Best 3 Skillet Vegetable Medley Risotto Recipes
Indulge in a vibrant and flavorful culinary journey with our skillet vegetable medley risotto. This delectable dish combines tender arborio rice, an assortment of colorful vegetables, and a rich broth infused with herbs and spices.
Prepared in a single skillet for easy cleanup, this risotto delivers a symphony of flavors and textures. Crisp-tender broccoli, sweet red peppers, earthy mushrooms, and juicy tomatoes create a vibrant medley of colors and tastes. The arborio rice, cooked to al dente perfection, absorbs the flavorful broth, resulting in a creamy and satisfying texture.
Each bite of this skillet vegetable medley risotto is a celebration of fresh, seasonal ingredients. The subtle sweetness of the vegetables complements the savory broth, while the herbs and spices add a touch of complexity. Enjoy this delightful dish as a main course or a hearty side, perfect for a satisfying and wholesome meal.
In addition to the main skillet vegetable medley risotto recipe, this article offers three variations to cater to different dietary preferences and flavor profiles. For a vegan alternative, substitute vegetable broth and omit the Parmesan cheese. Craving a smoky and spicy twist? Try the chorizo and poblano pepper variation, where the spicy chorizo and smoky poblano peppers add a delightful kick.
If you prefer a classic risotto with a seafood twist, the shrimp and asparagus variation is a perfect choice. Succulent shrimp and tender asparagus elevate this dish to a sophisticated and elegant meal. With its versatility and customizable options, this skillet vegetable medley risotto is a must-try for any home cook looking for a flavorful and satisfying meal.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SKILLET VEGETABLE MEDLEY "RISOTTO"
Using Riced Cauliflower in place of Arborio Rice makes for a delicious vegetable packed diet swap. It's easier than traditional risotto too, since there's no long cook time and no need for constant stirring.
Provided by Green Giant
Categories Trusted Brands
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened.
- Add mushrooms and garlic and cook 3 minutes.
- Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
- Stir in Green Giant® Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened.
- Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 10.5 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 97.1 mg, Sugar 3.2 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
- Use Fresh Vegetables: Fresh vegetables will give your risotto the best flavor and texture. If possible, try to use organic or locally grown vegetables.
- Choose the Right Rice: Arborio rice is the traditional choice for risotto, but you can also use Carnaroli or Vialone Nano rice. These varieties have a high starch content, which helps to create the creamy texture of risotto.
- Toast the Rice: Toasting the rice before you add the liquid will help to develop its flavor and prevent it from sticking together.
- Add Liquid Gradually: Add the vegetable broth or water gradually, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
- Cook Until Creamy: Risotto should be cooked until it is creamy and tender, but still has a slight bite to it. This usually takes about 18-20 minutes.
- Stir Regularly: Stir the risotto regularly to prevent it from sticking to the pan and to help it release its starch.
- Season to Taste: Once the risotto is cooked, season it to taste with salt, pepper, and any other desired herbs or spices.
- Garnish and Serve: Garnish the risotto with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil before serving.
Conclusion:
Skillet vegetable medley risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It is easy to make and can be customized to your liking by adding different vegetables, herbs, or spices. With its creamy texture and flavorful vegetables, this risotto is sure to please everyone at the table.
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