Description
A comforting and delicious risotto that comes together in about 30 minutes, perfect for family weeknight meals.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the broth in a saucepan over low heat for about 5 minutes.
- Caramelize the onions in a skillet with olive oil and butter over medium heat for 15-20 minutes.
- Stir in Arborio rice and cook for 2 minutes until translucent.
- If using wine, add it now and cook until mostly absorbed, about 2-3 minutes.
- Gradually add warm broth one ladle at a time, stirring frequently for about 18-20 minutes.
- When creamy, mix in Parmesan cheese, salt, and pepper until well combined.
- Garnish with fresh parsley and serve warm.
Notes
Customize with any leftover vegetables or different types of cheese. Pairs well with grilled chicken or roasted veggies.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg