Der Beitrag Sweet Potato Risotto erschien zuerst auf kitchensplace.
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Anyone who knows my recipes knows that I like and often prepare risottos in all kinds of variations. And that’s exactly what inspires me about risottos: you can simply prepare them in a new way over and over again and enjoy new flavors and combinations. When looking for a new risotto combination, I couldn’t get past my beloved sweet potatoes. So I simply combined two of my favorite ingredients and the result was this delicious and creamy sweet potato risotto.
If you’re interested in my other risotto recipes, have a look here around.
Nutritional information per serving:
Calories: 590 – Protein: 14g – Fat: 10g – Carbs: 110g
Sweet Potato Risotto
Ingredients
- 1 shallot
- 1 clove garlic
- 500ml vegetable stock
- 1 sweet potato
- 250g risotto rice
- 10g butter
- 30g parmesan
- salt, pepper, nutmeg
- a little olive oil
Directions
- Step 1 Finely dice the shallot and garlic and sauté in a saucepan with a little olive oil.
- Step 2 While peeling and finely dicing the sweet potato, sauté together with the risotto rice.
- Step 3 Deglaze the contents of the saucepan with a little vegetable stock and simmer over medium heat, stirring. After about 20 minutes, stir the butter and Parmesan into the risotto, season with salt, pepper and nutmeg and serve with more Parmesan if desired.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet Potato Risotto erschien zuerst auf kitchensplace.
]]>Der Beitrag Parmesan Risotto with Braised Tomatoes erschien zuerst auf kitchensplace.
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Risotto is really something delicious, especially because you can combine it with so many great ingredients. My recipe for Parmesan Risotto with Braised Tomatoes is the ideal basis for many different risotto variations. Quick and easy to prepare, my Parmesan Risotto is also a great accompaniment to fish and meat. You only need a few ingredients, including risotto rice, shallots, butter and parmesan.
My simple Parmesan Risotto is light and airy and tastes great like fresh Parmesan. The combination with warm stewed tomatoes ensures a fresh and fruity taste experience. If you want, you can still garnish this risotto with spinach or rocket. If you are in the mood for more risotto variations, take a look under the keyword Risotto around.
Nutritional information per serving:
Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g
Parmesan Risotto with Braised Tomatoes
Ingredients
- 150g risotto rice
- 150g cocktail tomatoes
- 500ml water
- 1 shallot
- 1 clove garlic
- 1 tsp olive oil
- 10g butter
- 50g parmesan
- salt, pepper, nutmeg
- optional: white wine to deglaze
Directions
- Step 1 Finely chop the shallot and garlic. Heat a pot with some olive oil and sauté the shallot and garlic in it. Then add the risotto rice, stir and let it stand for a short time. Optionally, deglaze with a dash of white wine.
- Step 2 Pour the risotto rice with water until the rice is just covered. Then simmer over medium heat, stirring, until the liquid has evaporated. Repeat the process until the water has been used up. Meanwhile, place the tomatoes on the vine on a baking tray in the oven
- Step 3 Grate the Parmesan cheese and stir into the risotto together with the butter.
- Step 4 Season to taste with salt, pepper and nutmeg. Then serve together with the stewed tomatoes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Parmesan Risotto with Braised Tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Pumpkin Risotto with Pumpkin Seeds erschien zuerst auf kitchensplace.
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It’s finally that time again: autumn is here and the pumpkin season is starting! Orange pumpkins are currently shining in every supermarket and on every food blog. From pumpkin seed soup to oven pumpkin and pumpkin pie, I am currently seeing so many great recipes that I have also created a new pumpkin recipe myself. The result was this pumpkin risotto, the color of which was really fantastic orange. Fortunately, my pumpkin risotto not only looks fabulous, it tastes wonderful too! Puffy and creamy with a bit of bite – that’s how a risotto should be! The delicious pumpkin pieces, the pumpkin seeds and the pumpkin seed oil round off my risotto.
If you fancy more pumpkin recipes, have a look under my catchphrase pumpkin after. You can find more risotto variations here .
