The Easy Risotto Readers Are Calling ‘an Absolute Winner’
Risotto, the creamy Italian classic that has enchanted home cooks for generations, is a dish that celebrates simplicity and comfort. This Easy Risotto recipe is not only a crowd-favorite but also a delightful way to embrace the art of cooking with just a few ingredients. Perfect for a cozy family dinner or as an elegant dish for entertaining guests, this risotto captures rich flavors and a velvety texture that will leave everyone asking for seconds.
What sets this dish apart is its versatility. Whether you’re adding seasonal vegetables, fresh herbs, or even your choice of proteins, you can easily customize it to suit your palate. Made with love and patience, this risotto embodies warmth and charm, making it an instant hit on any dining table. Readers will love how a little stirring and attentive simmering transform humble rice into a colorful and decadent delight.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Prepare your ingredients for the perfect risotto: fresh produce and rich flavors ready to blend.
Directions
- In a saucepan, heat the broth over low heat. Keep it warm but not boiling.
- In a separate large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the Arborio rice, stirring to coat it with the oil and butter mixture. Toast the rice for about 2 minutes until slightly translucent.
- Pour in the white wine and let it simmer, stirring occasionally until the wine has mostly evaporated.
- Begin adding the warmed broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente. You may not need all the broth.
- Once done, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley or basil.
Tips & Variations
- Ingredient substitutions: Swap out Arborio rice for Carnaroli or Vialone Nano for varied textures. For a lighter option, use quinoa.
- Optional variations: Add sautéed mushrooms, peas, or spinach for a boost of flavors and nutrition. You can also introduce proteins like grilled chicken or shrimp.
- Storage or reheating tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of broth or water to restore creaminess.
Recipe Information
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Easy
An image displaying risotto ingredients and preparation tools.
Easy Risotto
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth Keep warm but not boiling.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced Be careful not to burn during sautéing.
- 1 cup dry white wine Allow to simmer until mostly evaporated.
- 1 cup grated Parmesan cheese Stir in after cooking.
- 2 tablespoons olive oil
- 2 tablespoons butter
- to taste Salt and pepper For seasoning.
- for garnish Fresh parsley or basil To add flavor and color.
Instructions
Preparation
- In a saucepan, heat the broth over low heat. Keep it warm but not boiling.
- In a separate large skillet, heat the olive oil and butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the Arborio rice, stirring to coat it with the oil and butter mixture, and toast for about 2 minutes.
- Pour in the white wine and let it simmer, stirring occasionally until the wine has mostly evaporated.
- Begin adding the warmed broth, one ladleful at a time, stirring frequently.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Once done, remove from heat and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste, and serve immediately garnished with fresh parsley or basil.