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How To Make Risotto | Easy Risotto Recipe
Ever wonder how to make risotto at home? This creamy comfort dish is simple to make in one pan on the stove, but you’ve got to make sure you’re following the step right to make the best risotto possible! Here’s our step-by-step breakdown of how to make great risotto (in under 30 minutes).
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 340 kcal
Course:
Side Dish , Main Course
Cuisine:
Mediterranean , Italian , American
Ingredients
- 1 Tbsp unsalted butter 14 g
- 2 medium shallots finely diced, should give you about ½ cup
- 2 cloves garlic minced
- 1 tsp salt
- 1 ½ cups arborio rice 270 g
- 1 cup dry white wine optional*, 236 mL
- 4 to 6 cups vegetable broth warmed, 1 to 1 ½ L
- 1 cup grated Parmesan cheese 75 g
- 2 Tbsp heavy cream 30 mL
Instructions
- Flavor Base: Heat 1 Tbsp unsalted butter in a large pan over medium heat. Add 2 medium shallots (finely diced) and 2 cloves garlic (minced), cooking until shallots are translucent and soft, about 3 minutes.
- Toast Rice: Add 1 tsp salt and 1 ½ cups arborio rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Add Wine (Optional): Add 1 cup dry white wine to the pot and simmer until wine has completely been absorbed.
- Cook Rice: Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 15 minutes. Once it has reached your desired texture, stop adding broth (you may not need the full amount).
- Serve: Stir in 1 cup grated parmesan cheese and 2 Tbsp heavy cream. Serve warm, topped with freshly cracked pepper.
Cup of Yum
Notes
- *If not using wine, use 1 extra cup of broth.
- Store leftover risotto in an airtight container in the fridge for up to 5 days.
Nutrition Information
Serving
1serving
Calories
340kcal
(17%)
Carbohydrates
41.4g
(14%)
Protein
14.2g
(28%)
Fat
9.5g
(15%)
Saturated Fat
5.5g
(28%)
Cholesterol
24mg
(8%)
Sodium
1357mg
(57%)
Potassium
298mg
(9%)
Fiber
1.3g
(5%)
Sugar
1g
(2%)
Calcium
189mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 41.4g | 14% |
| Protein | 14.2g | 28% |
| Fat | 9.5g | 15% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 24mg | 8% |
| Sodium | 1357mg | 57% |
| Potassium | 298mg | 6% |
| Fiber | 1.3g | 5% |
| Sugar | 1g | 2% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.