Low-Maintenance Risotto

4.1
(349)
Risotto in pan
Photo: Christopher Baker
Hands On Time:
15 mins
Total Time:
35 mins
Yield:
4 serves

Ingredients

  • 3 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • kosher salt and black pepper

  • 1 cup Arborio rice

  • ½ cup dry white wine

  • 3 ½ cups low-sodium chicken broth, plus more if needed

  • ½ cup grated Parmesan (2 ounces), plus more for serving

  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat.

  2. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.

  3. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.

  4. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.

  5. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)

  6. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

Nutrition Facts (per serving)

217 Calories
13g Fat
13g Carbs
11g Protein
Nutrition Facts
Calories 217
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 37mg 12%
Sodium 616mg 27%
Total Carbohydrate 13g 5%
Total Sugars 2g
Protein 11g
Calcium 213mg 16%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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