THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED
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
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
OVEN-BAKED RISOTTO
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.
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 BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
EASY BAKED RISOTTO
This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour!
Provided by DexterandLiz
Categories One Dish Meal
Time 1h
Yield 3 big man dinners, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 715.8, Fat 22.1, SaturatedFat 8.4, Cholesterol 106.7, Sodium 712, Carbohydrate 80.6, Fiber 4.6, Sugar 8.6, Protein 46.5
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
BASIC BAKED RISOTTO
This is based on the recipe posted on the "Sam the Cooking Guy" website. I simplified it a bit, but it turned out great! I hope that you enjoy!
Provided by Dwynnie
Categories Short Grain Rice
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter with the olive oil in an oven-safe pot/pan over medium heat.
- Add the rice and stir until the oil and butter have been absorbed.
- Add the wine and cook until it has started to be absorbed, a few minutes.
- Stir in the chicken broth and milk over medium-high heat. Continue stirring until the mixture just reaches a boil.
- Remove the pot/pan from the heat, cover, and place in the oven.
- Bake 18 to 20 minutes.
- Remove the pot/pan from the oven and stir in the cheese and parsley. (If you are making a fancier risotto, stir in other ingredients now, provided they are already cooked!).
Nutrition Facts : Calories 453.1, Fat 15.6, SaturatedFat 7.1, Cholesterol 26.3, Sodium 737.9, Carbohydrate 56.7, Fiber 1, Sugar 3, Protein 12.7
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- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
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