Nutritional information per serving:
Calories: 631 – Protein: 16g – Fat: 30g – Carbs: 74g
Pumpkin Risotto
Ingredients
- 150g risotto rice
- 1/2 Hokkaido pumpkin
- 1 shallot
- 2 cloves garlic
- 500ml water
- 2 tablespoons olive oil
- 30g Parmesan cheese
- 10g butter
- 20g pumpkin seeds
- 2 teaspoons pumpkin seed oil
- salt, pepper, nutmeg
- optional: white wine
Directions
- Step 1 Wash the Hokkaido and cut into approx. 2cm thick columns
- Step 2 Lay the columns on a baking tray with baking paper, brush with 1 tablespoon olive oil and season with salt and pepper. Then bake the Hokkaido for about 30 minutes at 180 degrees convection oven.
- Step 3 Remove the pumpkin wedges from the oven and 2/3 of the columns a blender or with the blender puree finely. Tip: If necessary, add 100ml of water to make it easier to blend the pumpkin. Set aside the rest of the squash.
- Step 4 finely dice the shallot and garlic and sauté in a saucepan with 1 tablespoon of olive oil. Add the risotto rice and sweat briefly. Optionally, deglaze with white wine
- Step 5 then cover the risotto rice with water and bring to the boil, stirring, until the water has boiled away. Repeat the process about 3-4 times until the water is used up.
- Step 6 Meanwhile, finely dice the remaining pumpkin slices and set aside. Stir the pumpkin puree into the risotto. Add butter and Parmesan cheese and mix.
- Step 7 Season the pumpkin risotto with salt and pepper. Finally, carefully fold in the pumpkin cubes
- Step 8 Serve the pumpkin risotto optionally with pumpkin seed oil and extra Parmesan.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Pumpkin Risotto with Pumpkin Seeds erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Risotto with Pine Nuts erschien zuerst auf kitchensplace.
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Risotto is now one of my favorite foods, although I wasn’t a huge fan of rice dishes until a few months ago. But I was taught better and, above all, learned that when it comes to rice, the right preparation is more important than ever. A good risotto therefore has to be creamy (some also say sloppy), firm to the bite and well seasoned.
For my tomato risotto with pine nuts you don’t need anything more than risotto rice, shallots and garlic, tomato paste, strong cherry tomatoes, parmesan, salt, pepper, pine nuts, fresh basil, butter and water. The recipe is simple: sauté shallots and garlic. Add the rice and mix with tomato paste. Roast everything briefly and then quench with water and bring to the boil. It is important during this process that the rice is only cooked with enough water to just cover the rice. Here it is necessary that the tomato risotto is stirred continuously, otherwise it could fry. This process is repeated for about 25 minutes until the water boils and the rice is cooked through. Then only butter, salt, pepper, basil and parmesan are stirred in and the tomato risotto is ready. All that remains is to roast the pine nuts to serve.
If you are in the mood for more risotto variations, take a look at my other posts with the keyword “ Risotto ” around.
Nutritional Information per serving
Calories: 460 – Protein: 12g – Fat: 15g – Carbs: 69g
Tomato Risotto with Pine Nuts
Ingredients
- 150g risotto rice
- 1l water
- 1 shallot
- 1 clove of garlic
- 60g tomato paste
- 200g cherry tomatoes
- 20g butter
- 20g parmesan
- 10g pine nuts
- 1 tsp sugar
- 1 sprig basil
- salt, pepper, oregano
Directions
- Step 1 Finely dice the shallot and garlic and sauté in a little olive oil in a pot. Add the risotto rice and tomato paste and sauté briefly. Roast the pine nuts in a pan until golden brown.
- Step 2 Quench the risotto with water and bring to the boil while stirring. Add just enough water to cover the mixture. Repeat the process for the next 20 minutes until the water is used up. Meanwhile, dice the tomatoes and stir them in with the last portion of water.
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Step 3
Remove the risotto from the heat. Finely chop the basil and stir it in with the butter. Season to taste with salt, pepper and oregano. Serve the risotto together with pine nuts.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Risotto with Pine Nuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Spinach risotto erschien zuerst auf kitchensplace.
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For me, a risotto is something very fine from the quick after-work kitchen. I like to create risottos in different variations over and over again. So my spinach risotto was created as a modification of the simple risotto without any additional ingredients.
You only need a few ingredients for my spinach risotto. This of course includes high-quality risotto rice, shallot and garlic as basic ingredients, enough water to boil the risotto, salt, pepper, butter, parmesan and of course fresh spinach. How to prepare the risotto is explained in the recipe guide at the end of this post.
If you feel like having more risottos, have a look here around.
