5 Risotto Recipes To Warm You Up
When you’re looking for something to warm you up to your very soul, risottos are a deliciously simplistic way. Risotto can come in a wide variety of flavors, textures and proteins. Risotto was originally created to be highly versatile, allowing for whatever you have in your fridge to be a masterpiece. There is a rich hardiness about risotto that simply does not exist anywhere else. Want to give yourself that sense of rustic warmth for your next dinner? Here are 5 risotto recipes to warm you up.
This beloved recipe is a soft and tender treat to warm you up.1. Mushroom Risotto
This recipe is a family favorite that is full of tender flavor and nostalgia. The mushrooms are deliciously tender, coupled with the salt and umami of the chicken broth that warms you up unlike any other. Mushroom risotto is a great way to eat your veggies and send your mouth singing with flavor.
Ingredients
- 6 cups of chicken broth
- 3 tbsp olive oil
- 1 package portobello mushrooms, thinly sliced
- 2 shallots, diced
- 1 ½ cups of arborio rice
- ½ cup dry white wine
- 1 pinch sea salt
- 1 pinch black pepper
- 4 tbsp butter
- ⅓ cup grated Parmesan cheese
Directions
Begin by warming your olive oil in a saucepan over medium high heat. Add in your mushrooms and cook until soft for 3 minutes. Remove from heat and set to the side. Next, add in your olive oil to the skillet and stir in your shallots for 1 minute. Add your rice and lightly toast for 2 minutes before adding your white wine. Stir constantly until fully absorbed. Next, add into your broth and continue to stir for 15 to 20 minutes. Once fully absorbed, add in your cheese. Serve and enjoy.
This orange delight is not only beautiful but delicious.2. Butternut Squash Risotto
If you’re looking for something sweet, decadent and warm for your next risotto, this recipe is a must try. Butternut squash risotto has a beautiful golden orange color that is not only gorgeous but sweetly delicious. The beautiful aromatics of sage, bring this dish to life and fill you with a sense of warmth and holiday nostalgia. When you’re looking for a taste of comfort for your next risotto, try some butternut squash risotto.
Ingredients
- 3 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves of garlic, peeled and minced
- 1 cup of water
- 4 cups of chicken vegetable broth
- 1 ½ cup arborio rice
- 1 small butternut squash, peeled and sliced into cubes
- 1 cup grated Parmesan
- ½ cup dry white wine
- 3 tbsp butter, unsalted, diced
- 1 pinch salt
- 1 pinch pepper
- 1 pinch red pepper flakes
Fried Sage
- 1 tbsp olive oil
- 1 package of sage leaves
Directions
Begin by preheating your oven to 375F. Line a baking sheet with parchment paper. Next, in a medium pan over medium heat, heat up your olive oil until lightly simmering. Add in your onion and salt. Stirring occasionally, cook until translucent for about 5 minutes. Add your garlic and cook for an additional minute until fragrant. Add in your cups of broth and water and bring to a rolling boil. Remove from heat and add your rice into the simmering mixture. Cover your pot and cook for 15 to 20 minutes. Meanwhile, put your cubed butternut squash in the baking dish, lightly tossing in olive oil. Sprinkle some additional salt and pepper and arrange in an even layer on the pan. Roast for 55 to 60. Remove from heat and let cool. Serve and enjoy.
The soft bite of onion and the sweet balance of the risotto makes for a warmth unlike any other.3. French Onion Risotto
When you’re looking for that sweet tangy bite of some French onion for your next risotto this recipe is perfect for you. The sweet bite of onion in this recipe is a great way to warm yourself up for your next dinner occasion. And while you may have stinky breath after eating this one, your stomach will thank you.
Ingredients
- 6 cups of beef stock
- 2 tbsp butter, unsalted
- 2 large onions, diced
- 2 cups of arborio rice
- 4 cloves of garlic, peeled and minced
- 2 sprigs of thyme, leaves removed
- 1 cup Parmesan cheese
- 1 large pinch salt
- 1 pinch pepper
Directions
Begin by heating up a large pot over low heat. Add your butter and heat up until full melted, coating the bottom of the pot over medium high heat. Add in your onion and cook for 15 to 20 minutes until golden brown and caramelizing. Next, add in your rice, garlic. Lightly toast for 2 minutes before adding your beef stock. Stir until fully absorbed. Be sure to add 1 cup at a time otherwise it will get too soupy. When broth is fully absorbed, add in your thyme, salt, pepper and parmesan. Stir until the cheese is melted. Serve and enjoy.
4. Red Pepper Risotto
While most risotto recipes are less than ideal for vegetarians given their broth base, this recipe offers a naturally sweet risotto friendly for those who don’t like meat based broth. The tender richness of the red bell peppers, onions and asparagus make for a delicious and healthy treat for your next risotto.
Ingredients
- 3 ½ cup vegetable broth
- 2 tbsp oil
- 1 bundle of asparagus
- 1 red bell pepper, seeds and stem removed and thinly sliced
- 1 large pinch sea salt
- 3 shallots, sliced
- 1 cup arborio rice
- ¼ cup dry white wine
- ¼ cup parmesan cheese ( you can also get vegan parmesan cheese as well)
Directions
Begin by taking a medium saucepan and heat your vegetable broth on medium low heat until simmering. Reduce the heat and keep warm. While it is simmering, heat up another pan over medium high heat. Add in your oil, asparagus and red bell pepper. Season with your salt and pepper and lightly cook until soft until tender, around 3 to 4 minutes. Cover and steam and remove from the pan and set to the side. From the same pan add your oil( or water if you would rather) and add your shallot. Cook for 1 minute until soft and beginning to brown. Next, add in your arborio rice and cook for an additional minute, stirring constantly. Add your white wine and cook for 1 to 2 minutes, stirring constantly. Add your vegetable broth one cup at time, stirring to make sure it is fully absorbed before adding another cup. Be sure that your risotto is still lightly simmering at this point. The whole process should take around 15 to 20 minutes. Remove from heat and serve and enjoy.
5. Spanish Risotto With Scallops
When you’re looking for something that will impress your loved ones for your next dinner, this recipe is an absolute must. The tender meat of the scallops adds that sense of butter and salt that binds extremely well with the sweet rustic flavor profile of the tomato based rice. Not only is this dish beautiful to look at, it is awe-inspiring for any dinner. Test your chef skills with this risotto recipe.
Ingredients
- 4 cups of chicken broth
- 1 tbsp olive oil
- 2 tbsp of butter
- 1 onion, diced
- 3 cloves of garlic, peeled and minced
- 1 cup of arborio rice
- ½ cup dry white wine
- 1 can diced tomatoes
- 1 pinch of salt
- 1 pinch pepper
- 1 pinch cayenne pepper
- ¼ cup fresh basil
- ¼ cup parmesan cheese, grated
Scallops
- 2lbs scallops
- 1 pinch salt
- 1 pinch of pepper
- 2 pinches of paprika
- 1 tbsp olive oil
Directions
Begin by taking a small saucepan and heating on low. Add your broth and bring it to a low simmer. In a separate saucepan over medium high heat add your onion and cook for 4 minutes, until soft. While your onions are cooking, season your scallops with paprika, salt and pepper. Next, add your garlic and rice to the pan with onions and let cook for an additional minute until aromatic. Add your white wine and cook for about 3 minutes, until fully absorbed. Using a ladle, add your broth 1 cup at a time to your toasted rice and thoroughly mix in. Once this is completed take a small separate saucepan on medium high heat and add your olive oil. Add your seafood and cook for 5 minutes. Remove from heat and plate on top of your risotto. Serve and enjoy.
