Our Silkiest, Creamiest, Absolute Best Risotto Recipes

Have you ever met someone who wasn’t absolutely head over heels for risotto? No? Same here. There’s something about this cheesy, creamy dish that will instantly transport your taste buds to a hole-in-the-wall trattoria in Milan, no matter where in the …

Have you ever met someone who wasn't absolutely head over heels for risotto? No? Same here. There’s something about this cheesy, creamy dish that will instantly transport your taste buds to a hole-in-the-wall trattoria in Milan, no matter where in the world you’re dining. Since most people can’t fly to Italy on a moment’s notice, we’re bringing a taste of Nonna’s cooking to your own kitchen with these 22 risotto recipes.

Here, you’ll find traditional methods for cooking risotto in a large skillet or saucier, as well as a modern-day technique, which calls for cooking risotto in an Instant Pot. Whether you're looking for an excellent vegan version or want to cook an extra-special saffron-infused dish—for a crowd or just for one—our best risotto recipes will make you say, “That’s amore!”

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Classic Risotto

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.…

A Couple Cooks – Recipes worth repeating.

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.

Risotto Recipe

Here’s a cooking technique every home cook should know: how to make a great risotto recipe! Risotto is an Italian rice dish that works as a side dish as a main, starring short-grain rice cooked in broth until its creamy and velvety. Flavored with garlic, Parmesan cheese and a splash of white wine, it tastes luxuriously glamorous: but the concept is incredibly simple. Here’s what you need to know about how to make this Italian classic.

What is risotto?

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until its creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Risotto is generally served as a first course in Italy, where meals are structured as antipasti, first plate, and second plate. There are many variations on a risotto recipe: mushroom, shrimp, truffle, and more.

Risotto Recipe

Ingredients in a classic risotto recipe

This risotto recipe is classic and straightforward, with no additional vegetables or proteins. You can serve it as a side dish and add a protein on top, or a main dish with cooked protein and vegetables integrated into the rice. The most important part of risotto? Finding the correct type of rice. Here are some notes on ingredients:

  • Arborio rice: Short grain arborio rice is a must! This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. This does not work with long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!
  • Vegetable or chicken broth: Use either one. In this recipe we also add water to the broth to even out the flavor.
  • White wine: The wine adds a savory, oaky undertone that’s essential to the dish. Most of the alcohol is cooked out in the cooking process. If you prefer, you can skip the wine!
  • Onion and garlic: These aromatics bring big flavor to the dish.
  • Butter and olive oil: The combination of fats adds extra nuance.
  • Parmesan cheese: This aged Italian cheese is key to the flavor in this dish. You can substitute Pecorino Romano cheese, but keep in mind: it’s much saltier. Use about half to start, then add more to taste.
Risotto Recipe

3 tips for making risotto

Making a risotto is an simple process: but there are a few things to remember to make the perfect dish. Here are our top tips for making a great risotto recipe:

  • Heat the broth. The Arborio rice immediately absorbs the broth if it’s hot, but if it’s cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
  • Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. It requires some babysitting, but grab a glass of wine and enjoy the process!
  • Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
  • It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.
Risotto Recipe

Types of risotto recipes

There are many variations on a risotto. Use this one as a template and add ingredients like sautéed or roasted vegetables, cooked shrimp, and so forth. This classic risotto recipe is basic as is, so you’ll want to serve it as a side dish with a protein (like roast chicken or a vegetarian main), or add some protein or other ingredients to round it out. Here are a few other risotto recipes and some ideas for additions:

Leftover storage

Lastly, how to store leftovers! Risotto is best the day it’s made, in our opinion. However, you can save it for up to 3 days refrigerated. Here are a few notes on reheating it:

  • The rice texture will become less creamy as it sits and especially when it’s chilled.
  • Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

And that’s it! We hope you enjoy this risotto recipe: let us know how it comes out in the comments below!

