Everyone needs a Basic Risotto recipe! Made with a handful of simple, kitchen staple ingredients, this easy, creamy Italian rice dish is delicious served on its own or can be the perfect compliment to a main!
- 8 cups chicken broth low sodium
- ½ tsp salt or to taste
- ¼ cup butter unsalted, divided
- 1 medium onion diced
- 2 cloves garlic minced
- ½ cup white wine dry, such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay
- 2 cups arborio rice also known as risotto rice
- 1 cup parmesan cheese freshly shredded
- ¼ tsp pepper or to taste
- 1 tbsp parsley freshly chopped
Simmer Chicken Broth: Add the chicken broth to a stockpot (deep pot) with the salt to taste. It should be slightly under salted. Let it come to a gentle simmer, not a boil.
Cook Onion and Garlic: In a large skillet or pot with a fitting lid, melt 2 tbsp of the butter over medium-high heat. Add the onion and cook for 3-4 minutes until softened and translucent. Next, add the garlic and cook for 30 seconds, then pour in the wine. Let the wine bubble and reduce for 1-2 minutes.
Cook Risotto: Reduce the heat to medium-low. Add the rice and stir often until it absorbs most of the wine. Ladle 1 cup of the hot broth into the pot, and stir occasionally until absorbed by the rice. Continue this process until the rice is creamy and tender, about 25-30 minutes. You may not use all of the broth.
Finish & Serve: Turn the heat off and stir in the parmesan cheese and remaining 2 tbsp of butter. Taste for seasoning and add salt if needed. Garnish with freshly cracked pepper and chopped parsley.
- When choosing a wine for this dish, you'll want to opt for a dry variety of white wine. The white wine adds such a nice flavor to the dish and really amplifies it as a whole. Pinot Grigio and Sauvignon Blanc are the two I would reach for first, but an unoaked Chardonnay is a fine choice as well.
- My best recommendation would be to choose a wine that you would typically reach for yourself, since we only need 1/2 cup, you'll be drinking the rest with dinner.
- Not a fan of wine? Just replace it with the same amount of broth in the recipe!
- Store leftover risotto in an airtight container in the fridge for up to 5 days.
- In my opinion, risotto is best made fresh and typically does not freeze well. The texture and consistency of the dish tends succumb to the depths of the freezer. If you find it absolutely necessary to freeze, make sure the risotto has fully cooled down to room temperature before storing in an airtight container. It’ll last 2-3 months frozen.
Serving: 1serving | Calories: 448kcal | Carbohydrates: 60g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 626mg | Potassium: 378mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 4mg