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    You are in: Home / Recipes / Risotto Salad Recipe
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    Risotto Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Trinkets's Note:

    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!

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Rinse the rice well in cool water.
    2. 2
      Drain well and set aside.
    3. 3
      Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
    4. 4
      Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
    5. 5
      Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
    6. 6
      Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
    7. 7
      Add the stock and salt to taste.
    8. 8
      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.
    9. 9
      Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
    10. 10
      Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
    11. 11
      When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
    12. 12
      Toss gently to mix.
    13. 13
      Season with the black pepper or crushed red pepper flakes.
    14. 14
      Serve at room temperature.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on August 30, 2009

      55

      This recipe was delicious! A nice light meal for a hot summer night. I added a little diced goat's cheese, which I thought worked well with the lemon and other flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto Salad

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 629.4
     
    Calories from Fat 208
    33%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.5 g
    17%
    Cholesterol 5.4 mg
    1%
    Sodium 519.4 mg
    21%
    Total Carbohydrate 92.1 g
    30%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.5 g
    22%
    Protein 12.2 g
    24%

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