This risotto recipe is…

Vegetarian and gluten-free.

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Risotto Recipe

Classic Risotto Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.


Ingredients

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced
  • 1 quart vegetable broth or chicken broth
  • Kosher salt
  • 2 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
  • 1 cup shredded Parmesan cheese, plus more for garnish
  • Zest from ½ lemon
  • 2 teaspoons finely chopped fresh thyme (optional but recommended)
  • Freshly ground black pepper

Instructions

  1. Prep the vegetables: Prepare the onion and garlic and noted above.
  2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
  3. Sauté the vegetables: In a large same skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
  4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt). Serve with additional Parmesan cheese to top. 
  7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

  • Category: Side or main
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Risotto, risotto recipe

A Couple Cooks - Recipes worth repeating.

Roasted Broccoli Cheddar Risotto with Crispy Onions.

Broccoli cheddar risotto is my new favorite thing! I mean, this is basically like risotto mac and cheese. It’s unlike any risotto I’ve tried and so ridiculously good, I can hardly stand it.  It doesn’t even look as good as it tastes! The pictures don’t do it justice, I swear. ALSO. It’s probably a sin […]

The post Roasted Broccoli Cheddar Risotto with Crispy Onions. appeared first on How Sweet Eats.

Broccoli cheddar risotto is my new favorite thing!

roasted broccoli cheddar risotto with crispy onions

I mean, this is basically like risotto mac and cheese. It’s unlike any risotto I’ve tried and so ridiculously good, I can hardly stand it. 

It doesn’t even look as good as it tastes! The pictures don’t do it justice, I swear.

roasted broccoli on a sheet pan

ALSO.

It’s probably a sin to put cheddar cheese in risotto but here we are! 

cheddar risotto topped with roasted broccoli

Yes yes I know that I just gave you another risotto recipe last month, but I couldn’t help it.

I had leftover arborio rice and this combo… who can resist?!

roasted broccoli cheddar risotto with crispy onions

Plus, it comes together nicely because you can make the broccoli while the risotto cooks. Or you could even use leftover broccoli!

So while the risotto was doing its thing, I took that time and actually roasted the broccoli. I don’t think it’s any secret how obsessed I am with roasted broccoli. Which, yes, still blows my own mind considering I loathed any and all vegetables when I started this blog. But it’s true! And it’s easily my favorite, most-made vegetable in this house.

roasted broccoli cheddar risotto with crispy onions

I love roasted broccoli because of the charred, crispy edges, the depth of flavor that roasting brings and how it changes the texture so it’s more than palatable. You don’t necessarily HAVE to roast it if you don’t want to! You could steam, use a bag of frozen steamed broccoli even, or chop it small and keep it raw and just let the residual risotto heat soften it a bit. 

Totally up to you! I will always go with roasting. 

roasted broccoli cheddar risotto with crispy onions

And I make this risotto just like the scallop risotto that I posted last month. I use a dry white wine (like sauvignon blanc) and if you don’t have it on hand or don’t consume alcohol, you can just use more chicken or vegetable stock. 

Stir the risotto until plump and creamy, stir in the cheddar cheese (I like to use freshly grated white cheddar, but I threw in some sharp yellow cheddar too so you could see it!) and fold in the broccoli.

Then the topping!

Oh, it’s freaking good. I sprinkle a couple of the crispy onions on top for extra flavor and crunch. I just use the store bought version for this. You can also make them yourself if you wish, but I find that it’s unnecessary for this recipe. These make a huge difference on top and just add something really special.

roasted broccoli cheddar risotto with crispy onions

Finally! It’s up to you whether this is your main dish or a side dish. I know most restaurants considering risotto to be the main dish. I could easily eat this as the main dish – and the kids would too.

