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Easy Risotto Recipe
This easy risotto recipe is creamy, comforting, and virtually impossible to mess up! It's arborio rice simmered with hot broth, onions, garlic, and thyme, then finished with parmesan cheese. It's a simple formula for a delicious Italian side dish, and it's ready in just 40 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 399 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 6 6 cups chicken stock see notes
- 1-2 1-2 teaspoons sea salt or to taste
- 2 2 tablespoons olive oil
- 2 2 tablespoons butter
- 1 1 medium onion finely minced
- 2 2 cloves garlic finely minced
- 2 2 cups arborio rice
- 1 ½ 1 ½ cups dry white wine
- 1 1 cup freshly grated Parmesan cheese
Instructions
- Place the stock in a medium-sized pot over high heat. Bring it to a simmer and then lower the heat so that it stays warm. Add the salt to the pot, 1 teaspoon at a time. You want it to taste just a little saltier than you'd like.
- Place the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until it is soft and just starting to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more.
- Add the arborio rice to the pot and stir it for 1 minute. Add the wine to the pot and stir until it has been mostly absorbed.
- Add a ladle full of the hot broth to the pot and stir well. Continue stirring occasionally until it has been mostly absorbed, about 1-2 minutes. Continue adding the broth, 1 ladle at a time waiting until most of the broth has been absorbed by the rice before you add more. Stir the rice a few times between each addition of broth. The risotto is cooked when the rice is soft but not mushy .. think al dente pasta. This step takes about 20 minutes.
- When the risotto is soft remove the pot from the heat and stir in the parmesan cheese and then season to taste with sea salt and fresh ground pepper.
Cup of Yum
Notes
- The quality of the stock you use will make a big difference to the flavor of the risotto. Store-bought chicken stock or vegetable stock will make a risotto that you may find lacking in flavor. In this case, you can add extra parmesan or salt. For the very best risotto, start with chicken bone broth.
Nutrition Information
Serving
1 serving = ⅛ of the recipe
Calories
399kcal
(20%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
768mg
(32%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
213IU
(4%)
Vitamin C
2mg
(2%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 399
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 399kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 768mg | 32% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.