Description
This creamy and comforting risotto is made with Arborio rice, warm broth, and finished with butter and parmesan for the perfect silky texture. A classic Italian favorite that’s simple, versatile, and always satisfying.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 5 cups vegetable broth, kept warm
- ½ cup dry white wine
- ½ cup freshly grated parmesan cheese
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm the vegetable broth in a small saucepan and keep it at a gentle simmer.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent, then add garlic and cook for 30 seconds.
- Add Arborio rice and stir for about 2 minutes to toast and coat it in oil.
- Pour in the white wine and stir until mostly absorbed. Begin adding warm broth one ladle at a time, stirring until absorbed before adding more.
- Continue cooking and stirring for 18 to 20 minutes, until rice is creamy and al dente. Season with salt and pepper to taste.
- Turn off the heat and stir in butter and grated parmesan cheese. Cover and let rest for 1 minute.
- Serve hot, garnished with extra cheese or herbs if desired.
Notes
- Keep broth warm to maintain consistent cooking temperature.
- Use freshly grated parmesan for best flavor and texture.
- Don’t overcook – risotto should be creamy with a slight bite.
- Leftovers can be used to make arancini or risotto cakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: perfect risotto, classic risotto, creamy Italian rice, vegetarian risotto, easy risotto recipe