How to Make Risotto creamy and delicious. It takes a little while to make this dish, but it’s simple.
Risotto is a creamy rice side dish.
It can be eaten as an entree or served as a side dish. It is made from Arborio rice and takes about 45 minutes to make. I don’t make it often because it takes more time that I want to spend on supper. (I’m mostly a “quick cook” and I try to prepare a meal in 30 minutes or less.)
You start by sautéing a bit of onion. Then add the rice and coat it in oil, followed by adding the liquid a cup at a time until all the liquid is absorbed and the rice is tender. You can do that, right? Add this recipe to your recipe repertoire and impress your friends.
What Tools You Need
Buy the best tools you can afford and plan to keep them for a lifetime. For this recipe, you will need a big sauté pan, measuring cups (for liquid and dry measurements), a knife and cutting board, and something to stir with. I prefer a good nonstick pan and a wooden spoon.
How to Make Risotto
- 1 cup uncooked Arborio rice
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cups vegetable broth or 3 cups water + 2 vegetable bouillon cubes
- 2 tablespoons fresh cinnamon basil (or regular fresh basil, chopped, optional)
- 1/4 cup shredded Parmesan Cheese (optional)
- Sauté the onion in the olive oil over medium heat until transparent, about 5 minutes.
- Add the rice and stir to coat in the oil; continue cooking for about 2 minutes.
Add the broth, one cup at a time, until the liquid is absorbed, stirring frequently.
When the rice is soft and creamy, add the chopped basil and continue heating for about 1 minute to meld the flavors.
Add the shredded Parmesan Cheese at the end and stir until melted (if using).
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Risotto Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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