italian rice

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Bacon & Mushroom Risotto

olive oil

onion,chopped

rashers streaky bacon,chopped

chestnut mushroom,sliced

risotto rice

chicken stock

grated parmesan,to serve

Bacon & mushroom risotto

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Looking for cheesy rice recipes? This Cheesy Italian Rice with Sausage recipe from Delish.com is the best.

Cheesy Italian Rice with Sausage

c. white rice

extra-virgin olive oil,

onion,

garlic,

kosher salt

lb. Italian sausage,

c. chopped baby spinach

c. mozzarella

c. shredded Cheddar

lemon

Made using frozen spinach. Excellent recipe. Quick. Easy. Tasty. Don't skip the drizzle of olive oil and lemon juice at the end ! Will definitely make again!

Really tasty, but I'll use less lemon next time. It overpowered many of the other flavors. Oh, I used frozen spinach, too. Worked just fine!

Delish! I ran across this recipe when I got home late from work and only had sausage rice to use. I didn't really have enough spinach but it turned out fabulous anyway.

Really like this dish. I used turkey italian sausage and change the cheese mix to mozzarella and parmesan instead. Used fresh spinach to keep the moisture content down as there is a lot of juice from the sausage.

Just made this and it was AMAZING! Doubled it for hungry growing boys but kept it with 1 onion, 3 cups of rice and spinach, and no lemon but I bet it would have been tastier with it. Hubby and 14 year old had seconds! Love this! Would cook again.

Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives

Trout risotto

onion

vegetable stock

smoked trout

light mascarpone

chives

In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.

Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning – it won’t need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish from Ursula Ferrigno

Garlicky pumpkin risotto

basil

garlic

pine nuts

unsalted butter

400 grams/14 ounces piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes

arborio rice

pecorino

shallots

plain flour

vegetable oil

Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.

Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.

Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.

Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.

Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.

Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

Top 4 italian rice recipes from across the web

The most viewed italian rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bacon & Mushroom Risotto

Cheesy Italian Rice with Sausage

Trout risotto

Garlicky pumpkin risotto

Top 4 italian rice recipes from across the web

The most viewed italian rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon & Mushroom Risotto

Cheesy Italian Rice with Sausage

Trout risotto

Garlicky pumpkin risotto

The most viewed italian rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine