How to Freeze Risotto
Preserve your creamy, delicious risotto for future meals with this easy step-by-step guide.
Equipment
- Baking sheet
- Airtight containers or freezer bags
- Marker for labeling
Materials
- Freshly cooked risotto any type
- Broth or water for reheating
Instructions
Cool the Risotto
- Spread freshly cooked risotto on a baking sheet in a thin layer. Allow it to cool completely, about 20 minutes.
Portion the Risotto
- Divide the risotto into meal-sized portions. Use airtight containers or freezer bags.
Remove Air
- If using freezer bags, press out as much air as possible before sealing to prevent freezer burn.
Label and Freeze
- Write the date and type of risotto on each bag or container. Lay them flat in the freezer for even freezing.
Reheat and Enjoy
- When ready to eat, thaw in the fridge overnight. Reheat on the stove with a splash of broth, or microwave in 30-second intervals, stirring in between.
Notes
Storage Tip: Frozen risotto tastes best when consumed within 1-2 months.
Pro Tip: Add freshly cooked proteins like seafood or additional cheese during reheating for extra flavor.