Related Searches: Vegetable Risotto, Chicken And Pumpkin Risotto
... Categories: Egg free; High fibre; High protein; Low sugar; Seafood free; Sesame free; Tree nut free; Italian; Pumpkin risotto; Winter; Quick and easy dinner; Dinner made easy; Rice; Low ingredient; Mains. Complexity: 2.
... fibre; High protein; Low sugar; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Italian; Risotto; Chicken; Quick and easy lunch; Dinner made easy; Rice; Low ingredient; Lunch. Complexity: 1.
... parmesan. Serve with a large green salad. Categories: Seafood free; Soy free; Spinach; Egg free; Peanut free; Risotto; Chicken; Italian; Mushroom; Quick and easy dinner; Tree nut free; Sesame free; Mains. Complexity: 3.
... 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 free; Spring. Complexity: 3.
... Seafood 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 ...
... parmesan. Serve with toasted baguette spread with butter. Categories: High fibre; Dinner; Low sugar; Pumpkin; Italian; Seafood free; Quick and easy dinner; Budget; Tamara; High protein; Pumpkin risotto. Complexity: 1.
... 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.
... 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.
This cheesy risotto with roasted pumpkin and grated zucchini is a quick and easy weeknight dinner recipe that the whole family will love. Ingredients: 400 g Kent pumpkin cut into 2cm cubes, 1 red onion cut into wedges, 2 ...
... for 5 minutes. Spoon into bowls and serve. Categories: Easter; Low sugar; Risotto; High protein; High fibre; Italian; Low fat; Quick and easy dinner; Pressure cooker; Low saturated fat; Seafood; Mains; Rice. Complexity ...
... 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 ...
... pot and set to one side. Add the diced onion and garlic to pot and fry for 2 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 allow ...
... 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. Categories: Dinner; Sep 2022 ...
... rice is tender (about 20 minutes). Add mushroom mixture, chicken, spinach, tarragon, zest and parmesan to risotto and cook, stirring, for 2 minutes or until spinach wilts and chicken is heated through. Serve sprinkled ...
Make this slow cooker mushroom risotto recipe when you're after something easy, creamy and comforting. It's a perfect ... . Stir 1 cup parmesan into risotto and season. Serve risotto topped with remaining parmesan and extra ...
... 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 ...
... of the ingredients in a small bowl. Stir cream, two-thirds of the parmesan and half of the mushrooms into risotto. Serve topped with remaining mushrooms and parmesan, and gremolata. Categories: Lunch; Dinner; Mushroom ...
... 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 ...
... the butternut squash for 5 minutes while tossing. Add the onions and garlic and fry for a further 2 minutes. 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 ...
... 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 ...
... 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 ...
... 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 oil ...
... , then customise it how you like. Try making chicken, seafood or vegetable risotto. Your options are endless. Ingredients: 80 g butter, 1 onion, 2 tbs freshparsley, 3 cup chicken stock, 80 g finely grated parmesan, 1 ...
... 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 ...
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 ...
... all 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 ...
... 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 ...
... or until golden and tender. Add garlic and cook for 1 minute, stirring, or until fragrant. Divide risotto among plates. Serve topped with pesto, mushroom mixture, basil and parmesan. Categories: Lunch; Dinner; Low sugar ...
... from heat. Stir in sweet potato, butter (if using) and most of the parmesan until combined. Serve risotto topped with remaining parmesan and thyme. Categories: Sausage; Beef; Sweet potato; Seafood free; Soy free; Egg ...
... 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 ...
... and creamy. Season to taste, plate up and scatter with remaining parsley and a drizzle of olive oil. Serve immediately. Categories: High fibre; Australian; Dinner; Low sugar; Risotto; High protein; Rice. Complexity: 4.
... 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 ...
... 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 ...
... 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.
... each side or 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 ...
... 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.
... 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 ...
... asparagus spears woody ends removed, 1 vegetable stock cube, 25 g butter, 1 tbs olive oil, 1 onion chopped, 300 g risotto rice, 0.6 cup dry white wine, 1 lemon grated rind and juice, 4 tbs mint chopped, 60 g pasta cheese ...
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 ...
