Super easy risotto recipe?

If mine is a "traditional" risotto it's still very easy to be honest. And very easy to use other "flavours" too...

Butternut squash and sage,
Tomato and basil,
Peas and mint/asparagus/cavolo nero or spinach,
Fennel and pine nuts,
Walnut and goat's cheese/fetta,
Blue cheese and broccoli,
Saffron...
These are just some vegetarian ideas.

It just involves a bit of time and stirring. Nothing remotely complex.

I tend to just see what I have in the fridge.

What I would say though it's best to let the rice sing so I never put more than 3 things "in" it. I really don't think it works if you have a vegetable medley going on!

Brilliant, thanks. I do like risotto, but haven't made it in the Foodi before - I'll try it this way next time. I've found that pasta (eg macaroni for macaroni cheese) cooks well in a pressure cooker too - no guesswork involved.

Doodledog

Blondiescot

Risotto made conventionally is a bit labour intensive, but oven-baked risotto is very good too. Now I've got my Ninja Foodi, I make it in mine in a fraction of the time - I was sceptical the first time I tried it, but it's just as good as the conventionally made ones. And risotto has to be made with proper risotto rice - arborio or carnaroli, preferably. You just don't get the same texture with long grain. I love mushroom, butternut squash and blue cheese (also works well with goat's cheese and a little sage), bacon and leek - in fact, the possibilities are endless!

Would you mind sharing your method for making it in the foodi please?

Here you go, this is for a basic mushroom risotto, but obviously you can adapt it to different ingredients as well:
300g risotto rice (arborio or carnaroli)
400g mushrooms, diced
1 onion, finely chopped
Couple of cloves of garlic crushed (or cheat and use lazy garlic)
750ml hot stock
Parmesan cheese
Method: Saute the onions and garlic until soft, then add the mushrooms, rice and stock. Pressure cook for 7 mins, quick release pressure then add parmesan cheese to taste.

Blondiescot

Risotto made conventionally is a bit labour intensive, but oven-baked risotto is very good too. Now I've got my Ninja Foodi, I make it in mine in a fraction of the time - I was sceptical the first time I tried it, but it's just as good as the conventionally made ones. And risotto has to be made with proper risotto rice - arborio or carnaroli, preferably. You just don't get the same texture with long grain. I love mushroom, butternut squash and blue cheese (also works well with goat's cheese and a little sage), bacon and leek - in fact, the possibilities are endless!

The conventional "difficult" method yields wonderful Italian risotto. I lack patience, have too many GGC round - baked is a nice substitute.

Daughter makes Foodi, quite good as baked version, less effort.

We make something we call risotto but it isn't a purist's risotto. It's very easy, though.

Basically it's arborio (or basmati if we haven't any arborio) rice cooked in barely twice its volume of stock with vegetables and cut up left over chicken (or turkey) or ham, or chopped up bacon, or seafood.

Sweat chopped onions in olive oil, add the rice when softened and coat well with oil, add stock, meat, and chopped up veg (we mostly use celery, mushrooms, courgette, sometimes tomato, but really anything you fancy can go in) and don't forget some garlic..

Bring to the boil, turn down until just simmering, cover the pan and simmer for about 10 minutes. If you feel you must stir it at any time do it with a metal fork so that you don't break up the rice. If you have your liquid to rice ratio right it shouldn't stick to the pan. I use three quarters of a mug of rice to about one and a half mugsful of liquid for the two of us.

I'm a chuck it in and total accuracy isn't vital sort of cook I'm afraid. Though I am perfectly capable of following a recipe...

You can all shoot me now

Not Spaghetti's recipe no doubt gives an authentic risotto. I guessed my simple way is easier as it allows the cook to improvise.

Blondiescot

Risotto made conventionally is a bit labour intensive, but oven-baked risotto is very good too. Now I've got my Ninja Foodi, I make it in mine in a fraction of the time - I was sceptical the first time I tried it, but it's just as good as the conventionally made ones. And risotto has to be made with proper risotto rice - arborio or carnaroli, preferably. You just don't get the same texture with long grain. I love mushroom, butternut squash and blue cheese (also works well with goat's cheese and a little sage), bacon and leek - in fact, the possibilities are endless!

Would you mind sharing your method for making it in the foodi please?

I know my 'risotto' is not the purist's recipe. Perhaps I should stop calling it risotto. But I feel free to mix and match all the traditional rice dishes to suit myself.

NotSpaghetti

Caleo this is nothing like the way I make risotto. I never boil the rice as such.

This is a mushroom version the way I do it:
You will need
a decent pan of vegetable stock.
Rice - the best risotto rice you can find - I like a Carnaroli
Onion
Olive oil/ butter or both
Good hard cheese such as pecorino
Mushrooms ( porcine are nice but I often just use brown mushrooms)
Parsley or tarragon.

I cook chopped onion in butter till golden then add my risotto rice and some olive oil (all in a wide pan on a low/medium heat).
Then I cook the rice in this till it changes opacity and is toasted a little.

Meanwhile I sweat chopped mushrooms in oil/butter in another pan until juicy and tender then switch off.

Next I add a glass of white wine to the onion rice and cook off the alcohol. If I haven't any wine a teaspoon of rice vinegar seems to work.

Now add stock ladle by ladle into the rice mix - cook one gently down then add another. Do not make it any hotter, keep it medium low.
Keep going like this (stirring all the time) till your rice is nearly cooked and beautifuly creamy (30 mins? - read your rice packet for a rough idea).

