Very Easy Risotto Recipes

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RISOTTO FOR BEGINNERS



Risotto for Beginners image

If you've never made risotto before, this easy recipe is a great place to start. This Italian classic made of Arborio rice is simple but takes time.

Provided by Danilo Alfaro

Categories     Appetizer     Dinner     Entree     Side Dish

Time 30m

Number Of Ingredients 9

4 cups chicken stock
1 tablespoon vegetable oil
3 tablespoons butter (divided)
1 medium shallot (about 1/2 cup or 1/2 small onion; chopped)
1 1/2 cups Arborio rice
1/2 cup dry vermouth (or dry white wine)
1/4 cup Parmesan cheese (grated)
1 tablespoon Italian parsley (chopped)
Kosher salt (to taste)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
  • In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
  • Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
  • Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
  • Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  • Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
  • Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
  • Serve in bowls and enjoy.

Nutrition Facts : Calories 247 kcal, Carbohydrate 24 g, Cholesterol 24 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 11 g, ServingSize 3 to 4 cups, UnsaturatedFat 0 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

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

BASIC RISOTTO



Basic Risotto image

The method of slowly adding broth and constant stirring allows the rice to release its natural starches and create that signature risotto creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 7

6 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1 large shallot, diced small
Coarse salt and ground pepper
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio
2 tablespoons grated Parmesan (1/4 ounce)

Steps:

  • In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
  • Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 272 g, Fat 13 g, Protein 10 g

25 BEST EASY AND CREAMY RISOTTO RECIPE COLLECTION



25 Best Easy and Creamy Risotto Recipe Collection image

Don't let these risotto recipes intimidate you. They may look fancy with their lobster tails and squid ink sauce, but they're all surprisingly easy to make.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 25

Wild Mushroom Risotto
Lemon Parmesan Risotto with Peas
Chicken and Mushroom Risotto
No-Stir Creamy Lemon Herb Baked Risotto
Creamy Lobster Risotto
Spicy Shrimp Risotto for Two
Lemony Asparagus Risotto
Mushroom Risotto with Truffle Oil
Sun-Dried Tomato Risotto
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
White Wine and Parmesan Risotto
Instant Pot Risotto
Roasted Butternut Squash Risotto
Spring Risotto with Asparagus Peas
Beet Risotto with Goat Cheese
Green Risotto Recipe
Leftover Turkey Risotto
Vegan Thai Green Curry Risotto
Cauliflower Risotto
Arancini di Riso: Sicilian Rice Balls
Risotto Nero (Squid Ink Risotto, a Venetian Recipe)
Italian Sausage and Mushroom Risotto
Gose Spring Risotto (Beer Risotto)
Bacon, Basil, and Tomato Risotto {BLT Risotto}
Fresh Salmon Risotto

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

BASIC RISOTTO



Basic Risotto image

Provided by Food Network

Number Of Ingredients 8

1 cup arborio rice
2 tablespoons olive oil
1 large onion, peeled and finelydiced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream

Steps:

  • Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
  • Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
  • Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
  • Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
  • occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
  • After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.

SIMPLE RISOTTO



Simple Risotto image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 9

3 teaspoons olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
3 to 4 cups canned chicken stock
Parmesan cheese
Salt
Pepper

Steps:

  • In a large saucepan heat oil over medium heat. Add onion and cook until tender. Stir in garlic and cook until aroma is released. Add rice and cook for 1 minute. Add wine and stir until all the liquid is absorbed. Stirring continuously add in 1/2 cup stock at a time. Do not add next 1/2 cup until the previous one has been absorbed. Season with salt and pepper. Serve with freshly grated Parmesan cheese and pepper.

SIMPLE RISOTTO



Simple Risotto image

This cheese rice with tomatoes is very simple and delicious. I did it a few years ago. It's from Jean Paré.

Provided by Boomette

Categories     Long Grain Rice

Time 32m

Yield 3 1/2 cups, 7 serving(s)

Number Of Ingredients 7

1 cup long grain rice
19 ounces tomatoes with juice, undrained, smashed
1 cup water
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon parsley flakes
2 cups sharp cheddar cheese, grated

Steps:

  • Combine 6 first ingredients in a casserole. Bring to boil stirring often. Cover. Let simmer for about 20 minutes, until rice is tender.
  • Add cheese and stir until melted.

BASIC RISOTTO RECIPE - JAMIE OLIVER



Basic Risotto Recipe - Jamie Oliver image

The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes.

Provided by Delicia T

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 liter chicken stock (or vegetable as appropriate)
1 tablespoon olive oil
3 shallots, finely chopped (or 2 medium onions)
1 head celery, finely chopped (discard any tough outer sticks)
sea salt and black pepper
2 garlic cloves, finely chopped
400 g risotto rice
100 ml dry white vermouth or 100 ml dry white wine
70 g butter
100 g freshly grated parmesan cheese

Steps:

  • Stage 1.
  • Heat the stock.
  • Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
  • Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
  • Turn up the heat now.
  • At this crucial point you can`t leave the pan and anyway this is the best bit.
  • While slowly stirring continuously you are beginning to fry the rice.
  • You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
  • You must keep the rice moving.
  • After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
  • Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
  • It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
  • I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
  • Try both see what you think.
  • Stage 2.
  • Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
  • Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
  • Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
  • This will take about 15 minutes.
  • Taste the rice is it cooked?
  • Carry on adding stock until the rice is soft but with a slight bite.
  • Check seasoning.
  • Stage 3.
  • Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
  • Stir gently.
  • Eat it as soon as possible while it retains its moist texture.
  • Serve it on its own or with a crisp green salad and a hunk of crusty bread.
  • If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
  • To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

Nutrition Facts : Calories 343.9, Fat 18.7, SaturatedFat 9.8, Cholesterol 44.7, Sodium 644.8, Carbohydrate 30.2, Fiber 1.3, Sugar 4.3, Protein 13.2

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY



How To Cook A Perfect Risotto Recipe by Tasty image

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

Provided by Matt Ciampa

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

Steps:

  • Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
  • Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
  • Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
  • Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
  • Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
  • Add the white wine and cook until the wine has evaporated, stirring occasionally.
  • Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
  • Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
  • Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
  • Top with parsley, Parmesan, salt, and pepper.
  • Enjoy!

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THE BEST EVER RISOTTO RECIPE - 40 APRONS
2022-02-01 Add saffron threads and set aside while saffron infuses. Meanwhile, melt 4 tablespoons butter in second saucepan over high heat. Once butter begins to foam, add onions and cook 2 minutes, stirring frequently. After 2 minutes, add garlic and cook 1 additional minute.
From 40aprons.com


THE EASIEST BASIC RISOTTO RECIPE | COOKING LIGHT
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.
From cookinglight.com


SIMPLE RISOTTO RECIPE | REAL SIMPLE
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more.
From realsimple.com


LOW-MAINTENANCE RISOTTO RECIPE | REAL SIMPLE
Step 1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Advertisement. Step 2. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Step 3. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed. Step 4.
From realsimple.com


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