risotto rice

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

olive oil

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Wild mushroom, chicken & bacon risotto

dried porcini mushrooms

chicken stock

pack dessert chestnut mushrooms, sliced

rashers smoked streaky bacon, chopped

butter

onion, finely chopped

risotto rice (we used arborio)

small glass white wine

parmesan, finely grated

leftover roast chicken, skinned and chopped

parsley leaves, chopped

Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.

Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

Check out our creamy mushroom risotto recipe with zesty lemon. This quick veggie risotto dish is easy to make and ready in 35 minutes

Mushroom risotto

porcini 25 grams

vegetable stock cube 1

olive oil 2 tbsp

chestnut mushrooms 200 grams, quartered

butter 25 grams

shallots 3, finely chopped

garlic 1 clove, crushed

arborio rice 150 grams

white wine 1 glass

spinach 100 grams, chopped

lemon 1, zested

Cook this simple storecupboard risotto in the oven while you get on with something else – the result is still wonderfully creamy

Oven-baked risotto

pack smoked bacon,chopped into small pieces

onion,chopped

white wine(optional)

pack cherry tomatoes,halved

chicken

parmesan,grated

Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an <a href="https://www.bbcgoodfood.com/review/best-saute-pans">ovenproof pan</a> 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.

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Fennel & lemon risotto

fennel bulb

tbsp butter

onion

garlic

white wine

lemon

cooked, peeled prawns per portion

Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.

Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.

When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Creamy beetroot risotto

fresh beetroot

garlic clove, finely chopped

milliliters white wine

(or vegetarian alternative)

tbsp soured cream

dill

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.

Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Get your dinner party off to a great start with red wine risotto

Red wine risotto

450-500 milliliters/16-18fl oz chicken or vegetable stock, more if needed

round grain risotto rice

milliliters red wine

Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.

Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.

Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.

Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

Not one for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go.

Easy risotto with bacon & peas

rashers streaky bacon, chopped

frozen peas

parmesan,

Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a>, 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.

You don't have to spend hours cooking to make something delicious. This hot-smoked salmon, dill and lemon risotto is full of light, fresh flavours and is ready in just 30 minutes - perfect for a midweek meal

Salmon risotto

onion 1, finely chopped

risotto rice 150 grams

white wine small glass,

vegetable stock 1 litre

lemon 1,

dill a handful, chopped

hot-smoked salmon fillets 150 grams, flaked

Salmon risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook the risotto, though, or it will be stodgy.

Salmon, fennel and pea risotto

milliliters/1 pint 6fl oz hot fish or vegetable stock

sunflower oil

fennel bulb (or 1 small bulb), trimmed and finely chopped

garlic cloves, crushed

225 grams/8 ounces arborio or risotto rice

300 milliliters/10fl oz dry white wine

150 grams/5½oz frozen petits pois

½ lemon, juice only

x 150 grams/5½oz salmon fillets, skinned and thinly sliced

tbsp full-fat crème fraîche

tarragon,

grams/1 ounces Parmesan, grated, plus extra for sprinkling

salt and black pepper

grams/2 ounces pea shoots, to ganish (optional)

A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Leek & bacon risotto

bacon

leeks

grated parmesan

chives

Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan

Leek and parmesan risotto

olive oil 1 tbsp

spring onions 4, chopped

leeks 2, trimmed and finely chopped

garlic 2 cloves, sliced

white wine a glass

vegetable or chicken stock 750 milliliters

Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts. This simple one-pot is an easy, midweek winter warmer recipe for the whole family

Jerusalem artichoke risotto

celery stick,

ristotto rice 350 grams

white wine 250 milliliters

chicken or vegetable stock 1.4 litres,

grams,

Jerusalem artichokes 200 grams

hazelnuts chopped to make 2 tbsp

If you love bolognese and risotto, then you should try this baked beef bolognese recipe with risotto. This hearty dish is super easy to make and will soon become a firm family favourite

Baked bolognese risotto

minced beef

chestnut mushrooms, quartered

milliliters beef stock,

garlic,

arborio rice

passata

tomato purée

Worcestershire sauce

tsp celery salt

oregano

mozzarella,

Heat the oven to 200C/fan 180C/gas 6. Spread the mince and chestnut mushrooms out on a non-stick baking tray. Cook for 20-25 minutes, stirring now and again until the mince is browned and the mushrooms have taken on some colour and their excess liquid has evaporated.

Meanwhile, put the dried mushrooms in a bowl and pour over 150ml of the hot stock.

Heat the olive oil in a shallow casserole or deep ovenproof frying pan and cook the onion until softened. Add the garlic, cook for a minute then add the rice and stir through the oil and onions until fully coated.

