HOME > Chowhound > Home Cooking >

Discussion

on risotto alone?

I love fixing risotto for dinner, and while I can eat a nice big bowl of it for dinner and be satisfied, my husband cannot. I usually serve it with some good crusty bread and some vegetarian sausage, but I need some more (and better) ideas. What are some of the things you fix with risotto to make it ‘more of a meal’ than just a bowl of rice?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I usually serve a decent sized salad beforehand. I'm partial to arugula personally. I like it w/sliced red onions, some prosciutto de parma and shaved parmesean reggiano. If figs are in season, even better. Dressing of your choice, lately I've been using a sherry vinegar instead of balsamic.

    1. Giada's "dirty risotto" has bell peppers, mushrooms, sausage and pancetta - it makes a tasty meal for us. But I just realized maybe you're vegetarian?

      1. I love risotto but like your husband, I cannot eat a big bowl of it no matter how good it is. Whereas I can eat a large serving of pasta as a full meal, risotto is just too rich and creamy. A suggestion is add larger amount of vegetables to the risotta so there is a more variation in texture.

        1. I like to add scallops, prawns or both to the risotto. You could also add asparagus to round out the dish. I don't like too many ingredients to mess up the delicate flavor.

          1. I can easily eat nothing but risotto for a meal (in fact that's pretty much how I get through winter,) but I understand that not everyone loves doing that. I big salad before or even on the side rounds out the meal for me. Great call of sivyaleah's on the arugala. I'll just drop some fennel in there too.

            That dirty risotto sounds great. I can't wait to try it out.

            1. A sautéd veg that can be eaten separately or stirred in. I like to finish the risotto--turn off the heat, add cheese and butter, let stand for a couple of minutes while I do snap peas or skinny little haricots verts, which I steam for about 2 minutes (tops), then sauté in smoking hot olive oil (salting and peppering as I go) for about 30 seconds.

              1. Sauted fennel, sun-dried tomato, peas, shrimp--in combination or all.

                1. Try roasting or grilling a portobello mushroom with some pesto on it then slice it very thinly and fan it over the top of the risotto. You can do this with any meat you want of course. Also another yummy thing to try is barley "risotto" finished with lemon and herbs.

                  1. something baked - that way you can pay attention to your risotto.
                    some ideas:
                    lemon chicken: oregano, olive oil, garlic, lemon, potatoes and chicken thighs baked at 400 for 1 1/2 hrs.
                    broiled red/ yellow peppers, peeled after they are blackened.
                    baked eggplant. afterwards add mint,lemon, tiny bit of sugar.
                    broiled asparagus!
                    tomato salad
                    bean salad
                    spinach or broccoli, boiled first, then served w/lemon and olive oil.

                    1. Some non-traditional risottos can be rather substantial.

                      Recently, I made "Risotto with Late Summer Vegetables and Grilled Sausage."

                      Here's a pic: http://www.yourep.com/track/pdxgnk/me...

                      1. I usually serve a salad with risotto, nothing too heavy as the rice is usually enough on that front. But I don't have any problem eating just risotto as a meal, either. :)