Risotto recipes

Risotto Recipes

Classic Asparagus Risotto

Makes 4 to 6 servings

Ingredients:
1 pound asparagus, rinsed and peeled
1/2 small onion, finely sliced
1/4 cup plus 2 tablespoons butter or 1/4 cup olive oil plus 2 tablespoons butter
1-1/2 cups arborio rice
1/3 cup dry white wine, warmed
1 quart vegetable stock, warmed
Salt and white pepper, to taste
1 cup fresh grated Parmesan cheeseDirections:
1. Blanch asparagus in boiling water until fork tender. Drain asparagus and immediately dunk in ice water. When cooled, sliced asparagus into 1-inch pieces and set aside. Cook onion in a skillet with half of the butter or oil until softened. Remove onion with a slotted spoon and reserve.

2. Add rice to skillet and cook, stirring until translucent, about 5 to 7 minutes. Pour in wine and stir until it has evaporated. Begin adding stock, one ladleful at a time, stirring after each ladle until the liquid has evaporated. When almost all of the liquid has been added, stir in asparagus and continue stirring until the rest of the liquid has been added. Only add enough liquid to make rice creamy but not too dense.

3. When rice is finished, taste for seasoning and season with salt and pepper. Take rice off of heat and let sit covered for a few minutes then spoon into a serving bowl and top with grated cheese.

Barley Risotto

Makes 4 to 6 servingsIngredients:
1/2 cup barley
1 teaspoon vegetable oil
3 tablespoons carrots, minced
3 tablespoons onions, minced
3 tablespoons celery, minced
2 to 3 cups vegetable stock
1 sprig rosemary
1 bay leaf
Salt and pepper to taste

Directions:
1. Lightly toast barley in a skillet over low heat for about 20 minutes, shaking pan often so the barley doesn’t burn. When the barley is golden, pour it into a bowl. Add oil to the skillet and add vegetables. Cook until tender, about 3 to 4 minutes. Mix in barley and continue stirring.

2. Ladle stock into skillet, one ladleful at a time, stirring after each ladle until fully absorbed. When almost all the stock is added, stir in herbs and salt and pepper. Continue stirring and adding liquid until fully cooked. Let rest for a few minutes before serving.

Shrimp Risotto

Makes 4 to 6 servingsIngredients:
1/2 pound uncooked large shrimp, peeled and deveined
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
6 tablespoons unsalted butter
5 cups chicken stock, warmed
3/4 cup dry white wine, warmed
3/4 cup finely chopped onion
1-1/2 cups arborio rice
Salt and pepper to taste
2 tablespoons plus 2 teaspoons chopped fresh parsley

Directions:
1. Saute shrimp, 1 teaspoon garlic, and red pepper in 2 tablespoons of butter until pink, about 2 minutes. Pour in 1/2 cup wine and cook about 2 minutes. Drain shrimp, saving liquid.

2. Saute onion and 1 teaspoon of garlic in 4 tablespoons of butter until onion is softened. Stir in rice and cook for about 2 minutes. Pour in stock 1 ladleful at a time, stirring after each addition. Stir in the shrimp cooking liquid and continue cooking until rice is creamy and al dente.

3. Take rice off of heat and stir in shrimp, season with salt and pepper and top with parsley. Serve warm.

Love risotto? Try these risotto recipes

Basic risotto and more
Pressure Cooker Asparagus Risotto
Winter Squash Risotto with Mushroom Barley