Classic Risotto

Classic risotto is a creamy Italian dish made with Arborio rice, perfect for showcasing seasonal ingredients.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Italian

Keyword: Comfort Food, Vegetarian

Servings: 4 servings

1.5 cups Arborio rice Short-grain rice essential for creamy texture.
4-5 cups Low-sodium vegetable broth Warm broth is crucial for cooking the rice.
1 medium Onion, finely chopped Adds sweetness and depth of flavor.
2 tablespoons Olive oil Used for sautéing the onions.
2 tablespoons Unsalted butter Adds richness to the dish.
1 cup Grated Parmesan cheese Enhances flavor; use freshly grated for best results.
to taste Salt Essential for seasoning.
to taste Black pepper Essential for seasoning.
as needed Fresh herbs (parsley or basil) For garnish.
optional Vegetables (asparagus, peas, mushrooms) Enhance flavor and nutrition.
optional Protein (grilled chicken or shrimp) For a heartier meal.

1. Heat the vegetable broth in a saucepan over medium heat and keep it warm.
2. In a heavy-bottomed pot, heat olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
3. Add Arborio rice to the pot and stir for about 2 minutes to toast the rice slightly.
4. Begin adding warm vegetable broth one ladleful at a time, stirring continuously until absorbed.
5. Continue adding broth and stirring for about 18-20 minutes until the rice is al dente and creamy.
6. Remove from heat and stir in butter and Parmesan cheese until creamy. Season with salt and black pepper.
7. If using, fold in any optional vegetables or proteins at this stage.
8. Let the risotto rest for a minute before serving, garnished with fresh herbs.

Risotto is best enjoyed fresh but can be prepared ahead of time. Store in the refrigerator and reheat with broth.