Indulge in the creamy deliciousness of risotto, an Italian rice dish that has captured hearts worldwide. Originating in Northern Italy, risotto is characterized by its unique cooking technique called "tostatura," where rice is toasted in hot butter or oil before adding broth and other ingredients. This process releases the starches in the rice, resulting in a rich, velvety texture. Our carefully curated collection of risotto recipes offers a diverse range of flavors and culinary experiences. From the classic Arborio rice to more unique varieties like Carnaroli and Vialone Nano, each recipe showcases the versatility of this remarkable dish. Whether you prefer traditional Italian flavors or crave a modern twist, our recipes will guide you through the art of creating perfect risotto, every time. Embark on a culinary journey of creamy indulgence and discover the endless possibilities of risotto.
Here are our top 7 tried and tested recipes!
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
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 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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 23 g, Cholesterol 29 mg, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, Sodium 1432 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO
This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 48m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 35 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 651.5 mg, Sugar 1.3 g
OVEN-BAKED RISOTTO
Make and share this Oven-Baked Risotto recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- 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. (If omitting, skip this step.).
- 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.
Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6
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
Tips
- Use a good quality rice. Arborio or Carnaroli rice are both good choices for risotto. They have a high starch content, which helps to create a creamy texture.
- Toast the rice before adding the liquid. This will help to develop its flavor and prevent it from becoming gummy.
- Add the liquid gradually. Don't add all of the liquid at once, or the rice will become too soupy. Add it in small increments, stirring constantly, until the rice is cooked through.
- Stir the risotto constantly. This will help to prevent the rice from sticking to the bottom of the pan and burning.
- Season the risotto to taste. Add salt, pepper, and other spices to taste.
- Serve the risotto immediately. Risotto is best served fresh and hot.
Conclusion
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. It's a great option for a weeknight meal or a special occasion. With a little practice, you'll be able to make perfect risotto every time.
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