Now add in the mushrooms and a small ladle of stock. Cook it all in adding probably about another ladle of stock dependingontheresultyou want. Keep stirring. I put the well chopped herbs in now and pepper.

Once you are completely happy with the texture and take it off the heat.
I stir in a large blob of butter and plenty of shaved/grated cheese.

That's it.

I find risotto quite forgiving to be honest but the trick is to keep stirring and to add liquid little by little.

It's not difficult. Anyone can do it and veg etc easily varied.

This is the classic method, the low temperature, stirring and slow cooking give the risotto a beautiful creaminess.
Once you have mastered it you will always be able to cook up a fabulous meal out of very little.

Boiled rice and OXO cubes would never give the results of a classic recipe.

My favourite is pea, prawn and asparagus. I make the stock from the woody asparagus stalks and just use the fine tips in the recipe, added with the frozen peas and prawns towards the end. Then a knob of butter, some parmigiana, lid on and perfectly cooked 10 minutes later. It is faffy, but it’s the one dish I don’t mind giving my full attention - I find it quite soothing.

Risotto made conventionally is a bit labour intensive, but oven-baked risotto is very good too. Now I've got my Ninja Foodi, I make it in mine in a fraction of the time - I was sceptical the first time I tried it, but it's just as good as the conventionally made ones. And risotto has to be made with proper risotto rice - arborio or carnaroli, preferably. You just don't get the same texture with long grain. I love mushroom, butternut squash and blue cheese (also works well with goat's cheese and a little sage), bacon and leek - in fact, the possibilities are endless!

GagaJo

I made pea and bacon risotto for dinner tonight. It was OK, nothing special.

A pinch of saffron, crushed and steeped in a boiling water, would have lifted the taste.

I don't mind sitting doing the prep - but can't stand all the hovering over the hob, stirring and adding dribs/drabs of liquid. I like this recipe best (although it's not a true rissoto - or that simple):

instantpoteats.com/instant-pot-vegan-risotto/

Of course, for a very simple/lazy rice dish - just add whatever you want to a sachet of instant microwave rice!

I'm all for oven baked risotto shysal.

Sorry, Kitty, I missed your post about Delia's oven baked! I often make one with butternut squash.

Delia's oven-baked risottos are easy and require less supervision. Recipes on line.

We've enjoyed this recipe:

www.sidechef.com/recipes/1608/easy_chicken_and_chorizo_risotto/

Caleo this is nothing like the way I make risotto. I never boil the rice as such.

This is a mushroom version the way I do it:
You will need
a decent pan of vegetable stock.
Rice - the best risotto rice you can find - I like a Carnaroli
Onion
Olive oil/ butter or both
Good hard cheese such as pecorino
Mushrooms ( porcine are nice but I often just use brown mushrooms)
Parsley or tarragon.

I cook chopped onion in butter till golden then add my risotto rice and some olive oil (all in a wide pan on a low/medium heat).
Then I cook the rice in this till it changes opacity and is toasted a little.

Meanwhile I sweat chopped mushrooms in oil/butter in another pan until juicy and tender then switch off.

Next I add a glass of white wine to the onion rice and cook off the alcohol. If I haven't any wine a teaspoon of rice vinegar seems to work.

Now add stock ladle by ladle into the rice mix - cook one gently down then add another. Do not make it any hotter, keep it medium low.
Keep going like this (stirring all the time) till your rice is nearly cooked and beautifuly creamy (30 mins? - read your rice packet for a rough idea).

Now add in the mushrooms and a small ladle of stock. Cook it all in adding probably about another ladle of stock dependingontheresultyou want. Keep stirring. I put the well chopped herbs in now and pepper.

Once you are completely happy with the texture and take it off the heat.
I stir in a large blob of butter and plenty of shaved/grated cheese.

That's it.

I find risotto quite forgiving to be honest but the trick is to keep stirring and to add liquid little by little.

It's not difficult. Anyone can do it and veg etc easily varied.

I make risotto almost every day. You boil the long grain rice until tender no salt needed.

Separately you braise your vegetables . I prefer lots of onions and cabbage and a little finely chopped carrot. I don't like too peas in risotto as they make it too sweet. The important thing is the braising so don't boil the vegetables but add only as much water to keep them from sticking to the pot, and plenty of oil or butter. I add a crumbled oxo cube and chilli powder to taste I also like a squeeze of lemon on my risotto.

Obviously the above is a vegetable risotto so you can eat it with any meat you like. It's also nice to toast leftover basic veg risotto in the oven with some grated cheese on top.

A risotto needs time.
It takes about 30 minutes of constant stirring, always use good arborio rice and leave the risotto to sit in the pan for 10 minutes with the lid on before serving.

Mogsmaw

A favourite is butternut squash with either blue or goats cheese stirred in once it’s cooked.lovely!

I read about blue cheese risotto yesterday! I love blue cheese so think this is one I must try.

kittylester

Forgot the link.

www.deliaonline.com/recipes/international/european/italian-recipes/oven-baked-wild-mushroom-risotto

We use this recipe as well. Easy. I double the fresh mushrooms, leave the cheese/ butter, use olive oil (vegan). Right at serving I stir vigorously.

Forgot the link.

www.deliaonline.com/recipes/international/european/italian-recipes/oven-baked-wild-mushroom-risotto

Delia has an oven baked mushroom risotto that is really easy.

A favourite is butternut squash with either blue or goats cheese stirred in once it’s cooked.lovely!