Easy Risotto

Creamy risotto in a black skillet garnished with rosemary and sautéed mushrooms.

5 from 1 vote

Real Risotto is a rice dish, not a pasta dish. And although some folks take their Risotto very seriously, this easy recipe will get you started and you can refine your technique as you go.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: side-dish servings

Calories: 389kcal

Ingredients

1 onion medium-sized, chopped (about 1/2 cup)
1 clove garlic minced
2 tbsp olive oil
2 tbsp butter
1 cup Arborio rice uncooked
1/2 cup dry white wine
28 oz chicken broth we used two 14-ounce cans of reduced sodium chicken broth
1/2 cup Parmesan cheese finely shredded
1/8 tsp black pepper

Instructions

In a large saucepan, sauté the onion and garlic in olive oil and 1 tablespoon of butter until the onion starts to become tender and translucent around the edges; add Arborio rice. Continually stir over medium heat for 2 to 3 minutes.
In a separate saucepan, bring the chicken broth to a simmer.
Slowly pour the wine into the saucepan with the rice mixture, stirring constantly until wine is fully absorbed.
Get 1 cup of the simmering chicken broth and slowly add it to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until the broth is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue this process of adding broth 1/2 cup at a time and stirring constantly until the liquid is absorbed each time until you've used all the broth. The process should take about 15-20 minutes, and the rice should be tender and firm when finished.
Remove from heat. Stir in remaining butter, Parmesan cheese, and pepper. Serve immediately.

Nutrition