Category: Arborio Rice Recipes

This pearly, oval-shaped rice undergoes less milling than ordinary long grained rice, so it retains more of its natural starch content and develops a perfect creamy texture while cooking. Like pasta, Arborio rice is prepared al dente, which means that it should be slightly firm to the bite. Arborio rice can also be used for a Spanish paella or other creamy Mediterranean recipes.
Leek and Mushroom Risotto

Leek and Mushroom Risotto

An easy-to-make main course that’s both colourful and flavourful.

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Mushroom and Spinach Miso Risotto

This mushroom risotto with a hit of Japanese miso is all about umami. What’s that? The fifth “savoury” taste. The Italians get it from Parmesan and anchovies, and Asian cuisines from soy and miso. Mushrooms have it in spades, so get this satisfying vegetarian dinner started by pan-frying them, add garlic and spring onion, then stir in arborio rice.

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Roasted Pumpkin, Ricotta and Basil Risotto

Roasted pumpkin, carrot, and aromatic thyme are topped with dollops of fresh ricotta for a luscious creamy finish to this quintessential winter risotto.

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Green Pea Risotto with Fennel

This tasty risotto of green peas and fennel goes well when served with freshly grated Parmesan.

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Roasted Sweet Potato Risotto with Leek and Parmesan

Dig into this fantastic vegetarian risotto loaded with toasty flavours from roasted sweet potato, caramelised leek and sautéed mushrooms. A double dose of Parmesan ensures a sensational creamy finish.

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Smoked Trout Risotto

Smoked Trout Risotto

Smooth and creamy Arborio rice combined with the delicate flavour combination smoked trout, mascarpone cheese, lemon and chives make this dish perfect for a dinner for two.

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Niños Envueltos - Stuffed Cabbage Rolls

Niños Envueltos – Stuffed Cabbage Rolls

These cabbage rolls are a mixture of rice and beef mince wrapped in cabbage leaves and slowly cooked in a tomato sauce. This healthy and delicious dish can be frozen, just like spring rolls, and reheated later.

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Lobster Risotto

Lobster Risotto

Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws – although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws.

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Youvarlakia Avgolemono

Yuvarlak – Youvarlakia – Greek Soup with Meatballs

Yuvarlak or Youvarlakia are a kind of large meatballs in sauce. The meat mixture includes rice and are cooked in moist heat and the juices thickened with Avgolemono. They are found in Turkish and Greek cuisines.

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Portuguese Octopus Rice - Arroz De Polvo

Arroz De Polvo – Portuguese Octopus Rice

There are many recipes in Portugal which are devoted to the octopus. Arroz de Polvo is one of the most popular and can be found on most menus across Portugal.

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Arancini

Arancini – Sicilian Stuffed Rice Balls

Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means little orange).

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