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
• 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

Ingredients

• ✓ arborio rice
• butter
• shallot
• garlic
• salt
• black pepper
• white wine
• chicken broth
• parmesan cheese
• whipping cream
• lemon juice
• shrimp
• parsley
• lemon

Instructions

1. 1 Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
2. 2 Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
3. 3 Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
4. 4 Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
5. 5 To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.

By thedailygourmet

Ingredients

• ✓ arborio rice
• vegetable broth
• olive oil
• shallot
• butternut squash
• sunchoke
• white wine
• gorgonzola cheese

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
3. 3 Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
4. 4 Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ arborio rice
• onion
• garlic
• herbes de provence
• vegetable broth
• mushroom
• leek
• soy milk
• white wine vinegar
• pea
• lemon juice
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
2. 2 Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
3. 3 Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

By nutriciously

Ingredients

• ✓ arborio rice
• chicken broth
• saffron
• olive oil
• onion
• white wine
• parmesan cheese
• butter

Instructions

1. 1 Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
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 in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

By Bren

Ingredients

• ✓ arborio rice
• vegetable broth
• butter
• olive oil
• green onion
• white wine
• fig
• prosciutto
• pecorino romano cheese

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ arborio rice
• chicken broth
• olive oil
• white wine
• garlic
• onion flake
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Stir together broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker until well combined.
2. 2 Cover and cook on High until rice is tender and creamy, 2 to 2 1/2 hours.
3. 3 Stir in Parmesan cheese. Cook, uncovered, until cheese is melted, about 15 minutes.

By Lady7Fire

Ingredients

• ✓ arborio rice
• butter
• mild sausage
• shallot
• salt
• chardonnay wine
• chicken broth
• parmesan cheese
• thyme

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

By thedailygourmet

Ingredients

• ✓ arborio rice
• fennel bulb
• butter
• onion
• vegetable broth
• heavy cream
• parmesan cheese
• parsley
• black pepper

Instructions

1. 1 Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.
2. 2 Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
3. 3 Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

By SunFlower

Ingredients

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

Instructions

1. 1 Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
2. 2 Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.
3. 3 Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.
4. 4 Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.
5. 5 Stir in Parmesan cheese and season with salt and pepper.

By Andrea Longo Policella

Ingredients

• ✓ arborio rice
• butter
• mushroom
• spinach
• shallot
• salt
• chardonnay wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ arborio rice
• black pepper
• salt
• marjoram
• thyme
• oregano
• garlic powder
• parmesan cheese
• heavy cream
• pea
• corn
• chardonnay wine
• chicken broth
• chardonnay wine
• onion
• chicken breast
• butter
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter. Add chicken and onion once the butter melts. Saute until chicken is browned and onion is soft and translucent, 5 to 6 minutes. Cancel Saute mode.
2. 2 Pour 1/4 cup Chardonnay and 1/4 cup chicken broth into the Instant Pot. Insert an elevated trivet into the pot.
3. 3 Combine 1 1/4 cups chicken broth and Arborio rice in a medium silicone bowl, stir together, and set on top of the trivet. Seal and lock the lid into place. Select Rice function and cook for the preset time of 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Remove rice and trivet. Pour remaining 1/4 cup chicken broth and 1 tablespoon Chardonnay into the pot. Add cooked rice, corn, and peas. Do not stir. Seal and lock lid into place.
6. 6 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
7. 7 Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, Parmesan cheese, garlic powder, oregano, thyme, marjoram, salt, and pepper. Serve immediately.

By thedailygourmet

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
• olive oil
• vegetable broth
• garlic
• leek
• red chile pepper
• shrimp
• scallop
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

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
• butter
• olive oil
• corn kernel
• red onion
• garlic
• white wine
• chicken broth
• parmigiano-reggiano cheese
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
2. 2 Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 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 remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ arborio rice
• olive oil
• pumpkin
• onion
• garlic
• vegetable broth
• salt
• pepper
• feta cheese
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ arborio rice
• chicken bouillon
• water
• olive oil
• onion
• garlic
• white wine
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Dissolve chicken bouillon cube in hot water and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 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 remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

By Kim's Cooking Now

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