10 What To Serve With Risotto Recipes
Serving risotto doesn't have to mean putting just a bowl of creamy rice on the table. Complement your risotto recipes with matching side dishes to create an enhanced and delightful meal experience. Pair your risotto with protein-rich dishes like grilled chicken, crispy bacon, or pan-seared scallops for a well-balanced meal. For a vegetarian option, you can serve it with a colorful roasted vegetable platter or a refreshing Caprese salad. It's also fabulous with a simple green salad tossed in a tangy vinaigrette.
Side Dishes for Risotto Recipes
The right accompaniments to risotto recipes will add a variety of textures and flavors and make your meal more nutritious. Serving your risotto with different side dishes allows you to explore and experiment with taste combinations, turning a simple risotto into a dining extravaganza. So, why to wait? Get the ingredients on hand and start making fun, delightful meals by yourself following the recipes provided.
Crispy Baked Chicken Thighs
Ingredients
-
- 3 Pounds Chicken thighs, About 6-8
- 2 Tablespoons Olive Oil
- 2 Teaspoons Salt
- 2 Teaspoons Garlic Powder
- 2 Teaspoon Onion Powder
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
Seared Scallops
Ingredients
FOR THE SCALLOPS:
- ½ lb dry sea scallops
- salt
- pepper
- 1 tablespoon high smoke point oil like ghee, avocado oil, etc.
- 2 tablespoon butter
Garlic Butter Shrimp
INGREDIENTS
- 4 tablespoons butter
- 1 lb large shrimp I use 16-20 count size, peeled, deveined and tails removed if desired
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2-3 teaspoons minced garlic use more if you love garlic!
- the juice of one lemon
- 1 tablespoon chopped parsley
Chicken Cordon Bleu
Ingredients
BREADCRUMBS
- Panko breadcrumbs - ½ cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
CHICKEN
- 2 small chicken breasts, around 6-7oz/180-210g each
- Salt and pepper
- 4 slices swiss cheese (Note 1)
- 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
METHOD 1: SUPER EASY
- 3 tablespoon mayonnaise
- 1 ½ tablespoon Dijon mustard
METHOD 2: QUICK DREDGE
- 1 egg
- 2 teaspoon plain flour
DIJON CREAM SAUCE (MAKES 1 CUP)
- 1 ½ tablespoon butter
- 1 ½ tablespoon flour
- 1 ¼ cups milk (Note 3)
- 2 tablespoon Dijon mustard
- 3 tablespoon parmesan cheese, finely grated
Risotto With Italian Sausage
Ingredients
- 1 tablespoon olive oil
- 30 g (2 tbsp) butter
- 1 medium onion, diced
- 6 Italian sausages (450 g/1 lb) removed from cases and cut in large chunks
- 1 tablespoon fresh rosemary, minced
- 300 g (10.5 oz) Carnaroli rice
- 75 ml (⅓ cup) white wine
- 1.2 litre (5 cups) chicken stock
- 30 g (1 ounce) grated Parmesan
- Freshly ground black pepper
Roast Rack Of Lamb Recipe With Garlic And Herb Crust
Ingredients
For The Garlic-Herb Marinade
- 10 garlic cloves
- ¼ cup extra virgin olive
- 1 cup lightly packed fresh parsley
- 2 teaspoon dry rosemary
- ½ teaspoon red pepper flakes
For The Rack Of Lamb
- 2 lamb racks
- Kosher salt and ground black pepper
Prime Rib
Ingredients
- 5 pounds beef prime rib* (if larger, double the spices/seasonings)
- Sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic , minced
- ¼ cup olive oil
- horseradish , for serving (optional)
Baked Salmon
Ingredients
- 1 Tbsp brown sugar
- 2 tsp kosher salt**
- 2 tsp sweet paprika
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 Tbsp extra virgin olive oil
- 2 lb salmon filet
Lobster Risotto
Ingredients
Quick Lobster Stock
- 6 cups water (or use 5 cups water/1 cup white wine)
- 1½ lbs lobster shells (I used 3, 8 oz lobster tails)
- 1 medium onion (peeled and rough chopped)
- 1 carrot (sliced)
- 1 rib celery (sliced)
- 1 tomato (chopped, or use an 8 oz can crushed or diced tomatoes)
- 1 bay leaf
- each, salt & pepper (to taste)
Lobster Risotto
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon shallots (or white onion - minced)
- 2 cloves garlic (minced)
- 1½ cups Arborio rice
- ¼ cup white wine (dry white wine - we used more, closer to ⅓ c)
- 4 cups lobster stock (quick lobster stock instructions are above, or visit our 'How To Make Lobster Stock' page - may use up to 6 cups)
- diced lobster meat (reserved from lobster stock)
- 2 tablespoon butter (more, as needed)
- 2 tablespoon mascarpone cheese (I used 4 tablespoons of cream cheese)
- zest of 1 whole lemon
- salt & pepper (to taste)
- 2 tablespoon chives (fresh, chopped)
- parmigiano cheese (shaved)
Poached Eggs
INGREDIENTS
- 1 large egg
- 1-2 tablespoon vinegar, optional
