Simple Risotto
Creamy, comforting, and deceptively simple, this classic Simple Risotto recipe is the ultimate one-pot dish for weeknight dinners or special occasions. Made with hearty Arborio rice, a warm infusion of chicken or vegetable broth, and a touch of dry white wine, this recipe transforms basic pantry staples into a rich and velvety masterpiece. The key lies in the technique: slow, steady stirring ensures the rice absorbs the broth perfectly, creating the signature creamy texture without the need for cream. Finished with luscious butter, nutty Parmesan cheese, and a sprinkle of fresh parsley, this risotto delivers bold flavor with minimal ingredients. Ready in just 40 minutes, it's the perfect go-to for a comforting meal that feels gourmet.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion
- 2 cloves Garlic
- 0.5 cup Dry white wine
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat the broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
Finely dice the onion and mince the garlic. Set aside.
In a large skillet or heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.
Add the diced onion and cook, stirring often, until softened and translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, but not browned.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until the edges appear translucent.
Pour in the white wine and stir constantly until the liquid has been absorbed by the rice.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next.
Continue this process until the rice is creamy and tender but still has a slight bite (al dente), about 18-20 minutes. You may not need all of the broth.
Once the rice is cooked, remove the pan from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste.
Let the risotto sit for 2 minutes before serving to allow it to thicken slightly.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 163 mg | 3% | |
*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.
