Related Searches: Creamy Chicken Risotto, Chicken And Pumpkin Risotto
A delicious, easy dinner option, this creamy pumpkin risotto is made in the slow cooker and replaces rice with pearl barley for a richer taste. Ingredients: 1 chicken stock cube crumbled, 0.5 cup thickened cream, 30 g ...
... with a budget-friendly, warming pumpkin soup risotto that is ready in 15 minutes. Ingredients: 450 g Woolworths microwave long-grain white rice, 300 g Woolworths fresh creamy pumpkin soup, 1 cup frozen baby peas ...
... 2 Select Creamy Pumpkin Soup. Method: Prepare rice as per packet instructions. Add rice and pumpkin soup to a ... free; Sesame free; Tree nut free; Italian; Pumpkin risotto; Winter; Quick and easy dinner; Dinner made easy ...
... and ½ of the parmesan. Spoon among bowls. Serve topped with remaining parmesan and remaining rosemary. Categories: Dinner; Pumpkin; Italian; Comfort food; Pumpkin risotto; Weeknight dinner; Foodhub video. Complexity: 2.
... . Categories: Seafood free; Soy free; Spinach; Pescatarian; Egg free; Wheat free; Peanut free; Halal; Pumpkin; Italian; Tree nut free; Pumpkin risotto; Gluten free; Sesame free; Mains; Vegetarian; Rice. Complexity: 3.
... Low sugar; Seafood free; Soy free; Pescatarian; Egg free; Wheat free; Peanut free; High protein; Risotto; High fibre; Halal; Pumpkin; Italian; Mushroom; Low fat; Low saturated fat; Tree nut free; Gluten free; Sesame free ...
... . Season with pepper. Stir in spinach and pumpkin, reserving some of both, for 1 minute or until spinach wilts slightly. Divide risotto among bowls, top with reserved pumpkin and spinach and remaining parmesan. Serve ...
... free; Soy free; Pescatarian; Egg free; Wheat free; May 2021; High protein; Risotto; High fibre; Australian; Halal; Quick and easy lunch; Pumpkin; Mushroom; Autumn; Low saturated fat; Budget; Tree nut free; Gluten free ...
... until golden. Cool. Stir cheese, parsley and walnuts (reserve some for garnish) into risotto. Serve topped with pumpkin, prosciutto, rocket and reserved walnuts. Categories: High fibre; Low sugar; Italian; High protein ...
... with remaining parmesan and serve. Categories: Low sugar; Seafood free; Soy free; Egg free; Peanut free; High protein; Risotto; High fibre; Pumpkin; Italian; Tree nut free; Sesame free; Mains; Rice. Complexity: 3.
... snack mixed with Asian influence. Ingredients: 120 g risotto rice, 1 tbs vegan butter, 4 tsp white wine, 2 tsp sesame seeds, 0.8 cup vegetable stock, 2 tbs soy sauce, 60 g pumpkin, 80 g kimchi store bought and drained, 1 ...
... some herbal cheesy flavours. Ingredients: 120 g risotto rice, 1 tbs vegan butter, 4 tsp white wine, 1 tsp rosemary chopped, 0.6 cup vegetable stock, 0.2 cup passata, 60 g pumpkin, 100 g vegan cheese cut into cubes, 1 ...
... cheesy balls have a deliciously crispy coating. Ingredients: 120 g risotto rice, 1 tbs butter, 4 tsp white wine, 1 tsp garlic powder, 0.8 cup vegetable stock, 60 g pumpkin, 40 g parmesan, 100 g mozzarella cut into small ...
... take on a classic Italian cheesy snack. Ingredients: 120 g risotto rice, 1 tbs butter, 4 tsp white wine, 1 tsp chilli powder, 0.8 cup vegetable stock, 60 g pumpkin, 100 g spiced cheese cut into small chunks, 1 medium ...
... oven-baked with no need for constant stirring, making it the perfect midweek meal and one of the easiest risottos you'll ever make. Ingredients: 3 cloves garlic crushed, 60 g walnuts chopped, 2 tbs extra virgin olive oil ...
Learn how to make creamy mushroom and chicken risotto with fluffy al dente rice. This easy risotto recipe is perfect for a weeknight family dinner. Ingredients: 1 L Woolworths salt-reduced chicken stock, 2 tbs extra ...
Make this slow cooker mushroom risotto recipe when you're after something easy, creamy and comforting. It's a perfect meal for cooler weather. Ingredients: 30 g butter, 0.25 cup extra virgin olive oil, 1 large brown ...
... lined oven tray. Place tray on the top rack of oven and bake for 30 minutes along with risotto. Remove risotto from oven. Gently stir in remaining stock with parmesan, peas, butter and three-quarters of the rocket. Break ...
There's nothing like a creamy mushroom risotto on a chilly evening. This one is topped with a scrumptious hazelnut and herb gremolata for a special touch. Ingredients: 40 g unsalted butter, 600 g Swiss brown mushrooms ...
... that is rich and creamy. Ingredients: 200 g risotto rice wash and drain, 1 tbs canola oil, 200 g mixed mushrooms washed and sliced, 100 g peas, 1 medium white onion peeled and diced, 3 cloves garlic peeled and diced ...
... free; Soy free; Egg free; Lemon; Wheat free; Peanut free; High protein; High fibre; Dinner; Mushroom risotto; Halal; Italian; Mushroom; Low fat; Low saturated fat; Tree nut free; Gluten free; Sesame free. Complexity ...
... a large pot to a medium heat with the canola oil and fry the onion and garlic for 3 minutes while tossing. Add the risotto rice to the pot and fry for 3 minute and then add the wine. Add half of the stock to the pot and ...
A creamy textured vegan risotto with chunky butternut squash. Ingredients: 200 g risotto rice wash and drain, 1 tbs canola oil, 200 g butternut squash peeled and diced, 1 medium white onion peeled and diced, 80 g crispy ...
... Add the rice and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed before adding another ladle. Repeat until the rice is cooked but ...
... Add the rice and stir around until it is coated in oil.Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed before adding another ladle. Repeat until the rice is cooked but ...
This vegetarian risotto feature a creamy cheese and roasted carrot. Ingredients: 2 tbs olive oil, 6 carrot peeled, trimmed and quartered lengthways, 3.6 cups vegetable stock, 2 leeks trimmed and finely sliced, 2 cloves ...
... 10 minutes or until tomatoes have collapsed slightly. Remove from oven. Stir Mix-a-Mato® tomatoes through risotto. Process rocket and basil in a small food processor until finely chopped. Add remaining garlic, parmesan ...
... then slice. Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor. Top risotto with mushrooms and sliced chicken. Dollop with kale pesto to serve. Categories: Low sugar; Roast; Seafood free; Soy ...
... grains are toasted and translucent, softens the outer starch layer of the rice and makes a creamier risotto. Tip 2: Leftover risotto can be cooled. Rolled into patties, dusted in rice flour or quinoa flakes, sprayed with ...
... how you like. Try making chicken, seafood or vegetable risotto. Your options are endless. Ingredients: 80 g butter ... Beat in parmesan and remaining butter until combined and creamy. Season to taste, stir through herbs, if ...
... Add peas to pan and cook, stirring, for 1 minute or until heated through. Stir chicken and peas into risotto. Season with pepper and serve. Categories: Wheat free; Dairy free; Soy free; Egg free; High fibre; High protein ...
... in a blender or small food processor and process until smooth. Stir half the parmesan into risotto. Serve risotto topped with remaining parmesan, basil oil and reserved leaves (see tip). Categories: Low sugar; Italian ...
... 2 minutes or until peas are tender. Add butter and stir until melted. Season with pepper. Serve risotto topped with remaining spring onion and parmesan, and lemon wedges. Categories: Lunch; Asparagus; Low sugar; Seafood ...
