Photo by RODNAE Productions on

Would it be possible to prepare your dinner in a few minutes? The answer is yes! We have two easy risotto recipes for you to make for dinner. Check it step by step:

Chicken risotto on pressure


4 tablespoons of oil

2 chopped garlic cloves

1 onion cut into cubes

1 potato cut into cubes

1 chicken breast cooked and shredded or cut into cubes

1/2 cup of grated Parmesan cheese (optional)

1 cube of chicken stock (optional)

1 carrot cut into cubes

4 cups (tea) of boiling water

2 cups (tea) of raw rice

1/2 cup of chopped parsley

1 teaspoon of salt

Preparation mode

In a pressure cooker, heat the oil, saute the onion, garlic and chicken

Add potato, carrot and chicken stock

Add rice, mix and continue to cook over medium heat

Add water, salt and cover the pressure cooker

keep over medium heat

After the pan starts beeping, wait 3 minutes and turn off the heat

Open the pan only after all steam comes out

Parmesan risotto with vegetables

Ingredients – Vegetable broth

5 liters of cold water

1 carrot, chopped in medium cubes

1 onion, chopped into medium cubes

1 celery stalk cut into medium cubes

2 garlic cloves

5 whole black peppercorns

2 bay leaves

2 cloves

3 sprigs of thyme

Preparation mode

Place all ingredients in a large saucepan and bring to low heat, without bringing to a boil, cooking for 45 minutes

Once ready, strain everything and reserve for your preparations

If you want, it can freeze for up to 6 months

If you want to make other broths, use the same ingredients and follow the table below:

Chicken broth: 1 chicken carcass (bones) – Cook for 1h30

Beef broth: 1.5 kg of bone-in muscle – Cook for 3 hours

Shrimp broth: 800 g of shrimp shells and heads – Cook for 2 hours

Fish broth: spine and head of a white fish – Cook for 1 hour

Ingredients – Parmesan Risotto

1 cup (tea) of arboreal rice

1/2 cup (tea) of dry white wine

1/2 chopped medium onion

1 tablespoon olive oil

1 cup (tea) of vegetable or chicken broth

70g unsalted butter

90g grated parmesan cheese

salt and pepper

Cut the onion finely, smaller than the rice grain

Saute the onion in olive oil and a little butter until it starts to wither

Preparation mode

Add the rice and continue to cook, taking care that the onion does not burn

After the rice is slightly transparent, add the white wine and let it absorb

Put 2 ladles of broth and let it absorb

Keep adding chicken broth until it reaches 16 minutes of cooking

Try it to see if it’s in the dent. If it’s too hard, keep adding broth little by little, until you reach the point

At the end, add the butter and stir until it melts

turn off the heat and add the cheese

Beat vigorously to keep the risotto

Add salt and pepper and serve immediately

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