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Easy Parmesan "Risotto" Recipe

Easy Parmesan "Risotto"

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 31-40 of 79

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  • on September 25, 2012

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    This recipe is awesome!!! I always sautee mushrooms and garlic in olive oil first, then add the rice to that mix and give it a stir in the olive oil as well. I don't use the wine, just use all chicken or vegetable stock. This recipe is simple and fantastic. I always add a extra parmesean cheese!! My famiy loves this recipe. AND I LOVE INA!!!! Thank you Ina for another great recipe! How easy is that??? :

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  • on September 17, 2012

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    Easy and delicious

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  • on August 27, 2012

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    Super easy, and my guests were impressed! I added a little bit of lemon zest in addition to more grated parm before serving. I'll be making more of this with other veggies and maybe some chicken or shrimp added in too. Yum.

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  • on August 13, 2012

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    I caramelized sweet onion and mushrooms with olive oil and garlic first..then I de-glazed the pan with the wine....From that point I followed directions. cooked for 45 minutes and it was AMAZING!

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  • on August 11, 2012

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    This is a fantastic recipe!!! My husband has been making the stir, stir, stir version from another chef, and he was very impressed when I made this. I did a quick saute with a very small vidalia onion, 2 small cloves of garlic, and toasted the arborio for about three minutes. Then, I added 1/4 cup of sherry in with the broth. After the rice was cooked, I added sautéed mushrooms, roasted red & yellow peppers, and roasted asparagus. Oh, and the parmesan, and chicken stock, of course. I added a tad more sherry, but not enough to make the total amount 1/2 cup. I think I will use the full amount of white wine, in the future. Sherry can be overpowering if you over do it. At the last minute, I threw in 1/2 to 3/4 of a cup of green onions/scallions. This is so fabulous!!! When I first saw this recipe, I was really worried about the clean-up. Rice can be terrible when it sticks to a pot. NO PROBLEM!!! My Dutch Oven is as good as new.

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  • on August 02, 2012

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    I make risotto often... the old fashioned way slowly adding the broth. When I tried this recipe I was astonished at how incredibly easy it is and time saving. The risotto came out just as if I stood over the pot stirring and adding the broth! I now exclusively use this recipe for basic risotto and just add what i want to it at the end such as sausage and porcini mushrooms. Thanks Ina!

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  • on July 23, 2012

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    Being a first time risotto maker, I thought that i'd go with the "easy" recipe I'd chosen first. I made it exactly as written....and it was horrible. Far too much liquid and the wine didn't have a chance to cook off...so it was overpowering. I think with several tweaks this could be a good recipe...as everyone has said...they added this, that, etc...but as written, it's not very good. I moved on to my actual risotto recipe and succeeded like a champ...so I know it's not me!

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  • on July 18, 2012

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    "This rice is like heaven!" said my husband. I can't wait to experiment with other additions besides peas!

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  • on July 15, 2012

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    This was great. very easy and delicious. Will use it again for dinner party next week. Added shallots and mushrooms for a little added flavor.

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  • on June 22, 2012

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    I've made the long suffering risotto and then I made this. I will never stand and stir again. I sautéed some mushrooms , asparagus, shrimp and scallops and mixed that in. It was perfect. I might put some fresh basil in but it didn't really need it. It was quick and delicious. I'll definitely make this again. Ina never steers you wrong.

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