Freezer-raid springtime risotto | Jamie Oliver recipes (2024)

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Freezer-raid springtime risotto

Creamy & oozy

Freezer-raid springtime risotto | Jamie Oliver recipes (2)

Creamy & oozy

“Without sounding too soppy, a well-made risotto is like a big cuddle from your mum; it just makes you feel good. Follow my basic risotto recipe, then create your own take on it. This version uses lots of lovely frozen veg. ”

Jamie Does...VegetablesSpinachKeep cooking and carry on

Nutrition per serving
  • Calories 342 17%

  • Fat 12.1g 17%

  • Saturates 5.9g 30%

  • Sugars 3.3g 4%

  • Salt 0.6g 10%

  • Protein 10.6g 21%

  • Carbs 46.5g 18%

  • Fibre 3.1g -

Of an adult's reference intake

recipe adapted from

Jamie Does...

By Jamie Oliver

Tap For Method


  • 1 litre vegetable stock , (a stock cube is fine)
  • 1 onion
  • 1 stick of celery
  • olive oil
  • 2 knobs of unsalted butter
  • 300 g risotto rice
  • 125 ml white wine , optional
  • 480 g mixed frozen green veg, such as spinach, green beans and peas
  • 60 g Parmesan cheese , or vegetarian alternative, plus extra for sprinkling
  • extra virgin olive oil
  • 1 lemon , optional

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie Does...

By Jamie Oliver

Tap For Ingredients


  1. Bring the stock to a simmer in a pan on a low heat. Peel the onion, trim the celery, then finely chop or coarsely grate them.
  2. Put 1 tablespoon of olive oil, 1 knob of butter, plus the onion and celery into a high-sided pan on a low heat. Season lightly with sea salt and black pepper and cook for 5 to 10 minutes, stirring occasionally, until the veg is soft but not coloured.
  3. Turn up the heat to medium, add the rice and stir for 2 minutes, so it sucks up all the lovely flavour. If using, pour in the wine and stir until absorbed.
  4. Add a ladleful of hot stock, stir, and wait until it’s been fully absorbed before adding more. Cook for 16 to 18 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente. This means it should be soft and a pleasure to eat, but still holding its shape.
  5. About 5 minutes before your rice is ready, stir in the frozen veg to cook through.
  6. Now, your risotto needs to be slightly looser than you want it to be, as it will thicken as it sits, so add an extra ladleful of stock. Turn off the heat, stir or beat in the remaining butter and the Parmesan, then season to perfection.
  7. Pop the lid on and let it sit for 2 minutes before serving. The most important thing is that the risotto is always oozy.
  8. Finish with a drizzle of extra virgin olive oil, an extra grating of cheese and, if you’ve got it, a tiny squeeze of lemon juice per portion.


This recipe serves 6, so you can invite guests round or enjoy the leftovers for lunch the next day.

– You could swap the onion for leek, and leave out the celery if you need to.
– If you can’t get risotto rice, try paella or pudding rice, or even pearl barley. Just be sure to check the packet instructions and adjust the cooking time accordingly.
– If you haven’t got Parmesan, you can absolutely use Cheddar. It’s not classic by any means, but it will still taste incredible.

– Fresh or tinned tomatoes, garlic, fresh basil and Parmesan.
– Squash, sage (dried will do) and pork or veggie sausage.

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recipe adapted from

Jamie Does...

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Freezer-raid springtime risotto | Jamie Oliver recipes (2024)


What is Gordon Ramsay's recipe for risotto? ›

  1. 1 large shallot, chopped finely.
  2. 4 tablespoons olive oil.
  3. 8 ounces baby portabella mushrooms, sliced.
  4. 10 ounces arborio rice.
  5. 12 cup dry white wine.
  6. 4 cups low sodium chicken broth.
  7. 8 ounces plum tomatoes, skinned, seeded and finely chopped.
  8. 1 tablespoon fresh basil, chopped.

How do you make Jamie Oliver chicken risotto? ›

Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.

What is the best rice for risotto? ›

Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture. Carnaroli is a plumper, larger grain of rice that has a high starch content.

What is the secret to great risotto? ›

Top 10 Tips for a Great Risotto
  • Always use warm stock. ...
  • Toast the rice. ...
  • Deglaze with wine. ...
  • Stir, but not too much. ...
  • Add the stock in small increments. ...
  • Monitor your heat. ...
  • Use your eyes and mouth to tell when the risotto is done. ...
  • Finish the risotto off the heat.
Feb 19, 2021

What is the secret ingredient in risotto? ›

For risotto, that ingredient is salted water, according to chef and writer Naomi Pomeroy (via The Kitchn).

Can you use basmati rice instead of risotto rice? ›

Great risotto cannot be made with long-grain rice, such as Basmati or Jasmine rice. Sometimes, other grains can be used to make risotto-style dishes, such as barley, farro, buckwheat, and quinoa.

Why is my risotto rice still hard? ›

If your risotto is still hard, it hasn't finished cooking. Keep adding more stock until it becomes al dente or your preferred texture.

Should you wash risotto rice? ›

Don't Rinse The Rice

Unlike other rice such as jasmine or basmati, you should not rinse arborio rice (the rice used to cook risotto) before cooking. The starch on the outside of long grain rice causes it to become sticky and gummy when cooked. But for risotto, the starch actually helps create an extra creamy sauce.

What is the king of risotto rice? ›


Called the “king” or “caviar” of risotto rice, chefs like to use this one for its great flavor and because each grain maintains its shape. It also produces the creamiest risotto and is more forgiving to cook with.

Is orzo or arborio better for risotto? ›

First, you'll swap rice (risotto recipes usually call for arborio or carnaroli varieties) for orzo, a rice-shaped pasta. You'll get the same luscious consistency thanks to the starch released when stirring pasta, but in a fraction of the total cook time.

What happens if you use regular rice for risotto? ›

It may come as a surprise to purists who always use arborio rice, but regular long-grain rice works well in this risotto. You can use as little as 4 cups or as much as 6 cups broth in this recipe. If don't like a runny risotto, use the smaller amount. If you like your risotto soupier, you'll need to add more broth.

What do Italians eat risotto with? ›

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

Do Italians eat risotto with fork or spoon? ›

In traditional Italian dining, risotto is eaten with a fork to enjoy its creamy texture and individual grains. Using a spoon is not the typical practice.

What is the most famous risotto? ›

Risotto alla Milanese

Beef is the name of the game when it comes to this dish, as it's made with several different parts of the cow! Beef stock and beef bone marrow are two of the primary components of the dish, and saffron provides the finishing touches. You'll probably find this variation more than most others!

What kind of rice does Gordon Ramsay use for risotto? ›

Ingredients. For the risotto: 100g Arborio rice (use top quality like Carnroli or Nano) 25g white onion, finely diced.

What white wine does Gordon Ramsay use in risotto? ›

Ingredients: 8 cups chicken stock (measure this!) 2 cups Arborio rice. 1 cup white wine (we used Moscato- but a dry white wine would be great!)

How do chefs cook risotto so quickly? ›

Mario Batali said that risotto isn't finicky in the middle - so you can cook it part way, cool it down (I think he said he spread it on sheet pans to cool quickly), then you can add hot stock and cook it from that point, so you've already got a 10 minute head start.


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