5 Easy Risotto Dinner Recipes

There are plenty of classic Italian dishes out there – pizza and pasta dominate the list.  But there’s another classic that comes in many variations and is very simple to make – risotto.  This is a rice based dish that is creamy, warming and very easy to make at home.  Let’s look at the best easy risotto dinner recipes to help you enjoy this traditional Italian dish.

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What is risotto?

Risotto is often called the rice version of Mac and Cheese.  It cooks slowly with liquid being added a little at a time and this means the rice releases starches and creates a creamier, velvety texture to sauce.  It also means the rice is slightly al dente but softer than in other dishes.

It is often best to serve risotto as soon as you finish cooking it.  Otherwise, those starches that make the dishes so tasty will start to set.  If you make too much, you can always reinvent leftovers into other dishes such as arancini risotto balls.

What rice should you use?

One of the big questions when looking at these dishes is what rice should you use for risotto?  Well there are a few options and also a couple to aim to avoid.

The basic answer is that the best rice for risotto is one that is a short or medium grain in size, plump and has a high starch content.  These are also the types of rice that can handle the constant stirring of the dish without breaking up.  They end up soft with a little chewy centre.  The three most common risotto rice are:

• Arborio – this is the most widely available type of rice that is a medium grain.  It can be a little tricky as can be overcooked and go mushy but if you watch the dish you should be fine
• Carnaroli – this is the one that chefs love to use for risotto as it keeps its shape and is also the creamiest
• Vialone nano – this is a shorter grain rice that comes from the Veneto area of Italy and has a high starch content.  It cooks quickly and is very creamy

You can also use almost any short or medium grain rice if you need to, just watch that it doesn’t overcook and become mushy.  There are some to avoid – long grain rice like basmati or jasmine is a bad choice.  That’s because these don’t have enough starch in them to make for a creamy dish.

How to store, freeze and reheat risotto safely

If you ask Robert about the foods that are most risky when it comes to food poisoning, rice will always be near the top of the list.  That’s why it is important to be careful when storing, freezing and reheating any dish containing rice and risotto is no different.

Storing risotto

Once it is cooked, you can store risotto.  The only thing to be aware of is the starch will thicken and you need to do a little work when you reheat it.  Whatever the case, only ever keep it in the fridge for up to three days then dispose of it.

Freezing risotto

It isn’t a good idea to freeze risotto because rice gets very tough once frozen and the texture could become very grainy.  So, if you have too much, store it in the fridge for up to three days.

Reheating risotto

There are a few little hacks to reheating risotto and keeping that nice creamy texture.  One is to use ¼ cup of chicken or vegetable stock (broth) per cup of risotto.  Add it all to a pan and mix over heat until the rice warms up.  Add a little more stock if the sauce is still too thick.

Another option is to reform it into something different.  We mentioned risotto balls before, and another idea is something like risotto fritters.  Add some eggs to the cold risotto, shape into balls and coat in breadcrumbs then pan fry to create a new lunch or snack.

5 easy risotto dinner recipes

Now we understand the basics of an easy risotto dinner recipe, let’s get into the actual recipes.

Traditional Stand and Stir Risotto

If you were to pop into an Italian house serving a family favourite risotto, there’s a good chance this would be the way they would make it.  There’s a bit more work involved but for getting the hang of how to make risotto before you embark on variations, it is perfect.

Ingredients:

• 6 cups chicken stock (broth)
• 6 tablespoons butter, divided
• 3 cloves garlic, finely minced
• 1 small shallot, finely minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup Parmesan cheese, freshly grated
• 2 tablespoons fresh parsley, finely chopped
• Salt and freshly cracked pepper, to taste

Directions:

Heat broth in a medium-sized saucepan over low heat.

Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add garlic and shallot and cook for approximately 1 minute.

Add rice and stir with a wooden spoon until it is thoroughly coated and becomes a golden colour. Add wine and stir constantly until the liquid is fully absorbed.

Add ½ cup of warmed chicken broth to the rice and stir until it is completely absorbed. Repeat with remaining broth, adding ½ cup at a time while stirring constantly. This process should take 15 – 20 minutes or until the rice is al dente.

Remove from heat and add remaining butter, Parmesan cheese, and parsley. Stir until cheese and butter are melted. Season with salt and pepper, to taste.

Easy Baked Risotto

If you want something that is very traditional style but doesn’t need quite as much constant attention, this baked risotto recipe is ideal.  It works perfectly with something like marinated asparagus and a main meat such as roasted chicken or beef.

Ingredients:

• 5 cups chicken stock, divided and heated
• 4 tablespoons butter, divided
• 1 small onion, chopped
• 3 cloves garlic, finely minced
• ½ cup dry white wine
• 1 ½ cups Arborio rice
• Chicken stock
• Parmesan cheese
• Salt & Pepper
• Fresh Parsley, chopped

Directions:

Preheat oven to 350/175 degrees.

In a small saucepan, heat chicken stock over medium heat.

In a Dutch oven (or other oven-proof pan with a fitted lid), melt 2 tablespoons butter. Add chopped onion and sauté until translucent over medium heat, 5 – 10 minutes. Add garlic and white wine. Cook for 2 minutes to soften the raw wine taste.

Add rice and stir with wooden spoon until coated with liquid from pan. Add 4 cups of chicken stock and cover with a tight fitting lid. Pop in oven and check after 30 minutes. If a lot of liquid remains, continue cooking in 5 minute increments until excess liquid has been absorbed.

