RISOTTO SALAD
I found this great idea in the Times Picayune recipe archives, it's such a uniquely different way to serve risotto. Great in the summer!
Provided by Penny Stettinius
Categories Rice
Time 1h15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice well in cool water.
- Drain well and set aside.
- Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
- Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
- Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
- Add the stock and salt to taste.
- Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
- Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
- Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
- When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
- Toss gently to mix.
- Season with the black pepper or crushed red pepper flakes.
- Serve at room temperature.
Nutrition Facts : Calories 629.5, Fat 23.2, SaturatedFat 3.6, Cholesterol 5.4, Sodium 519.5, Carbohydrate 92.1, Fiber 4.3, Sugar 5.5, Protein 12.2
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Danyal Abbasi
[email protected]Great way to use up leftover risotto.
FThima Ajman
[email protected]Perfect for a summer picnic.
Jo Shiesty
[email protected]Easy to follow recipe.
Ranjit Barhi
[email protected]Will definitely make again.
Ahmed Rauf
[email protected]Delicious!
Nathan Payton
[email protected]This recipe is a great way to use up leftover risotto. It's also a great way to get your kids to eat their vegetables.
Shalley Roberts
[email protected]I'm not a huge fan of risotto, but this salad was really good. The dressing was light and flavorful, and the salad wasn't too heavy.
AH Arafat
[email protected]This salad is perfect for a summer picnic or potluck. It's easy to make ahead of time, and it travels well.
Next Level Moozic
[email protected]I love how versatile this recipe is. I've made it with different types of vegetables, and it's always delicious. It's also a great way to use up leftover risotto.
Nitesh singh Nitesh singh
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow, and the salad was absolutely delicious. I'll definitely be making this again.
Tony Matelephone
[email protected]I'm a big fan of risotto, but I've never had it in salad form before. This recipe was a great way to change things up. The salad was light and refreshing, and the dressing was the perfect complement to the risotto.
mazen Maher
[email protected]This risotto salad was a hit at my last dinner party! Everyone raved about the creamy texture and the delicious combination of flavors. I'll definitely be making this again.