5 Quick Risotto Recipes in 30 Minutes

Who said gourmet cooking has to be time-consuming? Risotto, often considered a labor-intensive dish, can be surprisingly quick to make. Here, we'll explore five risotto recipes that can be prepared in under 30 minutes, offering both flavor and speed for your weekday dinners.

Classic Parmesan Risotto

This timeless recipe packs all the creamy, comforting goodness you’d expect from a risotto:

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock
• 1 onion, finely chopped
• 2 tbsp butter
• ¹⁄₄ cup white wine
• ¹⁄₂ cup grated Parmesan cheese
• Salt and pepper to taste

Steps:

1. In a saucepan, heat the stock until simmering, keep warm.
2. In a separate pan, melt butter over medium heat, sauté onions until translucent.
3. Add the Arborio rice, stir to coat with butter, and cook until the rice is lightly toasted.
4. Pour in the white wine, stirring until absorbed.
5. Add hot stock one ladle at a time, stirring often until absorbed, continue for about 18-20 minutes.
6. When rice is creamy but still has some bite (al dente), remove from heat. Add Parmesan, season with salt and pepper.

🍴 Note: Risotto continues to cook with residual heat, so turn off the heat when it’s slightly undercooked to avoid overcooking.

Lemon and Pea Risotto

A bright and light twist on traditional risotto, perfect for spring:

• 1 cup Arborio rice
• 4 cups vegetable or chicken stock
• 1 lemon, zest and juice
• 1 cup frozen peas
• 1 small onion, chopped
• 2 tbsp olive oil
• ¹⁄₃ cup Parmesan cheese
• Salt and pepper to taste

Steps:

1. Simmer stock in a saucepan and keep warm.
2. Sauté onion in olive oil until soft, then add rice, cooking until translucent at the edges.
3. Gradually add stock, stirring often, until absorbed. Continue until rice is al dente.
4. Add peas halfway through cooking, then lemon zest, juice, and Parmesan when off heat. Season and serve.

Butternut Squash Risotto

Comfort food at its finest, this dish introduces a hint of autumn:

• 1 cup Arborio rice
• 4 cups chicken stock
• 1 small butternut squash, diced
• 1 onion, finely chopped
• 2 tbsp butter
• ¹⁄₄ cup white wine
• ¹⁄₄ cup Parmesan cheese
• Salt, pepper, and nutmeg to taste

Steps:

1. Heat stock, keep warm. Roast diced squash with olive oil, salt, and pepper until tender.
2. Sauté onions in butter until soft, add rice, cook until translucent.
3. Stir in wine until absorbed, then add stock gradually, cooking until rice is al dente.
4. Stir in roasted squash, Parmesan, and season with nutmeg, salt, and pepper.

Mushroom Risotto

A favorite for mushroom lovers, this recipe highlights the umami flavors:

• 1 cup Arborio rice
• 4 cups mushroom or vegetable stock
• 2 cups assorted mushrooms, sliced
• 1 onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp butter
• ¹⁄₄ cup white wine
• ¹⁄₄ cup Parmesan cheese
• Fresh thyme, salt, and pepper to taste

Steps:

1. Keep stock warm. Sauté mushrooms in 1 tbsp butter until browned, set aside.
2. Cook onions in olive oil until soft, add rice, and cook until translucent.
3. Add wine until absorbed, then stock ladle by ladle, stirring until rice is creamy and cooked.
4. Off the heat, stir in reserved mushrooms, remaining butter, Parmesan, thyme, and season to taste.

Saffron Risotto

Introduce some luxury to your dinner table with this saffron-infused dish:

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock
• ¹⁄₄ tsp saffron threads
• 1 small onion, chopped
• 2 tbsp olive oil
• ¹⁄₄ cup white wine
• ¹⁄₂ cup grated Parmesan cheese
• Salt and pepper to taste

Steps:

1. Infuse saffron in warm stock. In a separate pan, heat olive oil, cook onions until soft.
2. Add rice, cook until it smells nutty. Deglaze with white wine.
3. Gradually add saffron-infused stock, stirring until rice is tender yet al dente.
4. Stir in Parmesan, season with salt and pepper, and serve immediately.

These quick risotto recipes not only allow you to enjoy a classic Italian dish during busy weeknights but also showcase the versatility of risotto. Whether you're in the mood for something simple or a bit more adventurous, there's a 30-minute risotto for every palate. By streamlining the cooking process and selecting ingredients that pack a punch of flavor, you can turn a seemingly time-intensive dish into a weeknight staple.

What kind of rice is best for risotto?

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Arborio rice is the most common choice for risotto due to its high starch content which gives risotto its creamy texture.

How do you prevent risotto from becoming sticky?

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Stir the risotto frequently to release the starches gradually. Also, keep the stock hot to avoid cooling down the rice, which can cause it to become sticky.

Can I make risotto in advance?

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It’s best served immediately, but you can prepare the stock and measure ingredients in advance. Reheat risotto with a little stock to restore its creaminess.