Type what you have

Ingredients

• ✓ arborio rice
• chicken stock
• parmesan cheese

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ arborio rice
• butter
• garlic
• chanterelle mushroom
• butter
• vegetable broth
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.
2. 2 Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.
3. 3 Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.

By Christine M Cook

Ingredients

• ✓ arborio rice
• bacon
• chicken stock
• butter
• onion
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Cook and stir bacon in a large skillet over medium heat, turning occasionally, until browned, about 10 minutes. Drain on paper towels; reserve.
2. 2 Bring chicken stock to a boil in a saucepan over high heat. Reduce heat to low; keep warm.
3. 3 Melt 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion turns golden brown at edges, about 2 minutes. Stir in rice until coated in butter and rice begins to toast, 2 to 3 minutes. Reduce heat to medium; stir in 1/3 chicken stock and continue stirring until rice absorbed liquid and turned creamy. Repeat process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter, Parmesan cheese, and bacon. Season with salt and black pepper before serving.

By FURFNSLO

Ingredients

• ✓ arborio rice
• water
• green bell pepper
• olive oil
• green onion
• basil
• italian seasoning
• salt
• black pepper
• tomato
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.
3. 3 Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.
4. 4 While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
5. 5 Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.
6. 6 Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.
7. 7 Return peppers to the oven until warmed through, about 5 minutes.

By Sandy

Ingredients

• ✓ arborio rice
• chicken broth
• butter
• onion
• sage
• garlic
• white wine
• butternut squash
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.

By Bibi

Ingredients

• ✓ arborio rice
• vegetable stock
• olive oil
• baby bella mushroom
• onion
• celery
• garlic
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
3. 3 Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
4. 4 Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

By Kim

Ingredients

• ✓ arborio rice
• butternut squash
• olive oil
• sea salt
• white pepper
• chicken stock
• orange juice
• rosemary
• onion
• butter
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.
3. 3 Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.
4. 4 Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.
5. 5 Pour in 1 cup of the Swanson® Unsalted Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
6. 6 Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.

By Campbell's Kitchen

Ingredients

• ✓ arborio rice
• butter
• shallot
• garlic
• white wine
• chicken broth
• salt
• black pepper
• shrimp
• parmesan cheese
• flat-leaf parsley
• cajun seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
4. 4 Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

By thedailygourmet

Ingredients

• ✓ arborio rice
• onion
• carrot
• bay leaf
• lobster
• olive oil
• tomato paste
• white wine
• salt
• black pepper
• parsley
• butter

Instructions

1. 1 Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
2. 2 Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
3. 3 Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
4. 4 Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
5. 5 Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

By SusieQ88

Ingredients

• ✓ arborio rice
• chicken broth
• olive oil
• onion
• garlic
• shrimp
• asparagus
• parmesan cheese
• butter
• salt
• black pepper
• parsley

Instructions

1. 1 Pour chicken broth into a pot; bring to a simmer over medium-low heat.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
3. 3 Stir 1/2 cup hot chicken broth into the saucepan; cook and stir until rice has absorbed broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
4. 4 Stir shrimp and asparagus into remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
5. 5 Use a slotted spoon to transfer shrimp and asparagus to rice; cook and stir for 1 minute. Stir Parmesan cheese and butter into rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

By Joshua F

Ingredients

• ✓ arborio rice
• seafood stock
• butter
• shallot
• thyme
• garlic
• white wine
• lemon juice
• salt
• black pepper
• shrimp
• lemon zest
• parmesan cheese

Instructions

1. 1 Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
5. 5 Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.

By Bibi

Ingredients

• ✓ arborio rice
• acorn squash
• olive oil
• garlic powder
• rosemary
• salt
• black pepper
• vegetable broth
• butter
• onion
• white wine
• italian seasoning
• fontina cheese
• parmesan cheese

Instructions

1. 1 Place acorn squash cut-sides down on a large microwave-safe plate. Microwave until very soft, about 15 minutes. Cool until easy to handle, about 5 minutes.
2. 2 Peel squash; discard skin. Add squash flesh, olive oil, garlic powder, dried rosemary, salt, and black pepper to a bowl; mash to combine. Set aside.
3. 3 Bring vegetable broth to a simmer in a saucepan over medium heat.
4. 4 Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
5. 5 Ladle ⅓ vegetable broth into the pot; cook and stir until absorbed. Repeat process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with Italian seasoning, salt, and black pepper.
6. 6 Stir in Fontina cheese and Parmesan cheese until melted. Add mashed squash and remaining 2 tablespoons butter; stir until squash is heated through and butter is melted, 2 to 4 minutes.

By Chris Fisher

Ingredients

• ✓ arborio rice
• olive oil
• onion
• garlic
• white wine
• vegetable broth
• parmesan cheese
• basil pesto
• parsley
• white wine vinegar
• cannellini bean
• cherry tomato
• salt
• egg
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
2. 2 Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
3. 3 Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
4. 4 Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
5. 5 Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
6. 6 Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

By dinehaus

Ingredients

• ✓ arborio rice
• butter
• olive oil
• shallot
• garlic
• white wine
• chicken broth
• clam juice
• thyme
• red pepper flakes
• shrimp
• paprika
• salt
• black pepper
• pea
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
2. 2 Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
4. 4 While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the pressure cooker.
5. 5 Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

By lutzflcat

Ingredients

• ✓ arborio rice
• salt
• black pepper
• rib-eye steak
• canola oil
• olive oil
• white mushroom
• cremini mushroom
• shallot
• garlic
• white wine
• chicken broth
• butter
• chive
• sea salt
• black pepper

Instructions

1. 1 Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
2. 2 Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
3. 3 Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
4. 4 Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
5. 5 Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
6. 6 Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
7. 7 Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
8. 8 Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

By Culinary Envy

Ingredients

• ✓ arborio rice
• black pepper
• salt
• paprika
• squash seed kernel
• pumpkin seed
• manchego cheese
• olive oil
• canola oil
• chicken broth
• beef broth
• red chile pepper
• pasilla chile pepper
• garlic
• onion
• tomatillo
• butternut squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
4. 4 Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
5. 5 Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
6. 6 Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
7. 7 Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
8. 8 Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

By The Jazz Chef

Ingredients

• ✓ arborio rice
• aluminum foil
• sage leaf
• parmesan cheese
• black pepper
• salt
• chicken broth
• vegetable broth
• balsamic vinegar
• white wine
• thyme
• garlic
• mushroom
• salt
• onion
• leek
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
3. 3 Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
4. 4 Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

By Reynolds Kitchens

Ingredients

• ✓ arborio rice
• parsley
• black pepper
• salt
• parmesan cheese
• chicken stock
• white wine
• garlic
• onion
• olive oil
• butter
• chicken thigh
• black pepper
• salt
• paprika
• thyme
• oregano

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot), and select Saute function on normal setting according to manufacturer's instructions.
2. 2 Mix oregano, thyme, paprika, salt, and pepper in a small bowl. Season chicken with spice blend.
3. 3 Heat 1 tablespoon butter and olive oil in the pressure cooker until butter is melted. Quickly brown chicken on all sides, about 3 minutes. Remove chicken. Add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove onion and garlic from the pot.
4. 4 Melt a second tablespoon of butter in the pot, add rice, and stir constantly until fully coated and toasted, about 3 minutes. Pour in wine and scrape up any browned bits from the bottom with a wooden spoon. Cook until wine is absorbed and alcohol cooks off, about 2 minutes. Add chicken stock, chicken, and onion mixture to the pot; mix until well combined. Turn off Saute function.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions, and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir Parmesan cheese and remaining tablespoon of butter into the risotto. Season with salt and pepper, garnish with chopped parsley, and serve.

By lutzflcat

Ingredients

• ✓ arborio rice
• parsley
• pecorino romano cheese
• pea
• white wine
• bay leaf
• thyme
• thyme
• shiitake mushroom
• cremini mushroom
• black pepper
• sea salt
• red pepper flakes
• garlic
• onion
• butter
• olive oil
• vegetable broth
• vegetable broth

Instructions

1. 1 Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
2. 2 Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
3. 3 Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
4. 4 Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
5. 5 Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
6. 6 Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

By Jonathan Charbz

Ingredients

• ✓ arborio rice
• olive oil
• onion
• chicken broth
• parmesan cheese

Instructions

1. 1 Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
2. 2 Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.

By Campbell's Kitchen

Ingredients

• ✓ arborio rice
• vegetable broth
• jalapeno pepper
• vegetable oil
• plain greek yogurt
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ arborio rice
• arugula
• olive oil
• onion
• white wine
• vegetable broth
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Finely chop arugula and set aside.
2. 2 Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
3. 3 Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
4. 4 Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

By thespoonful

Ingredients

• ✓ arborio rice
• asparagus
• olive oil
• butter
• onion
• long-grain rice
• chicken broth
• black pepper
• bison bacon
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside.
2. 2 Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
3. 3 Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
4. 4 Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.

By The Bison Council

Ingredients

• ✓ arborio rice
• oven bag
• flour
• salt
• pepper
• cremini mushroom
• onion
• butter
• water
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
2. 2 Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
3. 3 Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
4. 4 Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
5. 5 Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

By Reynolds KitchensR

Ingredients

• ✓ arborio rice
• bacon
• shallot
• garlic
• chicken stock
• corn
• butter
• white wine
• parmesan cheese
• oregano
• granulated garlic
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While risotto is cooking, chop bacon.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.

By thedailygourmet

Ingredients

• ✓ arborio rice
• butter
• onion
• beet green
• white wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
2. 2 Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

By Tightropewalker

Ingredients

• ✓ arborio rice
• butter
• olive oil
• butter
• green bell pepper
• onion
• garlic
• white wine
• chicken broth
• asparagus
• parmesan cheese
• truffle oil
• milk

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
2. 2 Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
3. 3 Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

By JD

Ingredients

• ✓ arborio rice
• olive oil
• onion
• butternut squash
• garlic
• white wine
• vegetable broth
• portobello mushroom
• red bell pepper
• kosher salt
• nutmeg
• flat-leaf parsley
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
2. 2 Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
3. 3 Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.

By Cindy Spalding

Ingredients

• ✓ arborio rice
• butter
• garlic
• onion
• vegetable broth
• white wine
• parmesan cheese

Instructions

1. 1 In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. 2 Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
3. 3 Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
4. 4 Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

By Drasaid

Ingredients

• ✓ arborio rice
• butter
• beef stock
• beef marrow
• onion
• saffron
• white wine
• salt
• parmesan cheese

Instructions

1. 1 Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
2. 2 Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
3. 3 Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

By Manuela