Ingredients
Scale
- 1 cup Arborio rice
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 cups vegetable broth
- 1 cup white wine (optional)
- 1 cup grated Parmesan cheese
- Fresh herbs (such as parsley and thyme)
- Salt and pepper, to taste
- Lemon zest for garnish
Instructions
- Melt the butter in a large saucepan over medium heat and sauté the onion until translucent.
- Add Arborio rice, stirring well to coat the grains with butter and toast slightly.
- Gradually add the vegetable broth, stirring continuously until absorbed, then add white wine if using.
- Once creamy and al dente, remove from heat and fold in Parmesan cheese until melted.
- Spoon onto warmed plates and garnish with fresh herbs, lemon zest, and more Parmesan if desired.
Notes
- For a vegan version, substitute butter with olive oil and Parmesan with a vegan alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat by adding a splash of broth or water to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg