Basic Risotto – a delicious recipe with chicken broth, olive oil, onion, arborio rice, white wine, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Place broth on back burner within easy reach; bring to and keep broth at a low simmer.", "Over medium-high heat, saute onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sauteing for another minute.", "Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.", "Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked ""firm to the tooth"" (not mushy or soupy) and broth is absorbed.", "Remove pan from heat and stir in cheese; serve.", "NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth."]
442
kcal
Calories
9
g
Fat
57
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 (14 1/2 ounce) cans low sodium chicken broth, 1 tablespoon olive oil, 1/3 cup finely chopped onion, 1 1/2 cups arborio rice or 1 1/2 cups other short-grain rice, and more.
Yes, Basic Risotto falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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