Risotto – a delicious recipe with vegetable broth, white wine, butter, oil, onion, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large saucepan bring broth to a simmer - keep at a low simmer.
2
In a large skillet heat butter and oil over medium heat.
3
Add onion and saute for 2 minutes or so.
4
Add rice, stirring until grains are coated well.
5
Add wine and stir until aborbed.
6
Add simmering broth 1/2 cup at a time, stirring frequently (using a rubber spatula and using a scooping motion rather than stirring motion).
7
After each addition of broth is aborbed, add another 1/2 cup of broth and continue the constant stirring.
8
This will take at least 30 minutes until rice is tender.
9
Add remaining butter and Parmesan.
10
If you want this is the time to add vegetables or other ingredients.
11
Heat until heated through.
427
kcal
Calories
19
g
Fat
54
g
Carbs
11
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 8 ingredients. The key ingredients include: 5 ½ cups vegetable broth (or chicken broth), ½ cup white wine, 2 tablespoons butter, 2 tablespoons oil, 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.
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