... the stock has been absorbed. Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture. Remove from heat and stir through grated parmesan and chopped parsley. Categories: Lunch; Low sugar ...
... is the answer. Ingredients: 2 tbs olive oil, 2 onions peeled and diced, 3 cloves garlic peeled and minced, 300 g risotto rice, 500 g beef mince, 2.8 cups beef stock made with 2 stock cubes, 800 g chopped tomatoes, 75 g ...
... : 2 kg Steggles Family Roast Chicken, 2 pkt Continental Rice Sensations Porcini Mushroom with Chives & Black Pepper Risotto, 3 cups water hot, 2 tsp salt reduced butter, 0.5 cup parmesan cheese shaved, 1 bunch thyme ...
... warming and comforting dinner. Ingredients: 2 tbs butter, 175 g leeks sliced, 2 cloves garlic peeled and minced, 300 g risotto rice, 1.5 L chicken stock hot, 500 g smoked cod fish undyed, 50 g parmesan grated, 100 g peas ...
... and cook the scallops for 1-2 minutes each side, depending on their size. Stir the mascarpone through the risotto, divide between 4 bowls, top with scallops and fennel fronds and serve. Categories: Lunch; Dinner; Italian ...
... : 2 tbs butter, 6 spring onions sliced, 200 g fennel diced, fronds reserved, 2 cloves garlic peeled and sliced, 350 g risotto rice, 3 large lemons zest of 2, juice of 1, 1.75 L fish stock hot, 250 g peas, 350 g crabmeat ...
... Add the pearl barley and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed, this will take 2-3 minutes, before adding another ladle ...
... takes no time at all to cook. Ingredients: 45 g butter, 1 onion peeled and finely diced, 300 g risotto rice, 400 g canned diced tomatoes, 10 cherry tomatoes cut into halves, 2.8 cups vegetable stock, 200 g mozzarella ...
... , 1 pinch salt, 1 pinch pepper, 2 celery finely diced, 1 onion finely diced, 1 clove garlic crushed, 350 g risotto rice, 0.7 cup white wine, 1.5 L fish stock, 25 g butter, 8 asparagus spears trimmed, blanched and sliced ...
... : 50 g butter, 2 shallots finely chopped, 1 mild red chili thinly sliced, 1 tsp mild paprika, 1clove garlic crushed, 300 g risotto rice, 0.67 cup dry white wine, 3 sprigs lemon thyme, 4.8 cups fish stock hot, 3 tbs fresh ...
... 1 pinch pepper. Method: Heat the oil in a frying pan, add the onion and fry until translucent. Add the garlic and risotto rice and fry for 2 minutes, stirring to coat the rice with the oil. Pour in the wine and leave to ...
... is absorbed. Repeat until rice is tender and creamy (this will take about 25 minutes), reserving 1 ... ) and most of the parmesan until combined. Serve risotto topped with remaining parmesan and thyme. Categories: Sausage ...
... from heat and let sit for 5 minutes before serving. Spoon into serving bowls and top with remaining prawns. Categories: High fibre; Entrees; Italian; Prawn; Low saturated fat; Risotto; Rice; Foodhub video. Complexity: 3.
... with extra parmesan. Categories: Zucchini; Low sugar; Seafood free; Soy free; Spinach; Egg free; Peanut free; High protein; Risotto; Chicken; Italian; Mushroom; Tree nut free; Sesame free; Mains; Rice. Complexity: 2.
... 10 minutes until all of the liquid has been absorbed. Cut asparagus into 4cm lengths and stir through the risotto with the peas and parmesan cheese. Cover and set aside. Meanwhile, heat remaining oil in a frying pan over ...
Easy, vegetarian risotto, featuring Arborio rice, parmesan, fresh herbs and the rich flavours of ... your using it) olives and remaining butter until combined and creamy. Season to taste, plate up and scatter with remaining ...
... cook. Once the Risoni is cooked, ensure it's not too thick or too runny (it should have a risotto consistency) remove from the heat and add the butter, Parmigiano Reggiano and Pesto Genovese, stir well to combine. Allow ...
