Easy Bake Risotto Food

OVEN-BAKED RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
• Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

EASY RISOTTO

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.

VERY EASY RISOTTO

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.

EASY-BAKE RISOTTO

Steps:

• Adjust oven rack to middle position, and heat oven to 450 degrees.
• Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.
• Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.
• Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat.
• Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste.
• Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.

EASY BAKED RISOTTO

Steps:

• Gather the ingredients. Heat the oven to 400 F.
• In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
• Add the rice; cook and stir for 4 to 5 minutes longer.
• Add the broth, basil , salt, and pepper and bring to a simmer, stirring frequently.
• Cover the pan with foil, then add the lid. Place in the oven.
• Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
• Return the foil and lid and place back in ​the oven.
• Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
• When the rice is done, stir in the cheese and butter . Cover and let stand for 5 minutes before serving.

EASY PARMESAN "RISOTTO"

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.

EASY MUSHROOM RISOTTO

Steps:

• Heat a large skillet over medium heat and add the butter.
• Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
• Add the lemon juice, thyme and salt and pepper.
• Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
• Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.
• Stir in the mushrooms.
• Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
• Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
• Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.

EASY RISOTTO CAKES

Steps:

• Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
• Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
• Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!

EASY RISOTTO

Steps:

• 1. In a saucepan cook the onion in hot butter until tender, add rice. Cook and stir for 2 minutes. Carefully stir in water, bouillon and pepper. bring yo boil;reduce heat. Simmer, covered for 20 minutes. DO NOT LIFT COVER! remove saucepan from heat. If desired stir in peas. Let stand covered for 5 minutes. Rice should be tender but slightly firm and the mixture should be creamy. Stir in cheese and serve. Mushrooms are a nice addition to this recipe as well.
• 2. In the Summer sprinkle it with fresh herbs from the garden and serve with a salad of tomatoes, fresh mozzarella and basil leaves drizzled with olive oil....now this is one of my favorite vegetarian meals!!!

SIMPLE RISOTTO

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.

EASY MUSHROOM RISOTTO

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3-4 minutes, or until soft. Stir in the rosemary.
• Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes.
• Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve.

EASY BAKED RISOTTO

Steps:

• Preheat oven to 200°C.
• Heat fry pan over medium heat. Add small amount olive oil (enough to seal chicken breast and lightly cook veggies - not too much). You can add a small amount of butter to fry pan at this time but as you need to add it later, I prefer not to.
• Saute onions until translucent then add garlic. Add sliced chicken and brown lightly ( you can season the chicken here with whatever you would normally use to season - I actually use steak spice, which has a nice flavour). Then add your veggies (but no peas or English spinach at this stage). Remember you are not actually cooking the veggies at this point, you are just allowing them to soak up the flavour of the other ingredients.
• In a baking dish with lid (pre-greased), add 41/2 cups chicken stock, 11/2 cups arborio rice, and the content of your pan.
• Put it in the oven for 40 minutes and do something else for a while. Do not stir.
• After the 40 minutes are up, stir risotto and add parmesan cheese, butter (or olive oil - it still tastes just as nice), any peas or spinach, season & stir.
• Enjoy.
• This is also a really nice side dish if you omit the chicken, then you'll get 6-8 serves out of it.