Quick Risotto Recipes

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EASY RISOTTO

Make and share this Easy Risotto recipe from Food.com.

Provided by katymae16

Categories     Rice

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7



Easy Risotto image

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.

Nutrition Facts : Calories 240.9, Fat 6.5, SaturatedFat 4, Cholesterol 17.5, Sodium 174.2, Carbohydrate 38.3, Fiber 1.9, Sugar 1.1, Protein 6.5

1 small onion, chopped (about 1/3 cup)
1 tablespoon butter or 1 tablespoon margarine
2/3 cup arborio rice, uncooked
2 cups water
1 teaspoon chicken bouillon
1 dash black pepper
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated

VERY EASY RISOTTO

This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!

Provided by Kim Sanchez

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 7



Very Easy Risotto image

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.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g

2 tablespoons butter
⅔ cup sliced green onion
1 ⅓ cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese

EASY PARMESAN "RISOTTO"

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8



Easy Parmesan

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.

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

QUICK TOMATO RISOTTO

Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 8



Quick tomato risotto image

Steps:

  • Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
  • Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.

Nutrition Facts : Calories 435 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.34 milligram of sodium

250g risotto rice
1 onion , finely chopped
50g butter
250ml vegetable stock
500ml carton passata
500g punnet cherry tomato
100g ball mozzarella , drained and cut into large chunks
grated parmesan (or vegetarian alternative) and shredded basil , to serve

QUICK AND EASY 'RISOTTO' RECIPE

Create an easy, creamy side dish version of risotto with our Quick and Easy 'Risotto' Recipe! Rice, mushrooms and onions star in our easy 'risotto' recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8



Quick and Easy 'Risotto' Recipe image

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.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.6716 g, Sugar 0 g, Protein 9 g

2 Tbsp. olive oil
1 cup chopped mushrooms
1/3 cup chopped onions
1 cup long-grain white rice, uncooked
1-1/2 cups water
1/2 cup dry white wine
3/4 cup KRAFT 100% Grated Parmesan and Romano Cheese, divided
1/4 cup milk

QUICK MUSHROOM RISOTTO

If you thought you had to stand by a hot stove, stirring for 35 minutes, to make a pot of risotto, think again. This recipe is cooked in the microwave, leaving you ample time to prep the rest of the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8



Quick Mushroom Risotto image

Steps:

  • In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
  • In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.
  • Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)

Nutrition Facts : Calories 173 g, Fat 7 g, Protein 5 g

2 tablespoons butter
1/2 teaspoon dried thyme
10 ounces button mushrooms, trimmed and quartered
Coarse salt and ground pepper
1 cup Arborio or long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
3 garlic cloves, sliced
1/4 cup grated Parmesan

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