Remove from oven and stir in remaining cup of stock, Parmesan cheese, and butter. Stir vigorously until a creamy consistency is achieved. Season with salt and pepper to taste. Gently stir fresh parsley in for added flavour and colour.

Lemony Prawn Pea Risotto

Normally, Italian dishes don’t include both cheese and seafood so if you want to be traditional, leave out the Parmesan.  But I’m a cheese fan so it goes into the dish for me!  Remember not to cook the rice before starting the dish to get that starch.  And if you want added flavour, chop the prawns in half before adding them to the dish.

• Prep time: 15 minutes
• Cook time: 35-40 minutes
• Serves: 4-6

Ingredients:

• 5 c. fish or chicken stock, divided
• 1 lbs. large prawns (or shrimp), peeled, deveined, and tails-on
• ¼ c. extra virgin olive oil, divided
• 1 small yellow onion, finely diced
• 1 large stalk celery, finely diced
• 2 garlic cloves, minced
• Sea salt and black pepper, to taste
• 1½ c. Arborio rice
• ½ c. dry white wine
• 1 c. frozen peas
• 3 T. fresh parsley, chopped
• 2 t. fresh lemon zest
• 1 T. fresh lemon juice
• ¼ c. Parmesan cheese, freshly grated (optional)
• 2 large lemons, quartered

Garnish with additional fresh parsley and grated cheese, if desired. 

Directions:

Place the top oven rack in the centre position and pre-heat the oven to 400°F/200°C. Line a large baking sheet with parchment paper. Set aside.

Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.

Add the prawns to a large glass bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread shrimp into an even layer on the prepared baking sheet. Set aside.

In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic. Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.

Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.

Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.

Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.

Once the peas are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.

When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined. Serve immediately topped with the roasted prawns and fresh lemon wedges on the side. Enjoy!

Tuscan Mushroom Risotto

This dish uses the stand and stir technique shown above.  While risotto is often associated with Northern Italy, this is a dish from Tuscany that is a little different as it uses Porcini mushrooms and Pecorino Romano cheese in place of the usual Parmesan.

• Prep time: 15 minutes
• Cook time: 40-45 minutes
• Serves: 6

Ingredients:

• 4 c. chicken or vegetable broth, heated*
• 1 T. extra virgin olive oil
• 3 T. unsalted butter, divided
• 3 cloves garlic, peeled and finely minced
• 1 small yellow onion, finely chopped
• 1/2 oz. dried Porcini mushrooms, reconstituted and chopped
• 1 c. Arborio rice
• ½ c. dry white wine
• ½ c. Pecorino Romano cheese, freshly grated**
• 2 T. fresh parsley leaves, finely chopped
• Sea salt and black pepper, to taste

*For added flavour, substitute ½ c. of chicken or vegetable broth with the liquid used to reconstitute the dried porcini mushrooms. Use a coffee filter or cheesecloth to strain the liquid to remove any sediment left from the mushrooms before using.

**Pecorino Romano cheese has a stronger flavour than Parmesan. For a more moderate flavour, substitute ¼ c. Pecorino Romano cheese and ¼ c. Parmesan cheese instead.

Directions:

In a small saucepan over medium-high heat, heat chicken or vegetable broth until hot.

Meanwhile, add olive oil, one tablespoon butter, and garlic to another small saucepan. Turn heat to medium and sauté for approximately 1-2 minutes, stirring frequently, or until garlic softens.

Add onion and sauté for 2 minutes before adding the reconstituted Porcini mushrooms. Cook mushrooms approximately 4 or 5 minutes, or until they develop some colour. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside. 

Return pan to heat and add remaining butter. Add Arborio rice and cook until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.

Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency. This process should take approximately 25 – 30 minutes. (For a creamier texture, add more broth until you achieve the results you desire).

Remove from heat and stir in the freshly grated Pecorino Romano cheese and fresh parsley. Add sautéed mushroom mixture and stir until thoroughly combined. Season with salt and black pepper, to taste.

Transfer to serving dish and sprinkle with additional fresh parsley, if desired. Serve immediately.

Rustic Mushroom Risotto

This is a variation of the Tuscan recipe that uses different mushrooms and rosemary to add extra flavour.

Ingredients:

• 4 cups chicken or vegetable broth, heated
• 1 T. olive oil
• 3 T. unsalted butter, divided
• 3 cloves garlic, peeled and finely minced
• ½ medium onion, finely chopped
• 8 oz. baby Portobello mushrooms, cleaned and sliced
• 8 oz. white mushrooms, cleaned and sliced
• 1 cup Arborio rice
• ½ c. dry white wine
• ½ c. Parmesan cheese, freshly grated
• 2 sprigs fresh rosemary, stems removed, leaves very finely chopped
• Salt and pepper, to taste

Directions:

In a small saucepan, heat chicken or vegetable broth until hot.

Add olive oil, one tablespoon butter, and garlic to a cold saucepan. Turn heat to medium and sauté for approximately one minute, or until garlic becomes softened.

Add onion and sauté for 2 minutes before adding the sliced mushrooms. Cook mushrooms until they soften and release liquid, approximately 4 or 5 minutes. Remove from heat and season with salt and pepper, to taste. Transfer to a bowl and keep warm.

Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.

Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency. This process should take approximately 25 – 30 minutes. (If you want a creamier texture, add more broth until you achieve the results you desire).

Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushroom mixture and stir until thoroughly combined. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with additional fresh rosemary, if desired. Serve immediately.

Tasty risotto dinner recipes

These are just a few examples of the tasty risotto dinner recipes you can make.  From traditional Italian dishes to modern ways to enjoy the same creamy texture, risotto is a dish with loads of ways to serve!