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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Bright and fresh basil pesto is swirled into creamy risotto and topped with pan-roasted scallops in this sophisticated dinner for two.
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No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.
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This earthy risotto is quick, easy, and will totally impress your friends.
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Get Truffled Brioche Grilled Cheese with Tomato Bisque Recipe from Food Network
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
Ingredients: rice, vinegar, rice vinegar, sugar, salt
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Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Use your Instant Pot(R) to combine the best of both worlds with this recipe for risotto and shrimp scampi.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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Get Paella Recipe from Food Network