5 Risotto Recipes That Are Easier Than Pie February 14, 2017
Hello risotto lovers! Welcome to my collection of our most delightful risotto recipes. They’re perfect to warm you up in this cold, cold weather we’re having. Mmmm… my mouth is watering already! The great thing about these risotto recipes is that everyone from beginners to pro cooks can make these and love them.
Let us know which one is your favourite in the comments!
This dish uses orzo, a rice shaped pasta ideal for risotto-style dishes. Combined with creamy mozzarella and succulent cherry tomatoes from our friends at the Tomato Stall… what more could you want? Our orzo is made by Delverde who use mineral water from the mountains in their pasta, which in our opinion creates something really quite special.
Fish and risotto are two things that a lot of people, including some HelloFresh cooks, seem to be a bit wary about cooking. So, Mimi made this for them to show how simple (and delicious) it is to cook both of them. You can do it!
Anyone say broad beans? Charlotte, our veggie buyer, loves these green British beauties, so begged us to squirrel them into one of the dishes this week. Our chef, Victoria, accepted the challenge and voilà, a delicious cheesy broad bean risotto!
We’ve been told that the best and sweetest peas come from Kenya. However, Monsoon season has hit and has left our peas in a sorry state. Patrick made this risotto gobbled the lot before we could take a new photo with the courgettes instead of the peas (naughty chef), but you’re gonna love it!
A steamy dish of rich mushrooms, succulent artichokes and citrusy thyme risotto is exactly what the doctor ordered. There are rumours flying around that risotto is difficult to get right. Well, Victoria’s made it super easy for you to become the risotto master you’ve always dreamed of. No time to delay – get cooking!
- 1 Vegetable Stock Pot
- 1 Stick Celery
- 1/2 Onion, chopped
- 2 Garlic Clove, chopped
- 1 small punnet Chestnut Mushrooms, sliced
- 1 1/2 Thyme
- 1/2 Lemon
- 1 cup Arborio Rice
- 1 tbsp White Wine Vinegar
- 1 Grilled Artichokes, chopped
- 5 tbsp Flat Leaf Parsley , chopped
- 4 tbsp Hard Italian Vegetarian Cheese
- Bring 800ml of water to a gentle simmer in a pot. Once simmering, add the stock pot and stir until dissolved. Tip: Leave the stock on the lowest heat to keep it hot during the whole cooking process. Peel and very finely chop half your onion as finely as your knife skills allow. Peel and finely chop your garlic. Roughly slice the chestnut mushrooms. Pull your thyme leaves off their stalks. Grate the zest of your lemon.
- Heat 1 tbsp of butter (if you have it) and 1 tbsp of olive oil in a large frying pan on medium-low heat. Tip: If you don’t have butter, use more olive oil or use the oil from the artichokes for extra flavour. Add the onion to the pan and cook for 3 mins, then add the garlic, mushrooms, thyme and lemon zest and continue to cook until everything is nice and soft. Tip: Do not let the onion burn - if it is cooking too fast, add 1 tbsp of water and turn the heat to low.
- Add the risotto rice and stir for 1 minute until the grains are glossy. Turn heat to medium, add ½ tsp of salt and stir. Tip: After about 3 mins there should be a slight translucency around the edges of the rice. Now add the white wine vinegar and bubble for 30 seconds.
- Add 2 ladles of stock to the rice and stir it with long, massaging motions. Once the stock is almost soaked in, add another 2 ladles and continue stirring. Continue adding stock and stirring until the rice is cooked (around 25 mins).
- In the meantime, roughly chop the artichokes and parsley. Once the risotto is almost ready add the artichokes and grated cheese to the pan. You want to have a slightly runny consistency so add a little more water to loosen it up if needed. Taste and then add more salt and pepper (we like to add a pinch of salt and ½ tsp of black pepper!). Stir in the parsley and a small squeeze of lemon juice careful not too much of the latter!).
How our Chef Patrick Cooks Risotto
Here’s our caramel shallot risotto as cooked by our chef, Patrick. A lot of people find that adding the stock to the risotto is the part where it all falls apart. Patrick says you should always have your stock in a pot that’s keeping warm on the stove, that you can add in throughout. The reason being that if you use cold stock, the temperature of the risotto will be going down and up again constantly, which makes for poorly cooked rice. Check out his video for more tips.