Risotto Recipe For Beginners

Risotto Recipe for Beginners, looking for these recipes? check this for 5 best Risotto Recipe for Beginners: Easy Lunch in 10 Minutes – Summery Tomato Risotto , 10-Minute Chestnut Risotto , 5 Minute Milk Risotto that Kids Love , Quick Cheese Cream Risotto , Time-Saver Carbonara Risotto

10-Minute Chestnut Risotto

image credit: cookpad.japan cookpad.com

Ingredients

1 serving

  • 10 Roasted/processed chestnuts (unsweetened)
  • 1 rice bowl's worth Cooked white rice
  • 1 Parmesan cheese
  • 20 ml White wine
  • 200 ml Consomme bouillon cubes
  • 1 dash Salt and pepper
  • 1 small Finely chopped onions
  • 10 grams Butter
  • 20 ml Heavy cream to taste
  • 1 dash Parsley/rosemary, minced
  • Steps

  • Defrost the frozen rice. Peel the roasted chestnuts and break into 2-3 pieces. Cook the onion in butter.
  • Add the chestnuts and cook, then pour in the white wine. Add the rice and bouillon. Simmer for 5-8 minutes on medium to low heat.
  • Stop the heat, mix in the cheese, and season with salt and pepper. Top with shredded parsley or rosemary.
  • 5 Minute Milk Risotto that Kids Love

    image credit: cookpad.japan cookpad.com

    Ingredients

    2 servings

  • 1 Spinach (frozen)
  • 1/3 Canned tuna
  • 1 Egg
  • 1 Salt and pepper
  • 1 tsp Butter
  • 200 ml Milk
  • 1 rice bowl full Plain cooked rice
  • 2 Tbsp Heavy cream (optional)
  • Steps

    5 mins

  • Melt the butter in a small sauce pan, stir-fry the spinach (use frozen spinach as-is), and add the canned tuna (drain the excess oil beforehand).
  • Beat the egg, pour it into the pan from Step 1, stir-fry with the other ingredients and continue stirring as you would when making scrambled eggs. Season with salt and pepper.
  • Pour in the milk, once simmered with the other ingredients, add the rice.
  • Simmer until the rice have plumped up and thickened, (pour in the heavy cream if you have some), and it’s done.
  • Easy Lunch in 10 Minutes – Summery Tomato Risotto

    image credit: cookpad.japan cookpad.com

    Ingredients

    1 serving

  • 120 grams Hot cooked white rice
  • 120 grams Tinned chopped tomatoes
  • 1/4 medium Onions (finely chopped)
  • 2 tbsp Carrot (finely chopped)
  • 20 grams Tinned sweet corn
  • 30 grams Shredded cheese (easy melting type)
  • 1 tbsp Olive oil
  • 1 as required Grated Parmesan cheese
  • 1 dash Krazy Salt (or plain salt)
  • 1 dash Black pepper
  • Soup stock
  • 1 ★ Soup stock cube
  • 200 ml ★ Water
  • Steps

  • Put the ★ ingredients in a heat-proof dish and microwave for about 1 and 1/2 minutes at 600W. Crush any lumps with a spoon.
  • Finely chop the onion and carrot. Drain the sweet corn.
  • Heat the olive oil in a frying pan and fry the onion and carrot. Add the tinned tomatoes, corn, and rice and stir quickly.
  • Add the soup stock to Step 3 and cook over a medium heat until thickened (about 3 minutes).
  • Turn off the heat and add the shredded cheese. Stir quickly and add the Krazy Salt and black pepper.
  • Transfer onto a serving dish and sprinkle with Parmesan cheese and parsley.
  • Time-Saver Carbonara Risotto

    image credit: cookpad.japan cookpad.com

    Ingredients

    1 serving

  • 1 rice bowl's worth Hot cooked white rice
  • 1 Bacon (ham or seafood is fine)
  • 150 ml Milk (or heavy cream)
  • 1 Egg
  • 1 Consommé cube
  • 1 tbsp Grated cheese
  • 1 Black pepper
  • Steps

  • Cook the bacon on medium heat until aromatic and golden brown.
  • Add the milk and consommé and cook on low. Mix as the consommé dissolves.
  • Once it starts bubbling, add the grated cheese and rice.
  • Simmer on low heat for 3 minutes, and check the flavor. Add salt if you don’t think it’s salty enough. (the salt from the bacon and consommé is enough, so I omit it).
  • Pour in the egg, and cook for 30 seconds on low heat while mixing, then stop the heat.
  • Transfer to a serving plate, top with black pepper if you like, and it’s complete.
  • Quick Cheese Cream Risotto

    image credit: cookpad.japan cookpad.com

    Ingredients

    1 serving

  • 200 ml Heavy cream (or milk)
  • 1 Soup stock cube
  • 1 Easy-melting sliced cheese (or grated cheese)
  • 1 Bacon (ham, seafood also OK)
  • 1 Broccoli (or parsley)
  • 1 rice bowl's worth Hot cooked white rice
  • Steps

  • Add the bacon and microwaved broccoli to a frying pan and stir-fry.
  • Add the heavy cream and soup stock cube and simmer until it boils. I use a spatula to break up the broccoli. But it’s up to you.
  • Add the rice and simmer for 2-3 minutes until thickens.
  • Add the grated cheese last. I relied on the saltiness of the bacon and soup stock cube and didn’t add any salt. Taste it and adjust it accordingly.
  • Transfer to a serving plate and it’s complete.
  • Top with grated cheese if you like before eating. You can also top with coarsely-ground black pepper.
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