... with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad. Categories: Seafood free; Soy free; Spinach; Egg free; Peanut ...
... parmesan with feta. Tip 2: Add 2 chopped chicken thigh fillets in with the button mushrooms. Tip 3: Leftover risotto can be cooled and tablespoonfuls of the rice can be rolled into patties and pan-fried or oven-baked for ...
... been absorbed and rice is tender. Stir in butter until creamy and combined. Meanwhile, heat remaining oil in a medium ... 1 minute, stirring, or until fragrant. Divide risotto among plates. Serve topped with pesto, mushroom ...
... and bake for a further 5 minutes or until peas are cooked and spinach has wilted. Top risotto with remaining bacon, spinach and parmesan. Serve seasoned with pepper. Categories: Low sugar; Nicky; Comfort food; Spinach ...
... minutes. Stir through the remaining stock and crumbled goats cheese and add lemon juice to taste. Categories: High fibre; Lunch; Asparagus; Dinner; Low sugar; Italian; Lemon; Risotto; High protein; Rice. Complexity: 2.
... . Serve topped with salmon and remaining mint leaves. Categories: Low sugar; Spinach; Cauliflower; Salmon; Pescatarian; Risotto; High protein; High fibre; Sep 2020; Italian; Winter; Quick and easy dinner; Mains; Gluten ...
... is cooked. Sprinkle with lemon zest and parsley. Serve with lemon wedges and parmesan. Categories: One pot; Dinner; Italian; Winter; Jul 2023; Spinach; Tamara; Risotto; Chicken; Weeknight dinner; Rice. Complexity: 2.
... . Serve sprinkle with remaining onion. Categories: Low sugar; Ham; Leftover; Christmas leftovers; High protein; Risotto; High fibre; Dinner; Claire; Italian; Quick and easy dinner; Budget; Weeknight dinner. Complexity: 2 ...
... should take about 20 minutes, when the rice should be soft but still with a little bite. Spoon the risotto into serving bowls. Blitz the nuts in a food processor with the remaining teaspoon of sugar, then sprinkle the ...
... g butter, 1 tbs olive oil, 1 onion chopped, 300 g risotto rice, 0.6 cup dry white wine, 1 lemon grated rind and ... all of the stock has been absorbed and the rice is creamy but still firm. This will take about 15 minutes. ...
Ingredients: 2 tbs olive oil, 1 onion thinly sliced, 175 g risotto rice, 2.4 cup vegetable stock hot, 6 tbs Parmesan cheese grated, 125 g frozen peas, 3 tbs mint leaves chopped, 0.5 Little Gem lettuce thinly shredded, 1 ...
... carrots finely chopped, 2 cloves garlic finely chopped, 350 g risotto rice, 0.8 cup white wine, 1.5 liters vegetable ... all the stock has been absorbed and the rice is creamy and cooked but still retains a little bite - this ...
... g butter, 1 onion finely chopped, 2 cloves garlic crushed, 250 g risotto rice, 375 g fresh peas, 0.6 cup dry white wine, ... the stock has been absorbed and the rice is creamy but the grains are still firm. This should take ...
... cook for 30 minutes or until most of the liquid has been absorbed and the barley is chewy. Make sure you stir the risotto occasionally to prevent the barley from sticking to the bottom of the pan. Stir the beans into the ...
... onion finely chopped, 2 cloves garlic finely chopped, 350 g risotto rice, 0.8 cup white wine, 1.5 L vegetable stock ... all the stock has been absorbed and the rice is creamy and cooked but still retains a little bite - this ...
... : 2 tbs olive oil, 1 onion finely chopped, 500 g butternut squash peeled, deseeded and roughly chopped, 250 g risotto rice, 3.6 cup chicken stock, 90 g Parmesan cheese freshly grated, 4 tbs pine nuts toasted, 250 g fresh ...
