Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken 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 black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the chicken broth in a saucepan over medium heat.
- In a large pan, heat olive oil, sauté chopped onion until translucent, then add minced garlic.
- Add Arborio rice to the pan and toast for 1-2 minutes.
- Pour in white wine, stirring until absorbed. Then, ladle in warm chicken broth one cup at a time, stirring frequently.
- Once creamy and al dente, stir in butter and grated Parmesan. Season with salt and black pepper.
Notes
- Leftover risotto can be stored in an airtight container for up to 3 days.
- Reheat with a splash of broth or water to restore creaminess.
- You can substitute vegetable broth for a vegetarian-friendly version.
- For an extra creamy risotto, add more butter and Parmesan before serving.
- Customize with mushrooms, peas, or seafood for unique variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg