#arboriorice

Comforting flavors of Homemade Black Bean & Mushroom Risotto, a vegetarian twist on a classic dish.

This DrizzleandDip seafood paella is a colorful and tasty dish that shows off the best seafood. There is a lot of flavor in every bite thanks to the saffron and smoked paprika in the rich broth. The shrimp, mussels, and calamari add a range of tastes and textures, and the Arborio rice makes the base creamy and comforting. It's a great dish to serve to guests or for a special dinner during the week.

Ingredients: 1 cup Arborio rice. 2 cups seafood broth. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 tomato, diced. 1/2 teaspoon saffron threads. 1/2 teaspoon smoked paprika. 1/2 cup white wine. 1/2 pound shrimp, peeled and deveined. 1/2 pound mussels, cleaned and debearded. 1/2 pound calamari rings. 1/2 cup frozen peas. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and bell peppers. Cook until softened, about 5 minutes. Stir in diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes. Add Arborio rice and stir to coat with the vegetables and spices. Pour in white wine and cook until it's mostly absorbed. Gradually add seafood broth, stirring frequently, until the rice is cooked through and creamy, about 20 minutes. While the rice is cooking, season shrimp, mussels, and calamari with salt and pepper. In a separate pan, heat olive oil over medium-high heat. Add the seafood and cook until shrimp turn pink, mussels open, and calamari is opaque, about 5 minutes. Once the rice is cooked, add the cooked seafood to the skillet with the rice. Stir in frozen peas and cook for another 2 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This comforting and tasty risotto is a way for Italians to celebrate the harvest of grapes in October. The creamy Arborio rice, sweet butternut squash, and earthy mushrooms go really well with the crisp white wines of the season. Whenever you eat it, this dish makes you think of fall.

Ingredients: 2 cups Arborio rice. 1/2 cup dry white wine. 4 cups chicken or vegetable broth. 1 shallot, finely chopped. 2 cloves garlic, minced. 1 cup diced butternut squash. 1 cup diced mushrooms porcini if available. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Put the broth in a saucepan and heat it over low heat. Put olive oil in a different large pan and heat it over medium-low heat. Put in the garlic and shallot, and cook until the garlic is clear. Add the Arborio rice to the pan and stir it all the time for about two minutes, or until it turns clear. Add the white wine and stir constantly while cooking until it evaporates. Dice the butternut squash and mushrooms and mix them into the rice. Add the warm broth one ladleful at a time, stirring often and waiting for the rice to soak up the broth before adding more. Keep cooking for another 18 to 20 minutes, or until the rice is soft and creamy. Add the grated Parmesan cheese and season with salt and pepper to taste. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the creamy, rich goodness of this mushroom risotto that is vegan. This dish is comforting and great for any event. It has Arborio rice, mushrooms that are full of flavor, and a rich coconut cream sauce.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 cup sliced mushrooms. 1/2 cup chopped onion. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup coconut cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a saucepan, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add mushrooms, cook until they release their moisture. Add Arborio rice, stirring constantly for 2 minutes. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until absorbed. Once rice is cooked and creamy, stir in nutritional yeast and coconut cream. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the creamy comfort of this gluten-free pumpkin risotto, perfect for cozy autumn evenings or holiday gatherings. The combination of tender arborio rice, savory pumpkin puree, and aromatic sage creates a dish that's both elegant and satisfying. Plus, it's easy to customize with your favorite seasonal ingredients!

Ingredients: 1 cup arborio rice. 2 cups vegetable broth. 1 cup pumpkin puree. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/4 cup white wine optional. 1/4 cup grated Parmesan cheese optional, ensure it's gluten-free. 2 tablespoons olive oil. 1 tablespoon fresh sage, chopped. Salt and pepper to taste.

Instructions: The vegetable broth should be heated up in a saucepan and kept warm over low heat. Set aside a large skillet and heat the olive oil over medium-low heat in it. When you add the chopped onion and garlic, cook them until they get soft. Add the arborio rice to the pan and stir it around for about two minutes, until it's covered in oil and starts to toast. If you want to use white wine, add it and cook until the rice soaks it up. Add the warm vegetable broth to the pan a little at a time, stirring often and waiting for the rice to soak up the liquid before adding more. Do this for another 20 minutes, or until the rice is soft and creamy. Add the pumpkin puree and chopped sage, and cook for another two to three minutes, until everything is hot. Add pepper and salt to taste. If you want, you can add grated Parmesan cheese to make it creamier. Serve hot, with extra fresh sage leaves on top if you want.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Vegan Oven Risotto with Pesto tastes great and fills you up, making it perfect for a cozy dinner. For an easy meal, cook fragrant pesto with peas, nutritional yeast, and creamy Arborio rice. Then, bake it until it's perfect.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 cup frozen peas. 1/2 cup vegan pesto. 1/2 cup nutritional yeast. 1/4 cup chopped fresh basil. 1/4 cup pine nuts. 2 cloves garlic, minced. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put frozen peas, vegan pesto, nutritional yeast, chopped basil, pine nuts, minced garlic, salt, and pepper in a dish that can go in the oven. Mix things together well. Place the dish in a hot oven and cover it with foil. Bake for 45 minutes, or until the rice is fully cooked and most of the liquid is absorbed. Take the risotto out of the oven, uncover it, and use a fork to fluff it up. Add olive oil and sprinkle on top before serving. If you want, you can add more basil as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 45 minutes

Indulge in the creamy comfort of sweet corn risotto complemented by succulent Old Bay seasoned shrimp. This dish combines the richness of Arborio rice, the sweetness of corn, and the savory kick of Old Bay seasoning to create a harmonious blend of flavors that will tantalize your taste buds.

Ingredients: 1 cup Arborio rice. 2 cups vegetable broth. 1 cup sweet corn kernels. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 pound shrimp, peeled and deveined. 2 teaspoons Old Bay seasoning. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the vegetable broth in a saucepan and heat it over low heat. Keep it simmering. Put olive oil in a different large pan and heat it over medium-low heat. Add the chopped onion and garlic and cook until the onion is clear. Add the Arborio rice to the pan and stir it all the time for about two minutes, or until it turns clear. It's time to add some hot vegetable broth to the rice mixture. Stir it around until all the liquid is absorbed. Slowly add the broth and stir the rice often for about 20 minutes, or until it is creamy and soft. Add salt, pepper, and Old Bay seasoning to the shrimp at the same time. Put olive oil in a different pan and heat it over medium-high heat. After adding the shrimp, cook for about two to three minutes on each side, until they are pink and opaque. In the last 5 minutes of cooking, add the sweet corn kernels and mix them in. Grate some Parmesan cheese and add it to the risotto after it's done cooking. Add Old Bay shrimp to the top of the risotto and sprinkle with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes