Add an Ingredient Risotto
Discover the ultimate customizable comfort food with this "Add an Ingredient Risotto" recipe, perfect for weeknight dinners or impressing guests. Built on a foundation of creamy Arborio rice, fragrant garlic, and a splash of dry white wine, this risotto allows you to showcase a star ingredient of your choice—think sautéed mushrooms, tender shrimp, or roasted squash. The step-by-step process of slowly incorporating warm chicken or vegetable stock ensures a luxuriously silky texture, while Parmesan cheese and a hint of butter deliver rich, decadent flavor. With just 35 minutes from prep to plate, this versatile dish is ideal for creating a personalized masterpiece that highlights fresh, seasonal ingredients. Serve it piping hot with a sprinkle of parsley for an elegant final touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Yellow onion
- 2 cloves, minced Garlic
- 0.5 cup Dry white wine
- 4 cups, warm Chicken or vegetable stock
- 0.5 cup, grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup, as prepared (e.g., sliced mushrooms, cubed squash, shrimp, etc.) Your choice of main ingredient
- 1 tablespoon, chopped for garnish Fresh parsley (optional)
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat. Keep it warm while preparing the risotto.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
Stir in the Arborio rice, ensuring all the grains are coated with the oil. Toast the rice for 1-2 minutes until it releases a nutty aroma.
Pour in the white wine and stir continuously until most of the liquid is absorbed.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until the stock is absorbed before adding the next ladleful. This process should take about 18-20 minutes.
When the rice is nearly tender (after about 15 minutes of adding stock), stir in your chosen ingredient (e.g., mushrooms, asparagus, shrimp, etc.) and continue cooking. Ensure your ingredient is pre-cooked or prepared as needed (e.g., sautéed mushrooms or blanched asparagus).
Once the risotto is creamy and the rice is cooked al dente, lower the heat and stir in the butter and grated Parmesan cheese. Mix until fully incorporated.
Season with salt and black pepper to taste. Adjust flavors as necessary.
Remove from heat and let the risotto sit for 2 minutes. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 5134 mg | 223% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.4 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 575 mg | 44% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
