Risotto Recipe – Eats Now

Name: Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or margarine; 1 medium onion, chopped; 2 1/4 cups uncooked Arborio rice; 2 garlic cloves, chopped; 2 cups dry white wine*; 2 bay leaves; 5 1/2 cups hot chicken broth, divided; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon hot sauce

Servings: persons

1/2 cup butter or margarine
1 medium onion, chopped
2 1/4 cups uncooked Arborio rice
2 garlic cloves, chopped
2 cups dry white wine*
2 bay leaves
5 1/2 cups hot chicken broth, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce

1
Melt butter in a Dutch oven over medium-high heat; add onion, and saute 5 to 7 minutes or until tender.
2
Stir in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.
3
Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.
4
Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.
5
* 1 cup chicken broth may be substituted for white wine.

1205

kcal

Calories

Fat

101

Carbs

113

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1/2 cup butter or margarine, 1 medium onion, chopped, 2 1/4 cups uncooked Arborio rice, 2 garlic cloves, chopped, and more.

Yes, 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.

Risotto

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