Easy Risotto Recipes For 2

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VERY EASY RISOTTO



Very Easy Risotto image

This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!

Provided by Kim Sanchez

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
⅔ cup sliced green onion
1 ⅓ cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
  • Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED



The Only Basic Risotto Recipe You'll Ever Need image

There's a reason so many restaurants put risotto on their menus: It's not a dish most people attempt to cook at home. Risotto has an earned reputation for being fussy. This easy risotto recipe requires a attention and stirring, but at its core, it's really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. With a solid formula, like the one below, you'll be able to tackle any risotto recipe and have a gorgeous meal on the table in about 30 minutes.

Provided by Jennifer Kushnier

Yield Serves 4

Number Of Ingredients 6

32 ounces unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/4 teaspoon kosher salt
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

Steps:

  • Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
  • Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
  • Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
  • Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
  • Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.

Nutrition Facts : Calories 266, Carbohydrate 40, Fat 8 g, Fiber 2, Protein 9 g, SaturatedFat 3 g, Sodium 400 mg, Sugar 1 g

EASY RISOTTO



Easy Risotto image

Make and share this Easy Risotto recipe from Food.com.

Provided by katymae16

Categories     Rice

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 small onion, chopped (about 1/3 cup)
1 tablespoon butter or 1 tablespoon margarine
2/3 cup arborio rice, uncooked
2 cups water
1 teaspoon chicken bouillon
1 dash black pepper
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated

Steps:

  • Melt butter in a medium saucepan.
  • Add onion and saute 1 minute.
  • Add rice, then cook and stir for 2 minutes more.
  • Stir in water, bouillon, and pepper.
  • Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
  • Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
  • Stir in parmesan cheese.

Nutrition Facts : Calories 240.9, Fat 6.5, SaturatedFat 4, Cholesterol 17.5, Sodium 174.2, Carbohydrate 38.3, Fiber 1.9, Sugar 1.1, Protein 6.5

RISOTTO WITH LEMON AND SHRIMP FOR TWO



Risotto with Lemon and Shrimp for Two image

This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I'm breaking that tradition and showing you how to make it for exactly two people!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
3/4 pound shrimp, peeled and deveined
1/2 cup diced onions
1 clove minced garlic
3/4 cup risotto or Arborio rice
1 heaping tablespoon lemon zest, plus juice of 1/2 lemon
1/3 cup white wine
3 1/2 cups chicken broth, or more as needed
Salt and ground black pepper

Steps:

  • In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
  • In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
  • Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

PARMESAN RISOTTO



Parmesan Risotto image

Make and share this Parmesan Risotto recipe from Food.com.

Provided by TxGriffLover

Categories     Short Grain Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups chicken broth
2 tablespoons butter
1 1/2 tablespoons olive oil
6 garlic cloves, minced
2 medium shallots, minced
2 cups arborio rice
1 cup dry white wine
1 lemon, zest of
1 cup freshly grated parmesan cheese, plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
chopped parsley (to garnish)

Steps:

  • Heat chicken broth in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
  • Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
  • Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
  • Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

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  • Easy Traditional Risotto. Using freshly grated Parmesan cheese in this easy traditional risotto recipe is a must. A good-quality white wine will also enhance the flavor of this easy risotto recipe.
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  • Crock Pot Ham and Pea Risotto. When you think about it, the low, slow heat of a slow cooker is the perfect way to make risotto. This yummy crock pot ham and pea risotto recipe turns out very smooth and creamy.
  • Long-Grain Rice Chicken Risotto. Would you believe that regular long-grain rice works in this chicken risotto? The purists may stick to Arborio rice, which is certainly nice.
  • Baked Risotto Recipe. Baking the risotto in a hot oven, after the mixture is brought to a simmer on the stovetop, is a super-easy way of making this tasty rice side dish.
  • Savory Chicken Risotto. Here's a great way to use up leftover cooked chicken (or use a supermarket rotisserie chicken), which adds satisfaction to a classic risotto recipe.
  • Lobster Risotto. When you're cooking to impress, look no further than this divinely decadent lobster risotto recipe that's surprisingly simple to put together.
  • Spicy Risotto With Red Pepper Recipe. Here's a low-fat vegetarian and vegan recipe for spicy risotto with red pepper, that gets plenty of kick from cayenne and red pepper flakes.
  • Asparagus Risotto. The fresh, grassy taste of asparagus brings a spring-like flavor to this elegant asparagus risotto dish. Serve it as the perfect accompaniment to grilled chicken or fish.
  • Pancetta Risotto Recipe. This salty, savory pancetta risotto recipe makes the most of pancetta's salty flavor. Cubed pancetta (or bacon) is heated in some oil until it's brown and crispy.


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