Best Easy Risotto Recipes

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 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 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 BUTTERNUT SQUASH RISOTTO

Steps:

• Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
• Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
• Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

EASY ASPARAGUS RISOTTO

Steps:

• Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
• In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
• Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
• When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
• * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.

EASY LOBSTER RISOTTO

Steps:

• Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
• Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
• Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
• Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
• Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO

Steps:

• Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
• Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

EASY "ALMOST" PARMESAN RISOTTO

Steps:

• In a medium skillet, melt the butter over medium heat.
• Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
• Add in the rice; cook/stir for 3 minutes, stirring constantly.
• Add in the remaining ingredients; bring to a boil.
• Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
• Delicious!

EASY MUSHROOM RISOTTO WITH TRADER JOE'S® CREAM OF MUSHROOM SOUP

Steps:

• Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
• Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
• Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.

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 RISOTTO WITH BACON & PEAS

Steps:

• Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
• Add the rice and 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 the 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 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.

EASY CREAMY VEGAN MUSHROOM RISOTTO

Steps:

• Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
• Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
• Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

EGGS OVER (EASY) LOBSTER RISOTTO PATTIES

Steps:

• Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
• In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
• Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.

EASY SAUSAGE & FENNEL RISOTTO

Steps:

• Heat the oil in a large saucepan, add the onion and fennel and fry for 10 mins or until softened. Raise the heat. Squeeze the sausagemeat out of the skins straight into the pan and fry for 5 mins, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute.
• Tip in the rice and fry for 1 min. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 mins. Season with black pepper.
• Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.

OVEN-BAKED RISOTTO (SO EASY)

Steps:

• In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
• Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
• Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
• After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
• Enjoy!

DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)

Steps:

• Rehydrate the mushrooms.
• Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
• Add washed rice and garlic and garlic paste.
• Add wine, chicken stock, shiitake mushroom water and salt.
• Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
• Add cream and cheese, season and ENJOY!
• NOTE: If the sauce is too thick, can always add more chicken stock or wine.

DELICIOUS AND EASY MOCK RISOTTO

Steps:

• Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
• When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.

EASY BAKED MUSHROOM & ONION RISOTTO

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
• Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to 1/4 cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

EASY SEAFOOD RISOTTO

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer 10 minutes without stirring.
• Stir in carrots, water and garlic pepper. Cover and simmer 8 to 10 minutes without stirring until rice is tender.
• Stir in spinach until wilted. Stir in crabmeat and cheese.