Eddie definitely prefers it as a side dish, so you can serve it as a side, or throw something else in it to bulk it up. Rotisserie chicken, smoked sausage, even beans.

roasted broccoli cheddar risotto with crispy onions

Now excuse me while I go dive into a bowl of this!

roasted broccoli cheddar risotto with crispy onions

Broccoli Cheddar Risotto

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Broccoli Cheddar Risotto

This broccoli cheddar risotto is like risotto mac and cheese! Roasted broccoli, creamy sharp cheddar and crispy onions. Delicious.
Course Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 6 cups chicken or vegetable stock
  • 4 garlic cloves, minced
  • 1 ½ cups arborio rice
  • ¾ cup dry white wine, like sauvignon blanc
  • 4 tablespoons unsalted butter
  • 8 ounces freshly grated sharp cheddar cheese
  • ½ cup crispy onions, such as French’s or 365 brand

Instructions

  • Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of the olive oil. Sprinkle all over with salt and pepper. Roast for 15 to 20 minutes, until golden.
  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the white cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!
  • Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.

roasted broccoli cheddar risotto with crispy onions

Heaven in a spoon.

The post Roasted Broccoli Cheddar Risotto with Crispy Onions. appeared first on How Sweet Eats.

Herb Brown Butter Scallops with Champagne Risotto.

We’re getting fun and fancy today with this scallop risotto! This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself.  Everyone deserves a bowl like this!  How can I […]

The post Herb Brown Butter Scallops with Champagne Risotto. appeared first on How Sweet Eats.

We’re getting fun and fancy today with this scallop risotto!

herb brown butter scallops with champagne risotto

This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself. 

Everyone deserves a bowl like this! 

seared scallops in brown butter

How can I even explain how wonderful this dish is?! I’m sure you can tell by the photos that it’s creamy and rich with flavor. It’s so satisfying and feels super special, especially if you’re not eating out in restaurants much right now. 

champagne risotto

I make risotto often (love this baked risotto if you’re looking for something even easier! you can find a step-by-step in my IG highlights) because Eddie loves it. It can be tedious to learn at first, but once you’re in the groove of making it, you just KNOW how to make it. It’s how mother lovett used to bake – like how she just *knew* when things looked right?

brown butter herb scallops

That’s how I feel about risotto!

I can tell by how my spoon feels in the rice and how the rice looks once liquid is absorbed. I promise if you cook risotto a few times, you will get it too! Until then, I’ve obviously included this delicious recipe down below for you.

herb brown butter scallops with champagne risotto

I always have white wine on hand. It’s my preference (when not pregnant, of course) and I use it in cooking quite a bit. I have made red wine risotto too and it’s actually super good. 

When going to grab my white wine for one of the recipe tests here, I landed on a mini bottle of champagne instead. Since it will be quite a while until I can drink champagne again, I happily took the bottle and decided it would work instead. And yes, I was right. 

Oh my gosh – it’s fantastic in this risotto. I did a mostly classic parmesan risotto with a base of champagne instead of pinot grigio. I still used a brut version, which is what we usually prefer anyway for cooking. It was dry enough and oh-so lovely. If you don’t have a bottle of champagne near by or you simply don’t think you will drink the bottle after you use some for the risotto, dry white wine will still work. 

herb brown butter scallops with champagne risotto

Ooooh let’s get to these scallops.

Scallops are such a treat for us! I grew up eating scallops once a year when my dad would make his baked scallops at the beach (this recipe is in my book Seriously Delish!), and I adore them. Eddie likes them too. These ones here are seared in some browning butter (it continues to brown as the scallops cook) and then showered with a few chopped fresh herbs. The end result is SO simple but buttery, delicious and flavorful.

Plus you just can’t beat that golden sear.

herb brown butter scallops with champagne risotto

The risotto and scallops together feels like such a luxurious, fancy meal. It’s not one we eat very often and that makes it perfect for a special occasion! It could be a lovely Valentine’s Day meal, or one you cook for yourself and enjoy with the extra champagne. The rice is a but creamy with that classic al dente bite. The scallops melt in your mouth. And let’s just say I love to make some extra brown butter to drizzle all over the bowl once everything is combined.

Might be the definition of heaven.

herb brown butter scallops with champagne risotto

Scallop Risotto

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Herb Brown Butter Scallops with Champagne Risotto

This scallop risotto is divine! Brown butter herb scallops served on top of champagne risotto. A super special meal made at home!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

champagne risotto

  • 6 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups arborio rice
  • ¾ cup dry champagne, sparkling wine or white wine
  • 4 tablespoons unsalted butter
  • ¾ cup freshly grated parmesan cheese

herb brown butter scallops

  • 3 tablespoons unsalted butter
  • 1 ½ pounds scallops
  • kosher salt and pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions

champagne risotto

  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the champagne. Cook until the champagne has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.

herb brown butter scallops

  • Heat a cast-iron skillet over medium heat. Pat the scallops completely dry with a paper towel and season them all over with salt and pepper.
  • Add the butter to the pan - it will almost immediately begin to brown in the cast iron. Place the scallops in a single layer in the pan. They cook quickly, so they probably only need about 2 minutes per side, depending on their size! I like to cook for 2 minutes, then flip and cook for 2 minutes more. Turn off the heat. They will continue to cook for another minute or so. Sprinkle the chopped parsley and chives over the scallops.
  • To make extra brown butter (if you want, not required!), place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds.
  • Scoop the risotto into a bowl and top with the scallops. You can serve this family style, with everything in one large bowl, or as separate servings. Drizzle more brown butter on top. If you’d like, you can sprinkle on some extra parmesan too!

herb brown butter scallops with champagne risotto

That buttery scallop goodness!

The post Herb Brown Butter Scallops with Champagne Risotto. appeared first on How Sweet Eats.

Vegan Mushroom Risotto

This article is from Delicious Everyday.
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, …

This article is from Delicious Everyday.

Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto.  When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish...

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Summer Risotto Stuffed Peppers.

Risotto stuffed peppers coming in hot! I mean, like literally. These are hot and cheesy and super comforting and delicious!  Such a good, satisfying summer meal. I can’t get enough.  These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm […]

The post Summer Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Risotto stuffed peppers coming in hot!

summer risotto stuffed peppers

I mean, like literally. These are hot and cheesy and super comforting and delicious! 

Such a good, satisfying summer meal. I can’t get enough. 

corn and zucchini in risotto pot

These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm and cheesy and wonderful. 

halved bell peppers in sauce

Now, this isn’t like super creamy, melt in your mouth risotto. I mean, it sort of is! Since we’re using the arborio rice. But it’s more like a quick risotto that comes together in a few minutes rather than an hour. And you stuff it in those peppers and then let it baked all together.

IT’S HEAVEN! 

summer risotto with parmesan

Much like my turkey taco stuffed peppers, the secret is roasting the peppers just slightly beforehand. This makes them slightly sweet and almost caramelly, it makes them more tender to bite and overall enhances the entire dish. And it really doesn’t take much work since it’s essentially passive time! Stick the peppers in the oven and prep the risotto while they do their little pre-roast.

summer risotto stuffed peppers before baking

Since we’re in the heart of summer right now, I like to keep things seasonal here and use corn and zucchini. You could also add in some chopped cherry tomatoes or even a whole other bell pepper! Anything you have on hand and love, that’s what you should use.

summer risotto stuffed peppers

I debated on the marinara under the peppers. Tomato saucy peppers were not exactly what I was going for, but after a few tests, I deemed the sauce necessary. They just need something a little extra to give them that comforting feel. And while I don’t put the marinara on top of the peppers, you can do definitely do that if you love your marinara! 

summer risotto stuffed peppers

Um, also – if it’s ten million degrees where you live, you can also make these on the grill. Do a quick pre-grill of the peppers, making the risotto as the recipe calls for, and then stuff the peppers and grill some more! You can use a cast iron skillet with marinara or if you skip the sauce, you can put them on a grill pan to catch any falling risotto. But ultimately, the flavor is fab.

Definitely a summer win!

summer risotto stuffed peppers

Risotto Stuffed Peppers

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Stuffed Risotto Summer Peppers

These risotto stuffed peppers are a great summer meal! Corn, zucchini, parmesan risotto all stuffed in sweet bell peppers and roasted. Yum!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 medium bell peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • ½ cup arborio rice
  • 1 cup chicken or vegetable stock, plus a little more in case it hydrated
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ears corn, kernels cut from the cob
  • 1 medium zucchini, diced
  • ½ cup finely grated parmesan cheese, plus extra for sprinkling
  • 1 ½ cups marinara sauce
  • ½ cup seasoned panko breadcrumbs

Instructions

  • Preheat the oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
  • Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add in the onions and garlic with a pinch of salt and cook for 1 minute. Add in the rice and cook, toasting it for 1 to 2 minutes. Stir in the corn and zucchini. Pour in the broth and a pinch of salt and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, then stir in the parmesan cheese.
  • Place the marinara in a baking dish. Place the peppers on top, cut side up. Scoop the rice into the peppers. Top with the breadcrumbs and an extra sprinkle of parmesan cheese.
  • Roast the peppers for 15 to 20 minutes. Top with fresh herbs. Serve immediately!

summer risotto stuffed peppers

Well aren’t you cute!

The post Summer Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Citrus Risotto

I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni…

I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni burgers, seems convoluted and requires what seems like a bunch of unnecessary steps. But like most of Judy’s recipes, the joke is on anyone who doubts her recipes, whose results are always spot-on. (I posted an easier pickled red onion recipe a while afterward, for those that don’t have the stamina to make hers.) One of her famous quotes about her cooking was, “Stop, think, there must be a harder way.”

This unusual combination of citrus and cooked rice prompted the cooks at her restaurant to question her sanity when she put it on the menu, but it’s really wonderful and a breeze to make. It requires just a short list of ingredients and pairs perfectly, with everything from grilled fish and shrimp, to seasonal vegetables like asparagus, peas or fava beans. But it shines just as brightly on its own, too.

Continue Reading Citrus Risotto...

Asparagus Risotto

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser! Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Otherwise known as, the best way to usher in spring! Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end (we certainly did!). What’s in asparagus risotto? You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need: White arborio rice: a short-grain Italian rice used for making risotto Asparagus Broth and dry white wine: wine is essential to the nuanced flavor! Lemon: fresh lemon pairs perfectly with asparagus Parmesan cheese: brings just the right savory notes Olive oil, butter, onion, garlic powder: For flavoring Toasted pine nuts: step it up with this Italian-style garnish (here’s how to toast them) The keys to making risotto Making risotto is actually quite […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!

Asparagus risotto

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Otherwise known as, the best way to usher in spring! Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote. Roast up some asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end (we certainly did!).

What’s in asparagus risotto?

You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:

  • White arborio rice: a short-grain Italian rice used for making risotto
  • Asparagus
  • Broth and dry white wine: wine is essential to the nuanced flavor!
  • Lemon: fresh lemon pairs perfectly with asparagus
  • Parmesan cheese: brings just the right savory notes
  • Olive oil, butter, onion, garlic powder: For flavoring
  • Toasted pine nuts: step it up with this Italian-style garnish (here’s how to toast them)
Asparagus risotto

The keys to making risotto

Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When Alex and I first started cooking, I remember thinking that risotto was something that came out of a box marked “risotto”. Turns out, it’s just a special way to cook arborio rice.

