Simple Risotto
This risotto recipe is simple to make, ultra creamy, and has a delicate lemon flavor. No fancy techniques are needed for that luxe, restaurant-style texture!
Servings: 4
Ingredients
- 4 cups chicken or vegetable broth (or stock)
- 2 tablespoons butter + more for serving
- 1/2 medium onion chopped finely
- 3 cloves garlic minced
- 1 cup uncooked arborio rice
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1-2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated parmesan cheese + more for serving
- Salt & pepper to taste
Instructions
- Add the chicken broth to a fairly large saucepan/pot over high heat. Reduce the heat to low just before it boils, and keep it on low heat for the duration of the recipe. Keep your ladle handy - you will be gradually adding the hot broth to the risotto starting in step 6.
- Meanwhile, in a Dutch oven or large, deep skillet, melt the butter over medium heat.
- Add the onion and sauté until softened (about 5-7 minutes).
- Add the garlic and rice and stir constantly for 2-3 minutes.
- Pour in the wine and stir until the rice fully absorbs it.
- Add the broth in, one ladle at a time, only adding more once the rice absorbs it. Make sure you stir almost constantly. Repeat this process until you've used up all the liquid and the risotto is al dente (give it a taste - it should have a little bite to it and not be mushy). Important: If the risotto is bubbling too much/seems to be cooking too quickly, you may want to reduce the heat to medium-low. This step should be a gradual process for best results (about 25-30 minutes). If the rice is still undercooked, heat up more broth and add it gradually until desired texture is reached.
- Stir in the lemon juice and parsley.
- Take the risotto off the heat and stir in the parmesan cheese and season with salt & pepper as needed. Serve with extra parm grated/shaved on top and a pat of butter if desired.
Notes
- Cooking time may vary a bit depending on the heat you use and how quickly the rice soaks the liquid up. Don't force it by turning up the heat... risotto can be a bit of a slow process, but it's worth it.
- Serves 4-6 as a side dish (or add some protein to make it a meal!). Nutrition info is for 1/4 of the recipe.
Nutrition
Calories: 331kcal | Carbohydrates: 45g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 1139mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 3mg
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