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Risotto with Vegetables Recipe | Rice Dish

A bowl of risotto with a Rada French Chef and Regular Paring.

There’s no going wrong with this incredible Loaded Risotto! Use it as an entree, a side dish, or to stuff chicken. It’s beyond delicious and easy to make!

Loaded Risotto Recipe

Ingredients you will need:

  • 16 oz fast cooking rice
  • 1/4 cup celery, fine chop
  • 1/2 green bell pepper, sliced in slivers
  • 1/2 red bell pepper, sliced in slivers
  • 1/2 yellow bell pepper, sliced in slivers
  • 1 sweet onion, small dice
  • 32 oz chicken stock
  • 24 oz white wine
  • 1/4 cup minced garlic
  • 4 tablespoons season salt
  • 3 tablespoons sugar
  • 1/2 lb unsweetened butter

Finely chop 1/4 cup celery.

Chef Ted chopping celery for risotto.

Small dice 1 sweet onion.

Chef Ted cutting onion for risotto.

Place 1/2 lb sweet butter in a saucepan.

Chef Ted placing butter in pan.

Add 1/4 cup minced garlic to pan. Place on stove set to medium heat.

Chef Ted places minced garlic in pan.

Cut 1/2 red bell pepper into slivers. Clean out the membrane before cutting.

Chef Ted slicing a red pepper.

Do the same with 1/2 green bell pepper and 1/2 yellow bell pepper.

Chef Ted slicing a green pepper.

Add 4 tablespoons season salt to pan. Remove from heat and add 32 oz chicken stock.

Chef Ted pouring chicken stock in pot.

Add 24 oz white wine.

Adding white wine to pot.

Add 16 oz white rice.

Chef Ted adding rice to pot.

Add 3 tablespoons sugar.

Adding sugar to risotto pot.

Add the chopped peppers.

Adding vegetables to risotto pot.

Stir. Let sit for 20 minutes. Then cook on medium-high heat until boiling. Once risotto reaches boiling, remove from heat, cover, and let sit for 20 minutes. Do not open during this time.

Chef Ted stirring risotto.

Rice should be cooked to perfection. Serve and enjoy!

Chef Ted with completed Loaded Risotto

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The Rada Cook’s Spoon is a splendid utensil you’ll never run out of uses for! This large metal spoon easily reaches the corners of bowls and pans while stirring, while the long handle with thumb recess allows for superior balance and indexing. Not only is the Cook’s Spoon made in the USA, it comes with a Lifetime Guarantee!

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What is Risotto?

Risotto is one of the world's most beloved dishes!

You’ve almost certainly heard of risotto, but perhaps you’ve never tried it. Well, we’re here to explain exactly what it is!

Risotto is an Italian rice dish cooked in broth. The cooking process gives it a creamy flavor that many consider one of the best to be found in the world! With risotto, the possibilities are endless, though they popularly contain ingredients such as onions and Parmesan cheese.

Visit Italian Food Forever to find a huge selection of risotto recipes!

Loaded Risotto Video Recipe

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Loaded Risotto Collage

Loaded Risotto Video Transcript

Hi, I’m Chef Ted, I’m here at the Rada Cutlery kitchen, and today I’m going to make my Loaded Risotto. It’s not really so much a risotto as it is a rice pilaf or stuffing. It actually doesn’t fit into any of those categories if you broke it down, it’s really versatile and there’s many uses for it.

What I’m going to do is cut up some celery, the long ways, just kind of get them down a little bit so they’re not quite as thick. Then nice little chops on it. Then I’m going to dice up a little onion, here. Not too big, not too small. We’re going to put in 1 stick of butter. Use a stock pot, sauté pan, whatever works for you. It doesn’t have to be a large pan. Then I’m going to throw in some minced garlic. Then I’m going to throw that on the stove.

I’m going to take half a red pepper. I’m going to use the paring knife to clean out the membrane and chop it into real, real thin slivers. The reason I put the onion and the celery in is they’re a little firmer vegetable. They need to sweat a little more than the peppers will.

Then I’m going to take half of a yellow pepper as well. Slice it thin the same way. And I’m going to take half a green pepper as well. I’m going to add a little bit of season salt. Then I’m going to slide it off the heat for a second. I’m going to add 1 32 ounce container of chicken stock. Use vegetable stock if you want to keep it vegan. 24 ounces of white wine. Use more chicken or vegetable stock if you want. About 1 pound of fast cooking white rice. I’m also going to throw in 3 tablespoons sugar. Lets throw in the peppers.

Stir them in and let sit for about 20 minutes. Now we’ve got it to the boiling point. Basically I’ve been stirring it constantly. The hard part is after removing it from the heat, don’t stir it or check on it for 20 minutes, just let it sit, and it’ll turn out perfect every time.

It’s been 20 minutes so we’re going to go ahead and open up the rice. There it is. Perfect risotto. There you have it, a very simple loaded risotto, use it as a rice pilaf, as stuffing for chicken, pork chops, turkey, seafood, whatever you like. Feel free to adjust the seasoning to fit your preferences.

End of Video Transcript

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