Simple Risotto

simple-risotto
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 660 calories
    • Calories 20 calories from fat
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 41 mg
    • Sodium 662 mg
    • Protein 23 g
    • Carbohydrate 94 g
    • Sugar 2 g
    • Fiber 2 g

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.Add the rice and cook, stirring constantly, for 2 minutes.Add the wine and cook, stirring frequently, until the liquid is absorbed.Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 1 small yellow onion, finely chopped
  3. Check 2 cups Arborio rice
  4. Check 1 cup dry white wine
  5. Check 4 cups vegetable or chicken broth
  6. Check 1 cup grated Parmesan
  7. Check kosher salt and black pepper

Directions

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  4. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
  5. Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.