How to Reheat Risotto
Servings: 2 people
Say goodbye to soggy risotto! Learn how to reheat risotto on the stovetop and microwave using this thorough guide. Your leftovers will be perfectly reheated and just as delicious as fresh risotto every time!
Print Recipe
Ingredients
- Leftover Risotto
Instructions
Stovetop instructions
- Heat a splash of broth, water, or white wine in a saucepan over low to medium heat until it’s at a gentle simmer.
- Add the leftover risotto, then use a wooden spoon or spatula to gently stir so it heats evenly and does not stick to the bottom of the pan.
- Continue stirring until it’s heated through and reaches your desired consistency. If it becomes too thick, you can gradually add more liquid to thin it out.
- Once the risotto is heated through and creamy, remove the saucepan from the heat and serve immediately.
Microwave instructions
- Transfer the leftover risotto to a microwave-safe dish. To maintain the creamy texture, add a splash of broth, water, or white wine to the dish as well.
- Cover the dish with a microwave-safe lid or plastic wrap, then microwave on medium power in 30 to 60-second intervals, stirring after each interval.
- Continue microwaving and stirring until it’s heated through and at your desired consistency. Be careful not to overheat!
- Once the risotto is heated through and creamy, remove it from the microwave and enjoy immediately.
Oven instructions
- Preheat your oven to 300°F and place the leftover risotto in an oven-safe dish or baking pan. If the risotto has thickened, add a splash of broth, water, or white wine.
- Cover the dish with aluminum foil or an oven-safe lid and place it in the oven for 15 to 20 minutes.
- Stir the risotto and continue reheating for a few more minutes, if needed.
- Once the risotto is heated through and creamy, remove it from the oven and serve immediately.
Notes
More ideas on how to use leftover risotto:
- Arancini - Roll leftover risotto into small balls, stuff them with cheese or other fillings if desired, coat them in breadcrumbs, and fry until crispy. These Italian rice balls make a delicious appetizer or snack!
- Stuffed chicken - Pound chicken breasts until they’re somewhat flat, then spread a layer of leftover risotto on each. Roll up the chicken breasts, secure them with toothpicks, and bake at 350ºF until the chicken is cooked through and the risotto is heated.
- Stuffed mushrooms - Fill portobello or baby bella mushroom caps with the leftover risotto, sprinkle with cheese, and bake until the mushrooms are tender and the risotto is heated through. Serve as an elegant appetizer or side dish.