Description
A creamy and rich risotto made without wine, perfect for a comforting weeknight meal.
Ingredients
Scale
- 1 cup Arborio rice
- 3½–4 cups low-sodium chicken or vegetable broth, kept hot
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced (optional)
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan (plus extra to serve)
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup heavy cream or mascarpone for extra silkiness
Instructions
- Finely chop the onion and sauté it in olive oil over medium heat until translucent (about 4 minutes).
- Add the Arborio rice and toast for 1–2 minutes until the edges look translucent.
- Add a ladle (about 1/2 cup) of hot broth and stir until mostly absorbed.
- Continue adding hot broth, one ladle at a time, stirring often until the rice reaches al dente in 18–22 minutes.
- Finish off heat with butter and Parmesan, season to taste, and let it rest for 1–2 minutes before serving.
Notes
Serve immediately to showcase the creamy texture. Optionally, top with more Parmesan and a crack of black pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg