Quick And Easy Risotto Food

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 RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

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 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.

EASY CHICKEN AND PEA RISOTTO

Steps:

• Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour.
• Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
• Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance.
• Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite.
• Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.

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.

QUICK & EASY SEAFOOD RISOTTO

Steps:

• Heat a large saucepan or frying pan with lid over a medium heat and add olive oil. While, the oil is heating roughly chop the onion and deseed and chop the capsicum.
• Sauté the onion, capsicum and garlic for 5 minutes, or until soft.
• Add the smokey paprika and rice and stir until fully coated.
• Next add the tinned tomatoes and chicken stock, stir and bring to the boil. Once the liquid has boiled reduce the heat, and simmer covered for 15 -20 minutes stirring occasionally. The risotto will be ready when the rice is tender and most of the liquid has been absorbed.
• Add the marinara mix, peas, spinach and parsley and stir through. Cook for 5 minutes or until all the ingredients are warmed through and the spinach has wilted.
• Season with salt and pepper and squeeze the juice of half a lemon over the top. Serve with the remaining lemon cut into wedges.

MUSHROOM RISOTTO

Steps:

• In a large pan heat butter and oil, add onions and saute until transparent.
• Add garlic and mushrooms.
• Add rice and stir until transparent.
• Add wine, allowing it to evaporate.
• Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
• Keep adding stock, a little at a time, until rice is almost cooked.
• Remove from heat, season and finish with butter and parmesan.
• Rest it for five minutes with the lid on, then serve.

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED

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.

LOW-MAINTENANCE RISOTTO

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat.
• Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
• Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
• Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
• Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
• Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

EASY PEASY VEGETABLE RISOTTO RECIPE

Steps:

• Cut the florets from the stalk of the broccoli, cut the florets into small pieces.
• Pour the stock into a large pan and bring to simmer, leave on a low heat.
• Heat the oil in a large pan and cook the onion over a medium heat until golden and softened. Add the garlic and rice and cook for a further minute.
• Add a ladleful of the hot stock and boil until the liquid has been absorbed. Pour in half of the remaining stock and simmer for 10 minutes, or until the liquid has been absorbed, stirring from time to time.
• Add the raw broccoli florets to the risotto with the remaining stock, drained sweetcorn and cook, stirring for 5 minutes, until the liquid has almost been absorbed and the rice is tender but still has a sloppy consistency. Add a little extra stock if needed.
• Add the soft cheese and stir over a low heat until the cheese has melted. Season if needed

EASY TRADITIONAL RISOTTO

Steps:

• Gather the ingredients.
• Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.
• Heat the olive oil in another heavy saucepan over medium heat. Cook the onion and garlic, stirring frequently, until the onion becomes translucent, about 4 to 5 minutes-don't let the vegetables brown.
• Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes, until some grains begin to look translucent.
• Add the wine or extra 1/2 cup chicken broth. Cook and stir until liquid is absorbed.
• Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.
• Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center (or al dente ). Test it by biting into some grains.
• When the rice is done, remove the pan from the heat and stir in the cheese and butter, and salt and pepper to taste. Stir until melted, then serve.

EASY MUSHROOM AND PEA RISOTTO

Steps:

• Chop the mushrooms into approximately 1½ cm pieces. Chop the onion into a fine dice.
• Heat 2 tablespoons olive oil in a saucepan and fry the mushrooms gently until softened. Remove the mushrooms from the pan and set aside.
• Add the onions and garlic into the same pan and fry over a low heat until the mushrooms are translucent. Do not allow to brown. You may need to add another tablespoon of oil.
• Add the rice and stir well to ensure all the grains are coated with oil.
• Add the wine and stir well. Cover with a lid, turn the heat down to low and leave for 2 to 3 minutes until the wine is absorbed.
• Add the stock ½ cup at a time, stir, cover and leave to absorb. Repeat until the stock has been used up and the rice is soft, but still moist.
• Stir in the cream and the parmesan cheese and allow the cheese to melt.
• Add the frozen peas and most of the mushrooms and stir over a low heat until the peas are defrosted and the mushrooms are hot. Reserve some mushrooms for garnish
• Taste for seasoning and season with salt and freshly ground black pepper to taste.
• Transfer to a serving dish and garnish with the remaining mushrooms.

QUICK AND EASY 'RISOTTO' RECIPE

Steps:

• Heat oil in medium saucepan on medium heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
• Stir in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 min. or until rice is tender.
• Stir in 1/2 cup of the cheese and the milk. Sprinkle with remaining 1/4 cup cheese.