Risotto-recipes

Easy Mushroom And Spinach Risotto

When you’re in a rush and want to cook something simple yet tasty for dinner, pull out this risotto recipe that is sure to become a household favourite. Most of the ingredients you’ll probably already have in your panty, so it’s perfect when you’re stuck for ideas.

Ingredients:

1 litre salt reduced chicken stock

Olive oil

1 tsp crushed garlic

2 shallots, finely chopped

250g mushrooms, finely sliced (button mushrooms are fine but for more flavour use Portobello)

1 ½ cups Arborio rice

½ cup dry white wine

150g baby spinach

¾ cup finely grated parmesan

30g butter

Method

  1. Put stock and one cup of water in a saucepan over medium heat and bring to a simmer.  Reduce heat to low and keep hot.
  2. Heat one tablespoon of olive oil in a fry pan over a medium-high heat then cook shallots and mushrooms until shallots are soft.
  3. Add rice and garlic then cook for a further 2 minutes whilst stirring.
  4. Add wine and cook for 30 seconds or until wine has been absorbed.
  5. Add ½ cup of stock mixture to the rice, hen leave until stock has been absorbed, stirring occasionally.
  6. Repeat step above with the remaining stock mixture until the rice is tender.
  7. Remove the pan from heat and stir in spinach, parmesan cheese and butter.
  8. Season with salt and pepper and sprinkle with grated parmesan.

For a slightly different flavour try adding some chopped cooked bacon and shredded leftover chicken.

Image via taste.com.au

September 14, 2014

Baked Risotto Rice Balls Recipe

This is a perfect way to get your children eating rice when they find it difficult to use a spoon. Fussy feeders will enjoy feeding themselves and the flavour possibilities are endless. This recipe is for a simple mushroom risotto which you can make into small balls. You can use any leftover risotto you like.

Serves 4 or more

Ingredients

2 tbsp oil

2 garlic cloves, crushed

1 onion, finely diced

2 cups arborio rice

4 cups reduced salt stock or water

2 cups diced mushroom

3 frozen spinach cubes or 2 cups chopped fresh spinach

1 cup grated parmesan

2 eggs

1 cup breadcrumbs (or gluten-free alternative, such as corn crumbs)

Method

  1. Heat a pan over a medium-low heat. Add half the oil and pan-fry garlic and onion. Add rice and lightly pan-fry, then add 1/2 cup stock/water and stir until absorbed. Keep adding stock a bit at a time until rice is cooked.
  2. While rice is cooking, heat a separate pan, add remaining oil and fry mushrooms until lightly brown. Add spinach and cook until mushrooms are tender and water from the spinach has evaporated.
  3. When rice is cooked, add in spinach, mushrooms and parmesan. Stir through.
  4. Place risotto in a shallow dish and let it cool in the fridge.
  5. To make the risotto balls, lightly whisk eggs with a fork and place crumbs in another bowl.
  6. Scoop out a golf ball-size handful of rice mixture, dip into the eggs and then dip into the breadcrumbs. Mould in your hands.
  7. Place into a lined tray and repeat. Spray with oil spray.
  8. Preheat oven to 200 degrees Celcius or 180 degrees Celsius fan-forced. Cook risotto balls for 15 minutes or until golden brown.

Recipe via The Healthy Mummy

August 23, 2014

Creamy Salmon Risotto

This delicious risotto is perfect for an easy midweek dinner, with chunks of hot smoked salmon, spinach and luscious creme fraiche.

Serves 4

Ingredients

150g Tassal Hot Smoked Salmon Flakes

2 tbsp olive oil

2 cloves garlic, finely chopped

3 cups arborio rice

5 cups chicken stock, hot

2 lemons, finely grated rind and juice

100g spinach leaves, chopped

100g parmesan cheese, grated

½ cup crème fraiche

Handful frozen peas

Cracked pepper to taste

Dill sprigs to serve

1 lime, cut into wedges to serve

Method

1. Heat oil in a large frying pan over a medium heat and sauté garlic for 1 minute. Add the arborio rice to the pan and toast for 2 minutes stirring constantly. Add the lemon juice and rind to the stock.

2. Add the stock one ladle at a time to the rice, stirring well after each addition until all of the stock is absorbed and the rice is tender. Stir in the spinach leaves, crème fraiche and peas until well combined.

3. Fold in the flaked salmon. Serve immediately seasoned with cracked pepper and garnish with sprigs of dill leaves and a wedge of lime.

What’s your favourite risotto?

April 24, 2013