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No Stir Risotto

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

I need to be able to cater for different tastes and appetites at meal times. Risotto I have found, no one complains about, but it was a bit of a fiddle for an exhausted mum like me, all that stirring and ladling, until I stumbled upon this method. This is an ample amount for our hungry family or you may like to pop left-overs into plastic tubs and into the freezer, to take to work for lunch….

I need to be able to cater for different tastes and appetites at meal times. Risotto I have found, no one complains about, but it was a bit of a fiddle for an exhausted mum like me, all that stirring and ladling, until I stumbled upon this method. This is an ample amount for our hungry family or you may like to pop left-overs into plastic tubs and into the freezer, to take to work for lunch….

Ingredients

Serves: 4

Metric Cups
  • 2 tablespoons olive oil
  • 30 grams butter (or a little more olive oil)
  • 1 onion (chopped)
  • 400 grams chicken fillets (breast or thigh, cubed)
  • bacon (a small amount - optional)
  • 500 millilitres any vegetables (i.e. mushrooms or some left over roast pumpkin or kumara, zucchini/courgette - keep it simple and stick to one or two kinds of vegetable)
  • 500 millilitres arborio rice
  • 1250 millilitres chicken stock
  • 250 millilitres parmesan cheese (freshly grated, use less if desired)
  • salt (to taste)
  • black pepper (freshly ground, to taste)
  • 2 tablespoons olive oil
  • 1 ounce butter (or a little more olive oil)
  • 1 onion (chopped)
  • 14 ounces chicken fillets (breast or thigh, cubed)
  • bacon (a small amount - optional)
  • 2 cups any vegetables (i.e. mushrooms or some left over roast pumpkin or kumara, zucchini/courgette - keep it simple and stick to one or two kinds of vegetable)
  • 2 cups arborio rice
  • 5 cups chicken broth
  • 1 cup parmesan cheese (freshly grated, use less if desired)
  • salt (to taste)
  • black pepper (freshly ground, to taste)

Method

No Stir Risotto is a community recipe submitted by choc chip cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oil in a large saucepan you can cover (with a lid!) add your chicken (bacon if you have it) and onion and cook until browned.
  • Add butter and any uncooked soft veg (mushrooms, zucchini etc.) at this time, and add rice, cook for two or three minutes, stirring a little over a medium heat until the rice takes on a pearly creamy shine in the oil/butter. Add the stock! Yes in one hit. Just stir while you bring it to the boil.
  • Cover and simmer for 20 minutes, if you’re like me you will have to lift the lid occasionally for a peek, there is no shame in that! but the occasional stir is all it will need until the rice is cooked and the liquid is absorbed. Just before serving, stir in any cooked veggies (if you’ve decided on a roast pumpkin or kumara risotto- roasted parsnip would be nice with it too)
  • when your vegetables are nice and warm, remove from heat and stir in your parmesan ½ to 1 cup fresh grated, and season with salt and black pepper to taste.
  • For a version to satisfy the grown ups substitute 1 cup of stock for white wine.
  • To look smart for entertaining, scatter some chopped flat leaf parsley across the top. Don't be too worried about quantities, this is one you can play around with a bit, just as long as your liquid ie. stock/wine and rice are the amounts I've suggested.
  • Heat oil in a large saucepan you can cover (with a lid!) add your chicken (bacon if you have it) and onion and cook until browned.
  • Add butter and any uncooked soft veg (mushrooms, zucchini etc.) at this time, and add rice, cook for two or three minutes, stirring a little over a medium heat until the rice takes on a pearly creamy shine in the oil/butter. Add the stock! Yes in one hit. Just stir while you bring it to the boil.
  • Cover and simmer for 20 minutes, if you’re like me you will have to lift the lid occasionally for a peek, there is no shame in that! but the occasional stir is all it will need until the rice is cooked and the liquid is absorbed. Just before serving, stir in any cooked veggies (if you’ve decided on a roast pumpkin or kumara risotto- roasted parsnip would be nice with it too)
  • when your vegetables are nice and warm, remove from heat and stir in your parmesan ½ to 1 cup fresh grated, and season with salt and black pepper to taste.
  • For a version to satisfy the grown ups substitute 1 cup of stock for white wine.
  • To look smart for entertaining, scatter some chopped flat leaf parsley across the top. Don't be too worried about quantities, this is one you can play around with a bit, just as long as your liquid ie. stock/wine and rice are the amounts I've suggested.
  • Tell us what you think