Since I'm currently on a diet, I wanted to make a lunch that was low calorie but filling, so I came up with this. The risotto came out so creamy, to soy milk, which is one of my favorite ingredients.After adding the soy milk, don't let it come to a bubbling boil.Adding cheese slightly changes the salt content, so adjust the amount of salt accordingly.Use any type of mushrooms you prefer. Recipe by Kaborin

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.This risotto is so easy Eat it freshly made Otherwise the rice will absorb the moisture and become soggy.If you add some finely grated cheese at the end, it'll taste even more like authentic risotto. Recipe by maruncoara

I made this for myself when I wasn't feeling so good.I don't really want to cook anything elaborate just for just myself...That's how I came up with this recipe: using my stocked up tofu and soy milk to make an easy and healthy risotto.You can use ham or wiener sausages instead of bacon, add mushrooms, or even boiled asparagus instead of broccoli. Try mixing in all sorts of vegetables. It'd probably help sort out your fridge. For 1 serving. Recipe by Mi-chin

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.In Step 6, make sure not to burn it once the liquid is reduced. Recipe by Ju-chan

I was brainstorming dishes I could make using sake lees.During Step 2, mix periodically to keep the sauce from burning. I prefer to properly burning off all the alcohol so I cook the risotto sauce for a while. Recipe by *en*

I had a little leftover broth from yesterday's soy milk hot pot.Use your choice of leftover veggies. The delicious taste is enhanced since the leftover broth has a combination of savory flavors. Recipe by noamanma

I love cream risotto and often order it at Italian restaurants, so I tried making it simply at home.Soup stock cube and grated cheese are the simple keys to the flavor.I always just whip this up with what I've got in the refrigerator.I use milk when I don't have any heavy cream. Recipe by classy

I made this when I got tired of eating pasta.Please don't wash the rice as washed rice doesn't absorb liquid. If you don't have fresh mushrooms, you could use dried shiitake mushrooms. It will still be just as tasty! Recipe by HH0813

Beautiful, light risotto made with saffron and homemade chicken stock.

Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.

This is a basic recipe. You can add Peas, asparagus, mushrooms or different cheeses to change it up. It's a perfect side dish. Or add cooked chicken and make it a meal.

Love this, it take boring white or brown rice to another level!