Description
A creamy and comforting risotto that comes together in just 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 1200 ml Chicken Broth
- 15 ml Butter or Extra Virgin Olive Oil
- 50 g Finely Chopped Shallots
- 1 Garlic Clove, minced
- 200 g Arborio Rice
- Kosher Salt, to taste
- 120 ml Dry White Wine
- 100 g Parmesan Cheese, Finely Grated
- Freshly Ground Black Pepper, to taste
Instructions
- Warm the Chicken Broth: In a saucepan, heat up the chicken broth over medium-low heat until warm.
- Melt the Butter: In a large pot, melt the butter (or olive oil) over medium-low heat until melted and bubbly.
- Sauté the Shallots: Add your finely chopped shallots and cook for about 2-3 minutes until translucent and soft.
- Add the Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Stir in the Arborio Rice: Add the Arborio rice and stir for about 2 minutes.
- Mix in Warm Broth and Wine: Add warm broth and white wine, one ladle at a time, stirring frequently.
- Continue Cooking: Keep adding broth until each ladle is absorbed, about 18-20 minutes.
- Finishing Touch: Remove from heat, stir in the grated Parmesan cheese and black pepper for seasoning.
- Let It Rest: Cover and let it rest for about 5 minutes.
- Serve It Up: Serve topped with additional Parmesan and black pepper.
Notes
Feel free to customize with leftover vegetables or proteins. A splash of lemon juice can brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg