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Easy Risotto In 20 Minutes




Easy Risotto with Sweet Caramelized Eschalots

Easy Recipes Rating: Easy

Hands-On Time: 25 Mins

Hands-Off Time: 0


Easy Risotto





Easy risotto with caramelized onions
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These proportions will make sufficient for 4 to 6 sides or 3 main sized servings.

  • 8 eschalots or small spanish onions
  • 2 tbs good quality herbed oil
  • salt and pepper
  • a dash of white wine vinegar
  • 1 1/2 cups arborio rice
  • 4 cloves of garlic roughly chopped
  • 2 tbs good quality cooking oil
  • 5 cups vegetable stock
  • 2 zucchini peeled with a vegetable peeler for long strips 
  • parmesan cheese for shaving
  • 1 lemon


Roast the eschalots:

  • Firstly, preheat the oven to 200C/390F

  • Quarter the eschalots or onions, toss to coat well with oil, white wine vinegar, salt and pepper

  • Roast for 20 to 25 mins



Cook the short cut risotto:

  • In a roomy sauce pot, heat the oil and when hot, quickly fry the chopped garlic

  • Toss in the arborio rice grains and coat well. This only takes a couple of minutes

  • Pour in the stock

  • Cover with the lid and leave on high till it comes to a rapid boil

  • Then turn the heat down to low for a slow simmer till cooked.

  • Do not stir. Whatever you do, in this short cut method, DO NOT STIR the rice

  • Leave it to cook with the lid on for 20 mins

  • Then stir through the spaghetti squash - that's the zucchini cut into long strips like spaghetti using a vegetable peeler. Cover with the lid and allow it to cook in the rice for about 5 minutes

  • Stir through the roasted eschalots.

  • Serve with freshly squeezed lemon juice and shavings of parmesan cheese.



Tips from Easy Recipes

This is how to cook risotto the authentic way:

  • In the sauce pot, heat the oil then fry the garlic till fragrant
  • Toss in the arborio rice grain and fry for a couple of minutes to coat the grains well with garlic and oil
  • Now ladle in the stock one spoonful at a time and keep stirring.
  • As the rice absorbs the liquid, add more stock, but only one ladle at a time
  • The result is a smooth creamy risotto.
  • This procedure takes about 25 to 30 minutes and you must keep stirring to prevent the rice from sticking to the bottom of the pan.


Invest in a decent veggie peeler:

  • Use the peeler to create long strips from the zucchini squash. It's sufficiently fine that it won't require much cooking other than being cooked through with the risotto.  I like vegetables cooked this way rather than have its nutrients boiled away in excess water.

  • The peeler is useful to shave hard Parmesan or Reggiano cheese just prior to serving.



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