Risotto Bianco – a delicious recipe with Olive Oil, Onion, Garlic, Salt, Rice, White Wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pour broth in a stockpot and adjust the heat to keep it simmering. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and salt. Saute until the onions are soft, about 8 minutes; do not let them color. Stir in the rice and cook, stirring, until the rice is hot, about 2 minutes. Add the wine and simmer, stirring, until it's absorbed. Begin adding hot broth 1 cup at a time, stirring often and adding more broth only when the previous addition has been absorbed. It should take about 20 minutes for the rice to become creamy and al dente. You may not need all the broth; if you need a little more, use boiling water.
2
Remove the risotto from the heat and stir in the butter and cheese. Season with salt and pepper and serve immediately.
1135
kcal
Calories
32
g
Fat
82
g
Carbs
124
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 10 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 1 cup Minced Onion, 1 Tablespoon Minced Garlic, 1 teaspoon Salt, and more.
Yes, Risotto Bianco 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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