Risotto
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5.0
18 reviews
Excellent
Risotto
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A creamy, easy risotto recipe that's basically foolproof and ready under 30 minutes! Recipe includes a how-to video!
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Ingredients
- 4 cups chicken broth¹ (I do not use low-sodium, if you do you will likely have to add more salt at the end)
- 4 Tablespoons unsalted butter divided
- 1 heaping cup Arborio rice²
- ¼ cup white wine³ (optional, see note)
- 1 medium yellow or sweet onion, finely chopped about 1 heaping cup
- 1 cup fresh shredded parmesan cheese
- 1 Tablespoon fresh parsley finely chopped, optional
- ¼ teaspoon freshly ground black pepper plus additional to taste, as needed
- salt to taste
Instructions
- Pour chicken broth into a medium-sized saucepan and place over medium-low heat. You want this to be warm and stay warm while you are preparing the risotto.
- In a (separate) large skillet, melt 3 Tablespoons of butter over medium heat. Once melted, add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add rice and use a spatula to turn until all of the rice is coated with butter (none of the grains should appear dry). Cook another minute or two, stirring, until you can smell the fragrance of lightly toasted rice.
- Drizzle wine into pan and cook, stirring, until all wine is evaporated (there shouldn’t be any liquid in the bottom of the pan and you shouldn’t be able to smell the fragrance of the wine in the steam anymore).
- Add about ⅓-½ cup of warm chicken broth and stir frequently. Once the broth has been cooked out, repeat with additional broth until you have added all of the broth or rice is al-dente (cooked through but still firm to-the-tooth). You may need more liquid, if so use more broth or simply warm water.
- Once rice is cooked and rolls back in on itself when you slide through the saucepan with a spatula, it is finished cooking. Remove from the heat at once and add the remaining Tablespoon of butter, parmesan cheese, and parsley.
- Stir until butter and cheese are melted, taste and add more pepper and salt if needed. Serve immediately, as risotto does not keep well and storing is not recommended.
Equipments used:
Notes
- I prefer chicken broth for the flavor, but you may make this vegetarian by using vegetable stock/broth instead. I use regular broth, not low-sodium. If you opt for low-sodium you will most likely need to add more salt.
- You must use a starchy rice, preferably a short-medium grain. Arborio seems to be the most widely available, but Carnaroli or Vialone Nano will work as well. I don't recommend other types of rice as they won't cook properly or result in the creamy risotto you want!
- I use Pinot Grigio. You may use your favorite white wine or simply omit (you may need a bit more broth) if you do not have any or would not like to use it.
Nutrition Information
Show Details
Serving
1serving
Calories
157kcal
(8%)
Carbohydrates
3g
(1%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
843mg
(35%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
424IU
(8%)
Vitamin C
13mg
(14%)
Calcium
215mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (¾ cup per serving)
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 843mg | 35% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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