  • Use arborio rice. Make sure to find short-grain white arborio rice for this recipe. You should be able to find it at most grocery stores. This variety of rice becomes plump
  • Heat the broth first. Start with warm broth (this recipe uses some water too, so you don’t have to buy more than 1 quart). This helps it to cook right into the warm rice without lowering the temperature of the food.
  • Add warm broth 2 ladles at a time and stir until integrated. That’s all you have to do! Once the broth cooks into the rice, add another two ladles.
  • Cook until creamy & al dente, then add Parm. Keep cooking this way until the rice is creamy but still a bit al dente (with a little bite in the center). It should take about 12 minutes. Then add the Parmesan cheese and stir vigorously for 2 minutes.
Asparagus risotto

How to cook the asparagus: roast it!

While that risotto is bubbling, you’ll roast up a pan of asparagus until it’s tender. We love that this veggie adds fiber to the risotto, making it more filling and nutritious! How to cook asparagus? Use the concept from our Roasted Asparagus. It’s so easy: just about 10 minutes in a very hot oven makes it perfectly tender. Here are some tips on the asparagus side of this risotto:

  • Prep the pan and have it ready to go while making the risotto. You’ll prep everything and get your pan of asparagus ready, then start the risotto. Because…
  • Time it so the asparagus finishes just as the risotto does. When the asparagus comes out of the oven, it’s perfectly bright green and tender. You’ll want to catch it just at that point so it’s at its brightest color when you serve. Overcooking the asparagus makes it turn a drab green color.
  • Leftovers lose the color in the asparagus: but still taste good! The asparagus will fade to a yellow green color in leftovers. But they still taste wonderful: they’re just not showy for serving to guests.
Roasted asparagus

Why to make this asparagus risotto

This risotto is the absolute perfect spring recipe, filled with bright green fresh and tangy flavors! Of course, you can also serve it any season you can find good asparagus. A few recipe testers tried this recipe for us: here’s what they had to say!

  • “We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!” -Connie
  • “It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen
Best Asparagus risotto

What to serve with risotto

Sometimes it’s hard to decide how to make risotto into a full meal (Alex and I have been there)! Accessorizing with a salad makes for a healthy vegetarian dinner. Of course, it want to add crunchy, savory garlic bread we won’t judge! Here are a few ideas for what to serve with risotto:

  • Easy Arugula Salad Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing.
  • Classic Garlic Bread It’s crunchy on top, chewy on the inside, and full of flavor: the perfect side to go with pasta or tomato soup.
  • Fennel Orange Salad A fancy and refreshing side dish! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

PS if you love risotto, make sure to try our Butternut Squash Risotto, Mushroom Risotto, Roasted Cauliflower Risotto and Parmesan Risotto.

This asparagus risotto recipe is…

Vegetarian and gluten-free.

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Asparagus risotto

Best Asparagus Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!


Ingredients

  • 1 quart vegetable broth
  • 1 quart water
  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the other half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper
  • Optional garnish: Toasted pine nuts

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
  3. Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
  5. Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  6. Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
  7. Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Asparagus risotto

More asparagus recipes

Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:

  • Asparagus Salad with Feta Bursting with flavor and totally versatile! It highlights sauteed asparagus with lemon, radishes, feta, and a Dijon dressing.
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
  • Easy Baked Asparagus An easy side dish that’s a hit with everyone. The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.

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Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

“Carbonara must be eaten hot,” Italian cookery writer, Anna Del Conte, writes in her…

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


“Carbonara must be eaten hot,” Italian cookery writer, Anna Del Conte, writes in her memoir, Risotto With Nettles.

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Toasted Cauliflower and Brie Baked Rosemary Risotto.

Today is the day we make baked risotto! Oh yes, we’re baking this goodness. No need to stand over the stove tonight after a super busy day. We’re going to bake it and be productive baby. Please look at this creamy, dreamy, cheesy pot right here. The spoonfuls are perfect! Just when I thought this […]

The post Toasted Cauliflower and Brie Baked Rosemary Risotto. appeared first on How Sweet Eats.

Today is the day we make baked risotto!

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Oh yes, we’re baking this goodness. No need to stand over the stove tonight after a super busy day. We’re going to bake it and be productive baby.

