1 - 10 of 65 for pepper risotto

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Warm broth and ... and crushed red pepper and sauté for ... total. Don't "drown" risotto. Add vegetables ... Fantastic rice box, and lots of trial & error)

In a small ... Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan.

Heat oil in ... tarragon. Season with salt/pepper. Spoon sauce ... and serve with risotto. Serves 4. ... 30-40 minutes uncovered. Stir in Parmesan. Serves 4.

Place all in 5 1/2 cups cold water in saucepan. Simmer uncovered over medium heat for 1 hour. Strain and set aside. Put barley in heavy skillet over ...

In large skillet, ... thyme and black pepper. Cook, covered ... peppers, parsley and Parmesan cheese. Cook 5 minutes longer. Serve hot. Makes 4 to 6 servings.

First make the sauce. Melt the butter in a large saucepan. Add the ham, onion, carrot and celery and fry until they are soft. Stir in the beef and ...

Saute rice, mushrooms ... Let stand 5 minutes. Add Parmesan cheese and toss lightly. Season to taste with salt and pepper and serve immediately. Serves 4.

Saute mushrooms in ... until liquid is absorbed. Remove from heat, stir in cheese, salt and pepper. Mix well. Garnish with reserved mushrooms. Serves 6.

Saute onion and rice in butter until golden. Add remaining ingredients. Bring to a boil; stir once or twice. Lower heat to simmer; cover with a ...

10. RISOTTO
In a 2 ... onions and green pepper, continue cooking ... tender and liquid is absorbed. Remove from heat. Toss lightly with Parmesan cheese. Makes 6 servings.

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