How to Reheat Risotto: Chef’s Simple Method Ensures It’s Creamy Again and Won’t Dry Out

Risotto is one of my favorite dishes, but it seems to always taste dry the next day. It turns out, if you want your leftover risotto to still taste rich and creamy, you have to learn how to reheat it properly. Luckily, warming your cold risotto to velvety perfection is simple thanks to a chef-approved steamer method. Steaming this dish provides gentle heat exposure, which rehydrates the rice without drying it out. The end result is reheated risotto that’s velvety and tasty on its own or as a side. Keep reading for pointers on reheating risotto to yummy perfection using this steamer method!

Why the steamer method works best for reheating risotto

Since risotto can dry up quickly in the fridge, you’ll want to avoid direct heat methods that cause any remaining moisture in the dish to evaporate quickly. This is why the chefs at Blue Apron recommend steaming risotto to reheat it. While this method takes some time, it’s worth it as it provides an even flow of heat and moisture to the dish — bringing it back to its creamy state. For extra richness, you can add cubed butter to the reheated risotto just before serving.

How to reheat risotto in a steamer basket

Below, you’ll find five steps from Blue Apron on reheating risotto using the steamer method. (Note: Store risotto leftovers in an airtight container and refrigerate for up to five days before reheating.)

1. Simply bring a large pot of water to a boil
2. Set your heat-safe bowl of your leftover risotto inside in a steamer basket
3. Cover and reduce heat to low.
4. When your risotto is reheated, stir in cubes of unsalted butter until the dish reaches your desired creaminess.
5. Serve and enjoy!

Weight Loss

Orzo Is the Tasty Rice Swap With 75% More Protein — And It Couldn’t Be Easier to Make

Plus, a food pro's easy tricks that guarantee perfect results every time

2 risotto recipes worth reheating 

These two risotto recipes from our test kitchen make an ordinary dinner extra special — and reheat well for days to come!

Mushroom and Pea Risotto

Convenient canned soup adds creaminess to our clever twist on an Italian classic.

Ingredients: 

• 1 (32 oz.) container 33%-less-sodium chicken broth
• 1 (10.5 oz.) can 98% fat-free condensed cream of mushroom soup
• 1 Tbs. oil
• 1 onion, chopped
• 8 oz. mushrooms, sliced
• 1 clove garlic, minced
• 1½ cups arborio rice
• ½ tsp. dried thyme
• ¼ tsp. pepper
• 1 cup frozen peas, thawed
• ½ cup grated Parmesan cheese + additional (optional)

Directions:

• Active: 30 mins
• Total time: 1 hr., 5 mins
• Yield: 6 servings

1. Heat oven to 350°F. In large measuring cup, combine 3 cups broth and soup; reserve. In oven proof 3-quart pot, heat oil over medium heat. Add onion; cook, stirring, until softened, 5 to 7 minutes. Add mushrooms; cook, stirring, until browned, 7 to 8 minutes.
2. Add garlic; cook 30 seconds. Stir in rice, soup mixture, thyme and pepper. Bring to a boil. Cover. Bake until rice is tender, 25 minutes, stirring halfway through cooking time. Stir in peas, ½ cup cheese and remaining 1 cup broth during last 5 minutes of cooking time. Sprinkle with additional cheese if desired.

Butternut Squash Risotto

No one will miss the meat in this hearty vegetarian main that gets a nutty note from Asiago cheese.

Ingredients:

• 4 cups cubed butternut squash
• 1 onion, chopped
• 1¼ cups arborio rice
• 5 cups low-sodium chicken broth
• ¼ cup grated Asiago cheese

Directions:

• Active: 45 mins
• Total time: 45 mins
• Yield: 4 servings

1. Heat oven to 350°F. Coat rimmed baking sheet with cooking spray. Add butternut squash, 1 Tbs. oil and ¼ tsp. salt; toss until evenly coated and combined. Spread out squash in single layer. Roast, turning occasionally, until just tender, 25 to 30 minutes. Cover squash and keep warm until ready to use.
2. In medium pot, heat 1 Tbs. oil over medium heat. Add onion; cook, stirring, until softened, about 5 min. Stir in rice. Over medium-low, add 1 cup broth; cook, stirring, until absorbed. Stir in remaining broth 1 cup at a time and cook, stirring often, until liquid is absorbed and rice is tender. Stir in Asiago cheese, ¼ tsp. pepper and squash. Remove from heat. Cover; let stand 5 minutes. Garnish with shaved Asiago and, if desired, parsley.

Deal of the Day

Save 49% on the Entire ‘Court of Thorns and Roses’ Box Set! View Deal

Keep reading for more guides on reheating those tasty leftovers!

How to Reheat Mac and Cheese So It’s Creamy Again — Easy Trick Takes Seconds

How to Reheat Biscuits: Chef’s Easy Secret Ensures They Taste Like They’re Fresh Out of the Oven

How to Reheat Burgers So They Taste Like They Just Came off the Grill — Chef’s Method