Strain the mushroom liquor (leaving behind any grit). Chop the soaked mushrooms and stir them in, then gradually add the mushroom liquor, stirring as you go. Add the rest of the beef stock a ladleful at a time, adding more once the previous ladleful has been absorbed, until the rice is nearly cooked. Stir in the passata then tip in the roasted minced beef, mushrooms, tomato purée and Worcestershire sauce, celery salt and oregano. Bring to a simmer, adding a little more water if it looks dry. Stir in ¾ of the mozzarella. Sprinkle the rest over the top with the parmesan. Put in the oven for 25 minutes, uncovered, until golden and bubbling.

How to Cook Arborio Rice - Stovetop, Instant Pot, Microwave

How to Cook Arborio Rice

butter (or olive oil)

onion (diced)

salt

chicken broth

Add the chicken stock (or vegetable broth/water) to a medium saucepan and set over medium-high heat. Bring to a simmer, reduce heat to low, cover, and set aside to keep warm.

Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the onions and sauté for 5-7 minutes, or until the onions are soft and translucent.

Add rice and salt and mix thoroughly with the onions. Cook for 1-2 minutes, or just long enough to allow the rice to turn fragrant. Careful not to brown the rice.

Increase heat to medium to medium-high. Add a ladle (approximately 1/2 cup) of hot chicken stock to the rice. Stir until the liquid is fully absorbed. When nearly all the liquid is absorbed, stir in an additional ladle of hot chicken broth.

Continue adding chicken stock, one ladle at a time. Stir between each addition and wait to add the next ladle until the stock has been absorbed. This process will take anywhere between 20-30 minutes. Continue until the grains are al dente, or tender, yet firm.

Season or garnish with additional butter, Parmesan cheese, or fresh herbs.

Stovetop

Add the chicken stock (or vegetable broth/water) to a medium saucepan and set over medium-high heat. Bring to a simmer, cover, and remove from heat.

Set pressure cooker to sauté mode.

Add the butter and melt. Once melted, add the onion and cook for 3-5 minutes, or until soft and translucent.

Add the rice and salt and mix thoroughly with the onions. Cook for 1-2 minutes, or just long enough to allow the rice to turn fragrant. Careful not to brown the rice.

Turn off the sauté function. Stir in the warmed chicken stock. Secure lid and set pressure cooker to MANUAL high pressure for 5 minutes.

Allow the pressure to release naturally for 5 minutes before switching to quick release.

Stir in additional butter, Parmesan cheese, or fresh herbs, if desired.

Instant Pot

Add the chicken stock to a large microwave-safe dish. Heat until the broth is hot, but not boiling.

Add the butter, arborio rice, and salt to the broth. Mix thoroughly to combine and cover with a damp paper towel. Cook for 5 minutes. Mix thoroughly, check for doneness, and continue to cook until al dente.

Microwave

You won&#039;t believe how easy it is to make risotto for one person with this easy risotto recipe. Creamy, flavorful risotto that cooks in just 30 minutes!

Risotto For One

salted butter (, divided)

mushrooms

onions

garlic (, minced)

Arborio rice

Parmesan cheese

Pour the chicken broth into a 2-quart saucepan and bring it to a simmer over low heat.  Make sure to have a ladle nearby.Be sure to keep the broth at a gentle simmer.

Top 25 risotto rice recipes from across the web

The most viewed risotto rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked salmon & lemon risotto

Wild mushroom, chicken & bacon riso...

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Red wine risotto

Easy risotto with bacon & peas

Salmon risotto

Salmon, fennel and pea risotto

Leek & bacon risotto

Leek and parmesan risotto

Jerusalem artichoke risotto

Baked bolognese risotto

How to Cook Arborio Rice

Risotto For One

Butternut squash & sage risotto

Greek rice pudding

Pea risotto

Air-fryer arancini

Kale & lemon risotto

Perfect mushroom risotto

Low-FODMAP vegetable risotto

Pea and goats’ cheese risotto

Japanese Style Risotto with Seared ...

Top 25 risotto rice recipes from across the web

The most viewed risotto rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked salmon & lemon risotto

Wild mushroom, chicken & bacon riso...

Mushroom risotto

Oven-baked risotto

Fennel & lemon risotto

Creamy beetroot risotto

Red wine risotto

Easy risotto with bacon & peas

Salmon risotto

Salmon, fennel and pea risotto

Leek & bacon risotto

Leek and parmesan risotto

Jerusalem artichoke risotto

Baked bolognese risotto

How to Cook Arborio Rice

Risotto For One

Butternut squash & sage risotto

Greek rice pudding

Pea risotto

Air-fryer arancini

Kale & lemon risotto

Perfect mushroom risotto

Low-FODMAP vegetable risotto

Pea and goats’ cheese risotto

Japanese Style Risotto with Seared ...

The most viewed risotto rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine