Easy Risotto Recipes

[EternalOptimist7]

I always get put off making risotto as it seems to be so time consuming ( ladelling the stock etc) but I really like it. Does anyone have a straightforward recipe? I already have some Arborio rice.

Yes!

500g chicken breast
6 bacon medallions
1 onion
Chopped and browned in an oven proof pan

200g risotto rice
500ml chicken stock
100g tomatoes

All into the pan then in the oven at 180c for 30mins

I have been known to add mushrooms too, its pretty flexible

Google the BBC Good Food easy bacon and pea risotto - so simple, you don't even need to stir!

I like microwave risotto recipes like these www.bbc.co.uk/food/recipes/microwave_butternut_99796 and www.bbcgoodfood.com/recipes/easiest-ever-seafood-risotto

Are microwave risotto reviews any good?

@whymustyoubringinthebirds does that serve 4?

Sounds delish.

Sorry recipes, not reviews

I'm pretty sure Delia has a recipe for an oven risotto.

Microwave risotto is fine , it tastes as good as when I make it properly , I usually mix some cream cheese of some description in after cooking . I generally do pea or mushroom .

This is delicious and baked on the oven - minimal stirring!

www.bbcgoodfood.com/recipes/smoked-haddock-leek-risotto

• in the oven

The Delia oven risotto is amazing, I'd completely forgotten it. A bit of bacon and lots of cheese. Leeks too, I think? And it's also delicious without the bacon if you want a vegetarian version.

www.olivemagazine.com/recipes/vegetarian/leek-and-parmesan-risotto/

It's so easy, really.

Finely chop a leek, a stick of celery and a carrot, fry them in a mixture of butter and oil, with some minced garlic or garlic puree if you want. Then add a mugful of risotto rice and two chicken breasts chopped into chunks, (or chunkily cut mushrooms if you are veggie) stir and cook until the rice looks translucent. Add two mugfuls of stock or water and a stock cube - veggie or chicken and a mugful of white wine, some fresh or dried thyme, some black pepper and grated zest of lemon if you like. Add a mugful of frozen peas. Stir. Put the lid on. Cook on a low heat stirring occasionally. No need to add ladle by ladle, though I find it's easy. I just add a ladleful and then make the salad. Another ladle, lay the table etc, until it's cooked. If it looks dry and is sticking, just add half a cup more water or stock. At the end, grate in some parmesan or grana padano or cheddar cheese.
Takes about 30 mins and tastes wonderful.

I never do all that ladling and stirring.
For my usual prawn one I fry the onion and then the rice in a big sauté pan with a lid until it crackles a bit, add the white wine, then all the stock (made with prawn cooking water, stock cube, garlic and bay leaves) plus a bit of tomato purée, bring to boil, turn down to simmer, leave to cook, give an occasional stir or top up. Once almost ready I add cooked prawns, turn off heat, add lid, leave for 5 mins.

Always fine.

Fry onions and garlic in oil fb your choice
Add risotto rice and stir around
Add a small amount of stock and mix in let it absorb then turn down to simmer, then add some more and keep adding once in half way through I chuck the rest in lid on and just check every 5 mins or so will take 25mins ish. (300g risotto rice to 1litre stock is what I do)
If I’m adding stuff I’ll cook that separately and mix in at the end.
It’s nicer adding a bit at a time but I’ve also just chucked it all in and checked after 15mins and it still cooks but not as creamy consistency

Here’s the JamieOliver basic risotto - can add mushrooms, or pea and prawns, or bacon and borlotti beans. It’s a good base for many flavours:
www.jamieoliver.com/recipes/rice-recipes/a-basic-risotto-recipe/

[quote AnathemaPulsifer]Here’s the JamieOliver basic risotto - can add mushrooms, or pea and prawns, or bacon and borlotti beans. It’s a good base for many flavours:
www.jamieoliver.com/recipes/rice-recipes/a-basic-risotto-recipe/[/quote]
This makes me want to buy the vermouth it sounds amazing!!!

I make a chicken and chorizo baked rice - similar to @Whymustyoubringinthebirds recipe.

I cube chicken thighs (the skinless, boneless ones), and some chorizo (50-100g - more if I am feeling generous). Then roughly chop a couple of peppers, and slice an onion.

Heat some olive oil and crisp the cubed chorizo, then add the chicken to brown. I add smoked sweet paprika, and the onions and peppers, and saute a bit, then add rice, chicken stock (about 100mls for each 100g of rice), tomato passata and, if I have them, either halved fresh cherry tomatoes, or a tin of cherry tomatoes, then cover the top with a cartouche (a sheet of baking paper that I wet under the tap, scrunch up, and lay onto the surface of the rice mixture). Then cover with a lid, and bake in a 180 degree oven for about 25 minutes, until the liquid is absorbed, and the rice is cooked.

You can do everything up to the point where it goes in the oven during the day, and just bung it in the oven when you want to make tea - it will need a bit longer as it has to come up to temperature, but I find it means I can do the work during the day, before my get up and go has got up and gone, and I only have to do the easy bit, come the evening.

@EternalOptimist7

I always get put off making risotto as it seems to be so time consuming ( ladelling the stock etc) but I really like it. Does anyone have a straightforward recipe? I already have some Arborio rice.

This is really nice I make this quite often

www.bbcgoodfood.com/recipes/creamy-courgette-risotto

Thanks everyone, really helpful. Going to make the smoked haddock one on Saturday.

Tearsfortiers do you think the smoked haddock & leek risotto will freeze?

I don't bother with the stirring and just add a tablespoon of cream cheese in at the end to get a creamier texture.