
View note
Hello Fresh: Mushroom and Chive Risotto
Ingredients:
- 4 packets veggie stock concentrate
- 8 oz button mushrooms, thinly sliced
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 1/2 c Arborio rice
- 8 oz grape tomatoes, halved
- 1/4 oz chives, minced
- 4 Tbs herb butter
- 6 Tbs Parmesan cheese
- 1 Tbs butter
Stock: In a medium pot, combine 7 c water and stock concentrates. Bring to a boil then reduce to a low simmer.
Cook mushrooms: Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, until browned. Season with salt and pepper.
Turn off heat, transfer to a plate. Wipe out pan.
Start risotto: Heat a drizzle of olive oil in same pan over medium heat. Add onion and cook until slightly softened and lightly browned.
Add garlic, rice, and 1 Tbs butter. Cook until garlic is fragrant and rice is translucent. Season with salt and pepper.
Cook risotto: Add 1/2 c stock to pan with rice mixture. Stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 c at a time, until rice is al dente and risotto is creamy (25-30min). Season generously with salt and and pepper.
Finish risotto: Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives. Cook until tomatoes are softened (2-3 min).
Serve: Top with remaining chives and Parmesan.
Thoughts:
I love risotto so.
2 notes
·
View notes