Risotto – a delicious recipe with Chicken, Butter, Onion, Rice, White Wine, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat stock to a boil. Shut off flame and hold on stovetop.
2
In a heavy bottomed pan, heat butter over medium low heat and sweat onions until translucent. Do not brown.
3
Add rice at once and stir to coat thoroughly with fat. Cook gently until fragrant 2-3 minutes.
4
Add wine, stirring until most of the liquid has been absorbed.
5
Ladle enough hot stock to cover rice. Cook, stirring constantly until stock is absorbed. Season with salt and pepper. Continue in the same manner until creamy and rice is slightly al dente. 20-25 minutes. Adjust seasoning if necessary.
6
Remove from the heat, stir in cheese and whole butter. Serve immediately.
731
kcal
Calories
35
g
Fat
83
g
Carbs
23
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 9 ingredients. The key ingredients include: 8 cups Flavorful Hot Stock (Chicken or Beef), 2 oz. Butter or Olive Oil, 1/2 cups Small Diced Onion, 2 cups Arborio Rice, and more.
Yes, Risotto 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.
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