... , 2 cloves garlic crushed, 2 tsps thyme chopped, 300 g risotto rice, 1/2 cup red wine, 100 g soft goats' ... but retaining a little bite and the consistency should be creamy. You may not need all the stock. Remove the pan ...
... a tight fitting lid or aluminium foil & bake for 35 minutes. Peel the prawns, removing the head & vein. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al ...
... and cook for 2 minutes until wilted. Stir in vegetables and season. Serve topped with parmesan. Categories: Roast; Summer; Sweet potato; Italian; Beetroot; Spinach; Leftover vegetables; Risotto; Mains. Complexity: 3.
... strips and ground pepper. Garnish with 1-2 sprigs of thyme and shaved parmesan (optional). Categories: High fibre; Low sugar; Italian; Low fat; Mushroom; Winter; Low saturated fat; Risotto; Mains; Rice. Complexity: 3.
... with a scattering of extra Parmesan. Categories: Asparagus; Low sugar; Entrees; Seafood free; Soy free; Egg free; Peanut free; High protein; Risotto; Chicken; Italian; Tree nut free; Sesame free; Rice. Complexity: 3.
... to taste. Serve immediately. Categories: Soy free; Egg free; High protein; Low sugar; Peanut free; Seafood free; Sesame free; Tree nut free; Italian; Risotto; Fathers day; Rice; Low ingredient; Mains. Complexity: 2.
... over low heat. Gradually adding in stock until absorbed. When rice is done, stir in parmesan. Categories: High fibre; Lunch; Dinner; Low sugar; Italian; Low saturated fat; Risotto; High protein; Chicken. Complexity: 2.
... as you go, for about 20 minutes, until the rice is creamy and tender. Add half the beetroot to a food processor and ... zest and juice, parsley and thyme into the cooked risotto, remove from the heat and cover with a lid ...
... minutes. Serve topped with the remaining grated parmesan and chopped parsley. Categories: High fibre; Lunch; Asparagus; Dinner; Low sugar; Mushroom risotto; Italian; Mushroom; Low salt; High protein; Rice. Complexity: 3.
... rice is cooked; it should still have a bite to it. Use more or less stock as required - every risotto is different. Stir through the peas, Parmesan, mint, and basil. Season well with salt and black pepper, and serve hot ...
... crushed, 75 g celery stick finely chopped, 225 g risotto rice, 60 g Parmesan cheese grated, 1 tbs parsley ... process a ladleful at a time, until the rice is creamy and tender, but still al dente. Depending on your rice ...
... the mint and Brie, cover and leave to stand for 5 minutes until the cheese has melted. Serve with grated Parmesan. Categories: High fibre; High protein; Low sugar; Low fat; Italian; Risotto; Lunch; Dinner. Complexity: 2.
... the vegetables for 20-25 minutes, stirring occasionally, until cooked through and golden. Stir the roasted vegetables into the risotto and serve immediately. Categories: Italian; Risotto; Lunch; Dinner. Complexity: 2.
... onion finely chopped, 4 tbs parsley finely chopped, 200 g risotto rice, 0.2 cup dry white wine, 40 g Parmesan ... moment before mixing in. The rice will take on a creamy consistency. Add the diced ceps and blend in well. ...
... at a time, and cook, stirring constantly, until all but a ladleful of stock has been absorbed. While the risotto is cooking, wipe the mushrooms, discard the stalks and thinly slice all but a few. Heat the remaining oil ...
... cloves garlic grated or finely chopped, 3 medium fresh medium-hot red chillies deseeded and finely sliced, 550 g risotto rice, 3 cup hot mushroom stock, 2 tsp freshly ground black pepper, 1 large handful fresh flat-leaf ...
... pan over medium heat. Add mushroom and cook, stirring occasionally, for 10 minutes or until browned. Serve risotto topped with mushroom, rocket and parmesan. Categories: High fibre; Low sugar; Entrees; Italian; Low fat ...
... saucepan from heat and stir in the parmesan. Cover and leave to stand for 2 minutes. Sprinkle risotto with extra rosemary leaves and parmesan before serving. Categories: High fibre; Low sugar; Italian; Beetroot; Low ...