Please look at this creamy, dreamy, cheesy pot right here. The spoonfuls are perfect! Just when I thought this risotto was my favorite…

prepping baked risotto

So! I actually have a baked risotto in my first book, Seriously Delish. And by the time I finished the book, it was one of my favorite recipes. It’s baked breakfast risotto (!!!), with the premise being that you don’t HAVE to stand over a pot of risotto and stir it for an hour at 7am. Instead, you can bake it, throw an egg on top and enjoy being cozy!

Or enjoy friends for brunch and use the extra time to make mimosas! 

You know, the important things. 

Basically, it’s making risotto a teeny bit easier. Makes it weeknight friendly!

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

I don’t find risotto to be difficult and often, it’s easier for me to just make it on the stovetop anyway since I’m cooking constantly. The only part that I find tedious is warming the broth separately. I don’t know why this bothers me so much, but it does, darn it! And that’s where baked risotto comes into play.

With baked risotto, you add it ALL to one pot and throw it in the oven. Go do something (un?)productive for a half hour or so, like watch Love is Blind or do laundry or lose yourself in the internet vortex and then spend another 10 minutes wallowing in self pity since you did nothing.

Either way, your risotto will be done by that time. It’s all good!

It can cure all things.

I use this technique of adding hot water to the risotto once it’s finished baking – it instantly makes it taste and feel like it came right off the stovetop! It’s a miracle worker, I tell you. Fresh from the pot. Love.

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Oh and here’s what we’re putting in the risotto! Toasted cauliflower. Saute some onions and garlic juuuuuust until the point of browning and then throw cauli florets in there and do the same. You want them all toasty and golden and brown and full of flavor.

Then you throw in your rice and toast it for a minute or so too. But it’s all in the same pan which means I can just proclaim OMGit’ssoeasy! 

Add your stock, your wine and let it bake until all the liquid is absorbed.

Finally, do that warm water trick at the end, stir in tons of parmesan, then some cubed brie cheese which will slowly melt into enternity. 

Sprinkle with more rosemary and eat a bowl while snuggled on the couch watching the disgrace that is the Bachelor because you can’t turn your eyes away!

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

This sounds like a perfect Monday to me. 

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Baked Risotto

 

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Toasted Cauliflower and Brie Baked Risotto

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 tablespoons unsalted butter
  • 1 sweet onion, minced
  • 2 garlic cloves, minced
  • pinch of salt and pepper
  • 1 head cauliflower, cut into florets
  • cups arborio rice
  • 1 tablespoon chopped fresh rosemary, plus more for garnish
  • 4 cups vegetable, or chicken stock
  • 1/2 cup dry white wine
  • 1 cup hot water
  • ¾ cup grated Parmesan cheese
  • 1 4-ounce wheel brie cheese, chopped

Instructions

  • Preheat the oven to 350 degrees F.
  • Heat a large oven-safe skillet skillet or dutch oven over medium-low heat. Add the butter and once melted, stir in the onion and garlic with a pinch of salt and pepper. Cook for 5 minutes.
  • Stir in another tablespoon of butter and add the cauliflower. Cook, stirring often, until the florets are golden and toasty, about 5 to 6 minutes. Add the remaining tablespoon of butter. Stir in the rice and rosemary. Cook for 1 to 2 minutes, until the rice is translucent. Add in the stock, wine and another generous pinch of salt and pepper. Stir until combined.
  • Place the skillet in the oven and cook for 35 to 40 minutes, until the liquid is absorbed.
  • Remove the skillet from the oven and immediately stir in the hot water, parmesan cheese and chopped brie cheese. Taste and season with more salt and pepper if necessary. Sprinkle some more fresh rosemary on top and serve immediately.

Notes

adapted from pure wow

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

The post Toasted Cauliflower and Brie Baked Rosemary Risotto. appeared first on How Sweet Eats.