Risotto with easy ingredients: see four recipes – 03/17/2023 – Food

Traditional from Italy, risottos are an alternative for those days when you don’t want to think about a very complex recipe. The dish is also a champion of versatility: its flavor can come from various ingredients that are in the fridge.

See, below, four suggestions to vary the flavor of the risotto with simple items, such as Sicilian lemon, pumpkin, different cheeses and even mint. If the occasion calls for it, it is worth investing in walnuts, for example. But if you don’t, no problem.

SICILIAN LEMON RISOTTO

Time: up to 1 hour
Performance: 4 servings
Recipe by Vânia Lobo

Ingredients:

• 250g arborio rice
• 1 finely chopped onion
• 100 g of butter
• 1 liter of vegetable broth
• 1 glass (American) dry white wine
• 1 cup (American) juice and zest of the zest of a Sicilian lemon
• 100 g grated parmesan cheese
• 1 pinch salt and pepper to taste

Preparation:

• Sauté the onion in 2/3 of the butter until softened. Then, in the same pan, add the rice and sauté
• When it starts to dry, add 2/3 of the wine. Add the lemon zest and juice to the already braised rice.
• Let the wine evaporate and start the process of adding vegetable broth until the rice is “al dente”.
• Just before finishing, put some more zest of the lemon peel. When the rice reaches the point, put the rest of the wine, stir, add the butter and turn off the heat. Then add the cheese. Leave the pan closed for three minutes and serve.

PUMPKIN RISOTTO

Time: up to 1 hour
Performance: 4 servings

Ingredients:

• 500 g pumpkin, seedless, cut into small cubes
• 2 tablespoons olive oil
• 1 piece onion, finely chopped
• 250 g arborio rice
• 50 g raisins, soaked in hot water for 20 minutes
• 1l hot chicken or vegetable broth
• 1 cup (American) juice and zest of 1 lemon
• 1 pinch salt and freshly ground black pepper
• 3 tablespoons fresh mint or parsley, chopped
• 2 tablespoons pumpkin seeds, lightly toasted in a dry skillet (optional)

Preparation:

• Steam the squash for 8-10 minutes, until tender (if you prefer, bake until tender). Meanwhile, heat the oil in a large pan. Put the onion and fry for 4-5 minutes until soft.
• Stir in the rice and cook for 2 minutes, until it is coated in oil. Place the raisins. Add a third of the broth, reduce the heat and cook for 5-6 minutes, stirring constantly, until the liquid has been absorbed.
• Put half of the remaining broth and cook, stirring until it dries. Add the rest of the stock and the squash, and cook for another 5-6 minutes, until the rice is creamy and tender, but still firm.
• Stir in the lemon juice, half the rind zest, and seasonings. Sprinkle the mint, pumpkin seeds and the rest of the rind on top of the risotto before serving.

GORGONZOLA RISOTO WITH NUTS

Time: up to 30 minutes
Performance: four parts
Recipe by Vânia Lobo

Ingredients:

• 3 tablespoons chopped medium onion
• 50 g of butter
• 1 cup carnaroli rice (suitable for risotto)
• 1 coffee cup of white wine
• 3 cups beef broth (tea)
• 1 pinch of black pepper
• 1 cup grated grana padano cheese (or hard cheese of your choice)
• 3 tablespoons chopped shelled walnuts
• 200 g of gorgonzola cheese

Preparation:

• Sauté the onion in the butter, add the rice and the white wine and stir constantly until the wine evaporates.
• Add the meat broth in three parts. Don’t stop stirring after each addition.
• Pour the first part, and when all the liquid is absorbed, add the second. Put the third portion of broth and season with pepper. Shake well
• Remove from the heat and finish the dish by adding the grana padano, walnuts and gorgonzola. serve immediately

BRIE AND MINT RISOTTO

Time: up to 1 hour
Performance: 4 servings

Ingredients:

• 1 portion (two and a half cups of tea) of arborio rice
• 1 piece of brie cheese (to taste)
• 15 mint leaves
• 2 cups dry white wine
• 2 tablespoons good quality butter
• 2 tablespoons parmesan cheese
• 2 tablespoons chopped onion
• 4 cups of broth (vegetable)

Preparation:

• In a pan, put a spoon of butter, add the onion and let it gold. Add the rice, sauté and add the wine
• After it evaporates, add a ladle of vegetable broth and let it reduce, stirring constantly. Repeat the operation until the broth runs out.
• If the risotto is not yet ready, add boiling water little by little. When the rice is al dente, add the mint leaves, the brie cheese, the rest of the butter and the Parmesan cheese.
• Stir and let rest for two minutes with the pan covered. Serve next.