Risotto recipes?

Question

Any good & easy to make risotto recipes? It musnt contain wine or mushrooms (as my kisd dont like them).

Answer 1

Ingredients
1 oz butter
2 tablespoons of olive oil
2 pints of chicken stock
6 oz cooked chicken, chopped
4 oz chopped ham
4 oz chopped carrots
2 oz prawns
4 oz peas (cooked or frozen)
1 red pepper (deseeded and chopped)
12 oz of risotto rice
1 teaspoon of mixed, dried herbs
Pepper and salt
Grated parmesan cheese
1 large onion finely chopped

Method
Take a large fairly deep frying pan and pour in the oil. Heat until hot. Add the chopped
onions and fry for about half a minute until translucent. Then put in the rice and the carrots
and cook for a minute or two more until the rice has also gone translucent.
. Pour in half the stock and the chopped peppers
and a little pepper and salt. Cook uncovered until the rice is dry but not sticking. Add the
remaining stock, chicken, chopped ham, peas and prawns and cook for a few more minutes,
until the rice is tender and has absorbed most of the moisture (it should be a creamy consistency).
Add the butter and herbs, stirring it well and if you like, transfer it to a suitable dish to
serve at the table. Sprinkle the Parmesan cheese over the top and accompany the risotto with
some nice crusty bread and salad. It is delicious!

Answer 2

Champagne Risotto Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Date Night 4 thin slices prosciutto 3 cups reduced-sodium chicken broth 12 asparagus spears, cut diagonally into 1-inch pieces 2 tablespoons butter, divided 1 shallot, finely chopped 3/4 cup Arborio rice or medium-grain white rice 3/4 cup Champagne 1/4 cup freshly grated Parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 450 degrees F. Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer. In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Answer 3

You can put anything in a risotto, so just chose things the kids like. You don't need to use wine at all, just use a vegetable stock and make sure you use Arborio rice, it's the best rice for risotto.

Take the link for a basic risotto recipe, skip the wine you don't need it and put any veg or meat in that you and the kids like

Answer 4

Get risotto rice, put some oil in a pan and slowly fry some onions until soft but not brown...about quarter of an onion will do.....put rice in pan and coat with the oil....add hot stock. chicken stock cube in boiling water will do....keep stirring for about 15 mins until rice creamy...add what ever you want...usually Parmesan cheese, puree garlic, and then whatever, seafood, chicken are good...and that's it.

Answer 5

There are loads of the BBC website. I made a butternut squash one off there. This is the link to all the risotto recipes.

Answer 6

Just sub chicken stock or veggie stock for wine in any recipe you like......


Herbed Risotto

1½ cup(s) Arborio Rice
3/8 cup(s) Finely Chopped Onion
1½ clove(s) Finely Chopped Garlic
1½ Tbsp Fresh Chopped Parsley
3/4 cup(s) Heavy Cream
3/4 cup(s) Grated Parmesan Cheese
3/8 cup(s) White Wine
Salt and Black Pepper to taste
4½ cup(s) Chicken Broth (simmering)
1½ Tbsp Fresh Chopped Oregano
1½ Tbsp Fresh Chopped Basil
3 Tbsp Olive Oil

Procedures
In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes).

Add rice and stir until the rice is well coated with the oil.

Pour in the white wine and stir rice until wine is absorbed.

Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed.

Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry.

The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta).

Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese.

Mix well and season with salt and pepper.

Remove from heat and transfer to serving dish. Top with extra Parmesan cheese. Serve immediately.

Serves 6.

--Olive Garden website
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Asparagus Risotto

1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1½ cups Arborio rice
1½ cups dry white wine
Zest of one lemon
¼ cup grated parmesan cheese

Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.

In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.

Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.

Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese. Makes 4 servings.

--Family Circle, 2006

Answer 7

i know the recipe

There are many theories as to how to make the perfect risotto but there are a couple of key points everyone agrees on: you need the right type of the rice and you need a decent, hot stock.

How you add the stock is a matter for debate. Traditionally it's ladled over the rice and lots of stirring takes place until the stock is absorbed. However, modern time-saving methods involve adding all the stock at once and popping the whole thing in the oven or just cooking it gently over the stove.

With the combination of different grains, stocks, flavourings and methods of cookery, you can ring the changes to make a huge variety of dishes.

Rice varieties
The three most popular grains of risotto rice you'll find are:

Arborio The most popular grain, it is large and rounded and has a wonderful creamy texture.
Carnaroli Fork's favourite grain - this long, elegant grain that tends to hold its shape well even when completely cooked. It's a good choice if you find your risotto always turns a little mushy.
Vialone nano Now available in this country, this is said to have the creamiest, smoothest texture of all.



Get risotto rice, put some oil in a pan and slowly fry some onions until soft but not brown...about quarter of an onion will do.....put rice in pan and coat with the oil....add hot stock. chicken stock cube in boiling water will do....keep stirring for about 15 mins until rice creamy...add what ever you want...usually Parmesan cheese, puree garlic, and then whatever, seafood, chicken are good...and that's it.

or try the other methods

Just sub chicken stock or veggie stock for wine in any recipe you like......


Herbed Risotto

1½ cup(s) Arborio Rice
3/8 cup(s) Finely Chopped Onion
1½ clove(s) Finely Chopped Garlic
1½ Tbsp Fresh Chopped Parsley
3/4 cup(s) Heavy Cream
3/4 cup(s) Grated Parmesan Cheese
3/8 cup(s) White Wine
Salt and Black Pepper to taste
4½ cup(s) Chicken Broth (simmering)
1½ Tbsp Fresh Chopped Oregano
1½ Tbsp Fresh Chopped Basil
3 Tbsp Olive Oil

Procedures
In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes).

Add rice and stir until the rice is well coated with the oil.

Pour in the white wine and stir rice until wine is absorbed.

Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed.

Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry.

The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta).

Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese.

Mix well and season with salt and pepper.

Remove from heat and transfer to serving dish. Top with extra Parmesan cheese. Serve immediately.

Serves 6.

--Olive Garden website
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Asparagus Risotto

1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1½ cups Arborio rice
1½ cups dry white wine
Zest of one lemon
¼ cup grated parmesan cheese

Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.

In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.

Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.

Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese. Makes 4 servings.

or use this website
http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&scope=recipes&page=1&pagesize=15&SuppressCaching=0&attrib_26=keywords&oper_26=eq&val_26_1=risotto&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq&submit=Search

hope this helps you

Answer 8

I use chicken broth, saffron, parmagiano reggiano