Description
A creamy and comforting risotto pasta dish, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the broth and keep it warm on low heat.
- In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Arborio rice to the skillet, stirring to coat with the oil. Cook for 2-3 minutes until lightly toasted.
- Pour in the wine and stir until mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently until creamy and al dente, about 18-20 minutes.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For variations, consider adding sautéed mushrooms or other leftover vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: risotto, pasta, Italian, comfort food, creamy, weeknight dinner