... 4 to 5 minutes on each side or until chicken is golden and cooked through. Slice chicken. Divide risotto among serving bowls. Top with chicken. Serve. Categories: High fibre; Low sugar; Entrees; Italian; Mushroom; Low ...
... half the gorgonzola and the walnuts and cook for 2 more minutes. Serve with the remaining blue cheese crumbled on top and a sprinkle of lemon zest. Categories: Kale; Lunch; Dinner; Italian; Risotto; Rice. Complexity: 2.
... go, for about 20 minutes, until the rice is creamy and tender. Stir in the chopped artichokes and half of ... High fibre; Lunch; Dinner; Low sugar; Italian; Mushroom; Low fat; Low saturated fat; Risotto; Rice. Complexity: 2.
... of the stock until the rice is tender and creamy, about 20 minutes. Stir in the pea puree, ... High fibre; Zucchini; Lunch; Dinner; Low sugar; Italian; Low fat; Low saturated fat; Risotto; High protein; Rice. Complexity: 2.
... the stock has been used and rice begins to look creamy, about 20 minutes. Remove from the heat, stir ... parmesan grated on top. Categories: Lunch; Dinner; Italian; Spinach; Broccoli; Risotto; Chicken; Rice. Complexity: 2.
This smoked salmon risotto is creamy but still light with lots of lemon and herbs. Ingredients: 2 tbs olive oil, 1 medium leek finely sliced, 1 cloves garlic peeled and minced, 350 g arborio rice, 1.5 L vegetable stock ...
Prawns and salmon make this a filling risotto with plenty of protein. Ingredients: 2 tbs olive oil, 1 ... stock and continue to cook until the rice begins to look creamy, about 20 minutes. Stir in the salmon, king prawns ...
... or until crisp. Break into large pieces. Add peas, lemon rind and juice and half of parmesan to risotto and stir to combine. Serve topped with prosciutto, rocket and remaining parmesan. Categories: Low sugar; Entrees ...
Ingredients: 25 g butter, 1 tbs olive oil, 1 onion chopped, 1 lemon grated zest, 200 g risotto rice, 0.6 cup dry white wine, 3.6 cups fish stock, 4 salmon steaks about 150g each, 1 bunch asparagus trimmed and thickly ...
... over a medium-high heat for 2-3 minutes on each side until golden and crisp. Serve hot with a simple dressed salad. Categories: Low sugar; Low saturated fat; Italian; Mushroom risotto; Dinner; Kids lunch. Complexity: 2.
... breast about 150 g , finely sliced into small strips, 1 tsp fennel seeds roughly crushed, 200 g easy-cook risotto rice, 3 tbs vermouth, 2.4 cup rich chicken stock, 2 tbs freshly grated Parmesan cheese, 1 handful rocket ...
... or coarsely ground, 4 spring onions thinly sliced, 400 g beetroot freshly cooked , cut into 1 cm dice, 500 g risotto rice, 1.5 L hot vegetable stock, 200 g cream cheese, 4 tbs dill finely chopped, 1 pinch salt, 1 pinch ...
... garlic finely chopped, 2 red chillies finely chopped, 250 g butternut squash cut into small dice, 275 g risotto rice such as vialone nano, carnaroli or arborio, 1 L hot vegetable stock, 100 g Parmesan cheese finely ...
... tbs olive oil, 2 shallots finely chopped, 200 g 'superfino' risotto rice, 0.2 cup dry white wine, 20 g butter ... mixing in. The rice should take on a creamy consistency. Sprinkle with chopped parsley and serve immediately ...
Ingredients: 125 g butter, 1 tbs olive oil, 1 clove garlic, 1 onion, 300 g risotto rice, 1 L vegetable stock, 125 g green beans, 125 g fresh shelled peas, 125 g broad beans, 125 g asparagus, 125 g baby spinach, 0.3 cup ...
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