Arancini - Three Cheese Fried Risotto Balls | An Affair from the Heart --These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.
Creamy Pesto Risotto made with arborio rice, chicken stock and basil pesto. This dish takes less than 40 minutes to make *Tried and tested!
Risotto is one of my all-time favourite dishes for when I need to feel warm and full. I have substituted the arborio rice from a traditional risotto for cannellini beans for added fibre, flavour and speed. This recipe is deliciously creamy yet light as the lemon zest added at the end lifts the entire dish.
Creamy Low-Fat Mushroom Risotto
This low-fat recipe for creamy mushroom risotto is made with Arborio rice, and cremini and shiitake mushrooms for a satisfying dish without butter.
This luxurious vegan mushroom barley risotto is my new go-to recipe for special occasion dinners. It s silky and rich without any of the cheese or butter and is super easy to make! Swapping barley for arborio rice makes it is less labour-intensive than traditional risotto which requires consta...
Instant Pot Mushroom Risotto
Easy way to make Creamy, Luxurious, Cheesy Risotto with umami mushrooms mixed in al dente arborio rice.
Creamy Rice with Scallops Recipe
Creamy Rice with Scallops Recipe | This recipe is impressive enough for company but easy enough for a weeknight. Smoky, salty bacon tastes delicious with naturally sweet foods like corn and scallops. Here, we combined all three ingredients in this sophisticated risotto-like dish made with Arborio rice. We recommend sea scallops for this recipe. The smaller bay scallops are not large enough to get a good sear without overcooking. For a crisp, golden brown sear, ensure the pan is very hot and…
Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and a...