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Risotto
A creamy, tender, saucy and flavorful Italian rice dish. It's made with short-grain Arborio rice, cooked with savory chicken broth, rich butter, bold garlic, and plenty of creamy Parmesan cheese. It’s an easy side dish that’s sure to impress!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Bring broth to a simmer over medium-high heat. Reduce heat to low, cover and let heat.
2
Melt butter in a 5 or 6 quart pot over medium heat. Add onion and saute ⏱️ 3 minutes.
3
Add rice and garlic and saute ⏱️ 1 minute.
(13.7 oz) Arborio rice2 cupsminced garlic2 tsp
4
Pour in wine and let cook, stirring constantly, until it has mostly been absorbed into the rice.
5
Pour in 1 cup of broth (about 2 ladle fulls) then cook rice, while stirring frequently, until most of the broth has been absorbed (keep chicken broth warm and covered while rice cooks).
6
Continue cooking rice and stirring frequently, and repeating this process adding more broth 1 cup at a time until it has almost been absorbed into rice until you add more. It should take about ⏱️ 20 minutes to cook rice to an al dente stage.
7
As you near the end add hot water if needed to thin 1/2 cup at a time.
(13.7 oz) Arborio rice2 cupsHot water, (as needed)
8
Remove from heat, stir in parmesan (thin with hot water as needed). Season with salt after parmesan has been melted. Season with pepper and garnish with parsley.
(13.7 oz) Arborio rice2 cupsHot water, (as needed)unsalted butter, (diced into 4 pieces)4 TbspSalt (as needed and freshly ground black pepper)
9
Serve right away.
Nutrition Facts
calories
337 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
494 mg
protein Content
8 g
trans Fat Content
0.2 g
cholesterol Content
20 mg
carbohydrate Content
52 g
saturated Fat Content
5 g
unsaturated Fat Content
4 g
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