Description
Creamy, comforting risotto made with Arborio rice slowly simmered in warm broth, finished with butter and Parmesan for a silky texture and rich flavor in every spoonful.
Ingredients
Units
Scale
- 1 1/2 cups Arborio rice
- 5 cups vegetable broth, warmed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Warm the vegetable broth in a small saucepan over low heat and keep it hot but not boiling.
- In a heavy bottomed saucepan over medium heat, add olive oil and 2 tablespoons butter. Once melted, add diced onion and cook for 3 to 4 minutes until soft. Stir in minced garlic and cook for 30 seconds.
- Add Arborio rice to the pan and stir for 1 to 2 minutes to lightly toast the grains.
- Add one ladle of warm broth to the rice and stir gently until mostly absorbed.
- Continue adding broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Cook for about 18 to 20 minutes until the rice is tender with a slight bite and the texture is creamy.
- Remove from heat. Stir in remaining 1 tablespoon butter, grated Parmesan cheese, salt, and black pepper until smooth and glossy.
- Spoon into bowls and garnish with fresh parsley before serving.
Notes
- Do not rinse the rice, the starch is essential for creaminess.
- Keep broth warm throughout the cooking process for consistent texture.
- If risotto becomes too thick before serving, add a splash of warm broth or water.
- Serve immediately for the best creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg