Risotto Recipe
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Risotto Recipe
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This risotto recipe comes out so creamy, smooth, and flavorful! The texture is perfectly velvety smooth. The flavor is savory, hearty, and cheesy. This homemade risotto is great as a side dish, base for a main dish, and meal prep.
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Ingredients
- 1 ½ cups arborio rice
- 4 cups chicken broth
- 1 small onion finely chopped
- 2 garlic cloves minced
- ½ cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- pinch sea salt
- pinch black pepper
- chopped fresh herbs to garnish
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Instructions
- In a medium saucepan, heat the chicken broth over low heat. Keep the broth warm throughout the cooking process.
- In a large skillet, melt the butter and olive oil over medium heat. Add in the chopped onion and minced garlic. Sauté for 5 minutes, until softened.
- Then, add the Arborio rice to the skillet. Cook and stir for 2 minutes, until fragrant.
- Pour in the white wine. Stir.
- Reduce heat to medium low. Add the warm chicken broth to the skillet, one ladleful at a time. Stir continuously. Allow each ladleful of broth to be absorbed by the rice before adding the next one. Continue for 20 to 25 minutes, until rice becomes tender but still somewhat al dente.
- Season with sea salt and pepper as desired.
- Add in the Parmesan cheese until melted and creamy.
- Remove the skillet from the heat. Allow the risotto to thicken for 2 minutes.
- Finally, serve the risotto hot. Garnish with fresh chopped herbs if desired.
Notes
- Nutrition Facts
- Nutrition Facts Risotto Recipe Amount Per Serving Calories 439 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 7g44%Trans Fat 0.2gPolyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 31mg10%Sodium 1095mg48%Potassium 192mg5%Carbohydrates 66g22%Fiber 3g13%Sugar 2g2%Protein 11g22% Vitamin A 288IU6%Vitamin C 3mg4%Calcium 136mg14%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
- Nutrition Facts Risotto Recipe Amount Per Serving Calories 439 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 7g44%Trans Fat 0.2gPolyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 31mg10%Sodium 1095mg48%Potassium 192mg5%Carbohydrates 66g22%Fiber 3g13%Sugar 2g2%Protein 11g22% Vitamin A 288IU6%Vitamin C 3mg4%Calcium 136mg14%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 439
- Calories from Fat 153
- % Daily Value*
- Fat 17g
- 26%
- Saturated Fat 7g
- 44%
- Trans Fat 0.2g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 8g
- Cholesterol 31mg
- 10%
- Sodium 1095mg
- 48%
- Potassium 192mg
- 5%
- Carbohydrates 66g
- 22%
- Fiber 3g
- 13%
- Sugar 2g
- 2%
- Protein 11g
- 22%
- Vitamin A 288IU
- 6%
- Vitamin C 3mg
- 4%
- Calcium 136mg
- 14%
- Iron 4mg
- 22%
- Arborio rice is the best for risotto.
- If needed, use brown rice.
- Keep the chicken broth warm throughout the whole cooking process.
- Be patient as you cook this risotto. Low and slow is best.
- Store leftovers for up to 4 days in the fridge.
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