... 2 tbs olive oil, 1 large onion finely chopped, 2 carrots finely chopped, 2 cloves garlic finely chopped, 350 g risotto rice, 0.8 cup white wine, 1.5 liters vegetable stock heated to simmering, 200 g frozen peas defrosted ...
Ingredients: 500 g raw prawns in their shells, 125 g butter, 1 onion finely chopped, 2 cloves garlic crushed, 250 g risotto rice, 375 g fresh peas, 0.6 cup dry white wine, 1.5 L hot vegetable stock, 4 tbs mint chopped. ...
... 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 ...
Ingredients: 4 tbs butter, 2 tbs olive oil, 1 large onion finely chopped, 2 cloves garlic finely chopped, 350 g risotto rice, 0.8 cup white wine, 1.5 L vegetable stock heated to simmering, 200 g baby leaf spinach chopped ...
... : 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 ...
... 4 tbs extra virgin olive oil, 1 red onion finely chopped, 2 cloves garlic crushed, 2 tsps thyme chopped, 300 g risotto rice, 1/2 cup red wine, 100 g soft goats' cheese diced, 100 g pecan nuts toasted and chopped, 1 pinch ...
... 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.
... half into cubes. Stir the beetroot puree, chopped beetroot, lemon zest and juice, parsley and thyme into the cooked risotto, remove from the heat and cover with a lid for 5 minutes. Serve with the crumbled goats cheese ...
... 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 ...
... black pepper, 100 g onion finely chopped, 1 garlic clove crushed, 75 g celery stick finely chopped, 225 g risotto rice, 60 g Parmesan cheese grated, 1 tbs parsley chopped, 2 tbs chilli flakes. Method: Heat the oil in ...
... 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.
... threads, 300 g porcini mushrooms, 40 g butter, 1 onion finely chopped, 4 tbs parsley finely chopped, 200 g risotto rice, 0.2 cup dry white wine, 40 g Parmesan cheese freshly grated. Method: Gently heat the chicken stock ...
... 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 ...
... . 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.
... 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.
... a lid for 5 minutes. Serve with the remaining grated parmesan and a drizzle of oil on top. Categories: High fibre; Lunch; Dinner; Low sugar; Italian; Mushroom; Low fat; Low saturated fat; Risotto; Rice. Complexity: 2.
... and cover with a lid for 5 minutes.Serve with a drizzle of olive oil on top. Categories: High fibre; Zucchini; Lunch; Dinner; Low sugar; Italian; Low fat; Low saturated fat; Risotto; High protein; Rice. Complexity: 2.
... , chicken, lemon zest and half the parmesan, cover with a lid for 5 minutes.Serve with the remaining parmesan grated on top. Categories: Lunch; Dinner; Italian; Spinach; Broccoli; Risotto; Chicken; Rice. Complexity: 2.
... taste. Cover the pan with the lid and leave to stand for 5 minutes, season with cracked black pepper if desired. Stir in the watercress and serve. Categories: Lunch; Dinner; Italian; Salmon; Risotto; Rice. Complexity: 2.
Prawns and salmon make this a filling risotto with plenty of protein. Ingredients: 2 tbs olive oil, 1 medium onion peeled and finely sliced, 2 cloves garlic peeled and minced, 420 g arborio rice, 1.2 L chicken stock ...
... 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 ...
Ingredients: 1 L chicken stock, 2 tbs olive oil, 2 shallots finely chopped, 200 g 'superfino' risotto rice, 0.2 cup dry white wine, 20 g butter diced, 40 g Parmesan cheese freshly grated, 5 leaves parsley finely chopped. ...
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 ...
... , 2 onions finely chopped, 4 cloves garlic grated or finely chopped, 2 L vegetable stock hot, 675 g risotto rice, 2 large glasses white wine, 6 tomatoes skinned and finely chopped, 1 large handful fresh flat-leaf parsley ...
... Categories: 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 ...
... . Stir to combine. Fold in the spinach and shaved parmesan. Serve. Categories: High fibre; Low sugar; Entrees; Italian; Seafood free; Soy free; Spinach; High protein; Risotto; Tomato; Sesame free; Rice. Complexity: 3.
... remaining stock mixture, half the parmesan and remaining butter. Season with salt. Top with parmesan, peas and mint. Serve. Categories: High fibre; Low sugar; Entrees; Italian; High protein; Risotto; Rice. Complexity: 3.
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