Easy, cheesey risotto makes a great 30 minute family meal - no stirring required!
Everyone loves creamy, cheesy risotto - but many busy home cooks avoid making it because the typical recipe requires almost constant stirring, which means you can't do anything else while you're making it. If you'd like to enjoy risotto with your family more often, you'll love this simplified risotto recipe I came up with, that cuts out almost all of the stirring and includes easy, inexpensive ingredients like frozen peas and canned chicken broth to add flavor and color.
Kids love risotto, a creamy, cheesey rice dish that's an Italian restaurant staple. But if you're a busy parent, I'll bet it's not the first thing you think of making your family for dinner, because risotto recipes usually require so much care and attention. Because my young daughter loves risotto, I came up with this easy, simplified risotto recipe, which removes the need to stir the pot constantly, while still delivering all that good Italian flavor. This recipe is also a great way to use up any leftover cooked chicken you might have in the fridge (but definitely tastes great without it, too).
This recipe makes 6 to 8 large portions of risotto. If you don't devour it all in one go, not to worry - it tastes great reheated. Store leftover risotto in an air-tight container in the fridge, and use within 5 days. Or freeze unused portions and defrost whenever you need a quick and hearty meal.
- 1 Tablespoon olive oil
- 2 Tablespoons butter - divided
- 1 medium shallot or 1/2 a small onion, minced
- 2 cups arborio rice
- 1/4 white wine fresh lime juice
- 6 cups (48 oz.) low-sodium canned chicken broth
- 3/4 cup grated Parmesan cheese
- 1 cup frozen or canned green peas
- 2 Tablespoons chopped fresh cilantro (optional)
- Diced cooked chicken (optional)
How to Make the Risotto Recipe
1. Place a large saucepan with tall sides over medium heat on the stove. When heated, add to the pan 1 Tablespoon of olive oil and 1 Tablespoon of butter. (You'll be using the rest of the butter later on in the recipe).
2. When butter is melted and starting to foam, add the minced shallot or onion. Cook 3-5 minutes, stirring occasionally, until softened.
3. Add the rice to the pan. Immediately add the vinegar or lemon juice and stir it into the rice. Cook for 1 minute.
4. Pour all the chicken broth into the pan. Increase the heat to medium-high and cook until all the liquid is absorbed into the rice, stirring a few times, about 15 to 20 minutes.
5. Meanwhile, cook the green peas (if frozen) or measure out the canned green peas. Keep ready for the last step of the recipe.
6. When all the liquid is absorbed into the rice, remove the pan from heat. Immediately add the remaining Tablespoon of butter and all the Parmesan cheese, stirring well to incorporate them into the cooked rice.
7. Add the cooked green peas and stir to mix evenly into the rice. If you're using diced cooked chicken and/or cilantro, add these into the pan now and give the rice another stir. Serve hot.
For more delicious recipe ideas, visit Myjellybean.com.