Nutritional Information per serving
Calories: 358 – Protein: 13g – Fat: 9g – Carbs: 57g
Spinach Risotto
Ingredients
- 150g risotto rice
- 750ml water
- 200g spinach leaves
- 1 shallot
- 1 clove of garlic
- 10g butter
- 30g parmesan
- salt, pepper
- oil for frying
Directions
- Step 1 Finely chop the shallot and garlic and sauté in a pot with a little oil until translucent. Add the risotto rice, stir and fry briefly. Then deglaze with water until the rice is just covered.
- Step 2 Let the risotto simmer stirring and keep adding water as soon as everything has evaporated. Repeat the process until the water is used up.
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Step 3
Add the spinach and stir. Stir in the butter and parmesan cheese as well. Season to taste with salt and pepper.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spinach risotto erschien zuerst auf kitchensplace.
]]>Der Beitrag Asparagus risotto erschien zuerst auf kitchensplace.
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Fresh German asparagus straight from the field is one of my standard purchases in spring. Asparagus can be processed in a variety of ways. A delicious variant is this asparagus risotto with fresh white and green asparagus. This asparagus risotto is based on a freshly cooked asparagus stock that is obtained from the asparagus peels. To do this, the bowls are simply boiled in a little water with salt and oil so that they give off their taste. The risotto rice is cooked with this stock and then refined with crispy pieces of asparagus.
I decided to use white and green asparagus to give the whole dish a little more color and variety. Of course, the risotto can also be prepared with just one type of asparagus. If you tend towards this variant, I recommend that you use the white asparagus so that you can cook the underlying asparagus stock from the peels
You can find out how your risotto works particularly well in the article on my delicious one Risotto with fresh mushrooms .
Nutritional Information per serving
Calories: 350 – Protein: 13g – Fat: 10g – Carbs: 52g
Asparagus Risotto
Ingredients
- 300g white asparagus
- 160g green asparagus
- 170g risotto rice
- 10g butter
- 30g parmesan
- 1 shallot
- 1 clove garlic
- salt, pepper
Directions
- Step 1 Peel the white asparagus and cut into pieces. Collect the peel in a pot with 1.5l of water and boil to a broth (20-30 minutes)
- Step 2 Dice the shallot and garlic and sauté in another pot. Then add the asparagus pieces and risotto rice and fry briefly. Then deglaze with the asparagus broth
- Step 3 Let the risotto simmer for about 25 minutes. Stir again and again and add broth as soon as the liquid has evaporated.
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Step 4
Finally, cut the green asparagus into pieces and stir into the risotto. Let it cook for 5 minutes. Finish with butter and Parmesan cheese.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asparagus risotto erschien zuerst auf kitchensplace.
]]>Der Beitrag Risotto with mushrooms erschien zuerst auf kitchensplace.
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Wonderfully aromatic, wonderfully creamy, refined with fresh mushrooms and spicy Parmesan – this is how my recipe for this risotto can be described in just a few words. And you only need a few ingredients: First and foremost, of course, high-quality risotto rice, a small onion, fresh organic mushrooms, vegetable stock, butter, Parmesan and of course salt and pepper.
Properly prepare risotto with mushrooms
The secret of cooking risotto is firstly to use the right rice and secondly to provide the risotto with liquid over and over again during a cooking time of approx. 30 minutes, which is gradually reduced and the rice binds to a creamy mass. It is important here that the rice does not float in a cold broth, but that the broth is already warmed up and only added in the amount that just covers the rice in the pot. Then all you have to do is stir, stir, stir until all of the broth has boiled away.
As always, you will find the exact recipe for my risotto with mushrooms at the end of this article. If you are looking for more risotto recipes, have a look here around.
Nutritional Information per serving
Calories: 404 – Protein: 10g – Fat: 15g – Carbs: 58g
Risotto with Mushrooms
Ingredients
- 130g risotto rice
- 100g mushrooms
- 1 tbsp vegetable oil
- 500ml vegetable broth
- 1 onion
- 10g butter
- 20g parmesan
- salt, pepper, lemon juice
Directions
- Step 1 Finely chop the onion and slice the mushrooms. Heat a pot with 1 tablespoon of vegetable oil and sauté the onion. Then add the rice and mushrooms and sauté briefly. Deglaze with vegetable broth (optionally white wine) until the mixture is just covered
- Step 2 Cook the rice for about 30 minutes. Once all the broth has boiled away, add the butter, Parmesan cheese and lemon juice to the risotto and season with salt and pepper.
Der Beitrag Risotto with mushrooms erschien zuerst auf kitchensplace.
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