Risotto--2 Ways Recipe

Name: Risotto--2 Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice; 4 cups chicken or vegetable broth; 1 onion medium, diced; 1 pound mushrooms I used a mixture of mini portobellos and white; 2 cloves garlic minced, optional; 1/4 cup white wine; pinot grigio; 3 tablespoons olive oil; 1/4 cup cheese shredded parmegiana, optional; salt; pepper

Servings: persons

1
Saute the mushrooms, onions and garlic in the olive oil in a large frying pan on medium heat.
2
When the onions are translucent and the mushrooms are browned, add the uncooked rice. Stir for 2 minutes until it's lightly browned and coated with the oil. Turn down the temperature to medium-low.
3
Add the broth one cup at a time and stir until the liquid is absorbed. Continue adding and stirring while the rice cooks. If the rice starts to stick to the bottom of the pot, lower the temperature some more, add more liquid and stir again.
4
Taste the rice as it cooks. When about 15 minutes have passed and it begins to soften, add the white wine. Continue tasting and stirring until the rice is soft and becomes creamy, somewhere around 20 minutes. At that point, take it off the heat and stir in about 1/4 cup of shredded parmegiana cheese.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups arborio rice, 4 cups chicken or vegetable broth, 1 onion medium, diced, 1 pound mushrooms I used a mixture of mini portobellos and white, and more.

Yes, Risotto--2 Ways falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Risotto--2 Ways

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions