Easy Risotto
Transform your weeknight dinners with this Easy Risotto recipe—a creamy, comforting classic made simple for home cooks! Featuring perfectly toasted arborio rice infused with the flavors of aromatic garlic, onion, and a splash of dry white wine, this dish strikes the perfect balance of richness and elegance. Slowly simmered with warm broth and finished with a generous dose of freshly grated Parmesan cheese and butter, this risotto achieves its signature velvety texture without any fuss. Best of all, it takes just 40 minutes from start to finish, making it an ideal choice for busy weeknights or impromptu entertaining. Garnish with fresh parsley for a pop of color, and pair with your favorite protein or serve as a decadent standalone dish. With easy-to-follow steps and pantry-staple ingredients, this recipe is your go-to guide to mastering a timeless Italian meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups low-sodium chicken or vegetable broth
- 0.75 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, finely chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Heat the chicken or vegetable broth in a medium saucepan over low heat. Keep it warm but not boiling throughout the cooking process.
In a large skillet or wide-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-5 minutes until soft and translucent. Stir occasionally to prevent browning.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the arborio rice, ensuring it's coated in the oil and butter mixture. Toast the rice for 1-2 minutes, stirring frequently, until the edges of the grains become translucent.
Pour in the white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes.
Ladle in 1 cup of the warm broth and stir the rice constantly until the liquid is mostly absorbed. Repeat this process, adding broth 1 ladle at a time and stirring frequently, until the rice is tender and creamy—this should take about 20-25 minutes.
Once the rice is cooked, stir in the remaining butter and the Parmesan cheese. Mix well until the cheese is melted and the risotto is creamy.
Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Remove from heat and let the risotto rest for 2 minutes. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2074 mg | 160% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 820 mg | 17% | |
*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.
