This Easy Risotto Recipe delivers creamy, velvety comfort in just 25 minutes, perfect for busy weeknights or impromptu gatherings. Each spoonful is a harmonious blend of rich, buttery flavors and tender grains, creating a dish that feels indulgent yet effortless. The smooth texture melts in your mouth, while subtle hints of savory depth keep you coming back for more.
With only 5 minutes of prep and 20 minutes of cooking, this risotto is a lifesaver for anyone craving a gourmet meal without the fuss. Packed with wholesome ingredients, it’s a satisfying dish that nourishes both body and soul. Serve it warm, and let its comforting aroma and luxurious taste turn any meal into a special occasion.
What You’ll Need for This Easy Risotto
- 4 cups (946 ml) chicken broth (not low-sodium, or you may need to add more salt later)
- 4 Tablespoons (57 g) unsalted butter, divided
- 1 heaping cup (200 g) Arborio rice (essential for creamy risotto)
- ¼ cup (60 ml) white wine (optional, adds depth of flavor)
- 1 medium yellow or sweet onion (160 g), finely chopped (about 1 heaping cup)
- 1 cup (95 g) fresh shredded parmesan cheese
- 1 Tablespoon fresh parsley, finely chopped (optional, for garnish)
- ¼ teaspoon freshly ground black pepper, plus additional to taste
- Salt, to taste
Step-by-Step Guide to Perfect Risotto
- Warm the broth: Pour chicken broth into a medium-sized saucepan and heat over medium-low. Keep it warm throughout cooking.
- Sauté the onions: In a large skillet, melt 3 Tablespoons of butter over medium heat. Add the chopped onion and cook, stirring frequently, until softened (3-5 minutes).
- Toast the rice: Add Arborio rice to the skillet. Stir until all grains are coated in butter and slightly toasted (about 1-2 minutes). You should smell a light, nutty aroma.
- Deglaze with wine (optional): Drizzle white wine into the pan and stir until the liquid evaporates completely (no liquid should remain, and the wine aroma should fade).
- Add broth gradually: Add ⅓-½ cup of warm broth to the rice. Stir frequently until the liquid is absorbed. Repeat, adding broth in small increments, until the rice is al dente (tender but firm to the bite). This should take about 15揽20 minutes. Add more broth or warm water if needed.
- Finish the risotto: When the rice is creamy and rolls back in on itself when stirred, remove from heat. Stir in the remaining 1 Tablespoon of butter, parmesan cheese, and parsley.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for the best texture and flavor.
Perfect Pairings: Serving Suggestions
This Easy Risotto is a versatile dish that pairs beautifully with a variety of sides. For a light meal, serve it alongside a crisp green salad or steamed asparagus. If you’re looking for something heartier, try it with grilled chicken or seared shrimp. A glass of white wine complements the flavors perfectly, making it a great choice for a cozy dinner.
Quick Tips for Time-Saving Success
To streamline your risotto-making process, pre-measure all your ingredients before you start cooking. Keep the chicken broth warm in a small pot on the stove to avoid temperature fluctuations. If you’re short on time, consider using a pre-chopped onion to save a few minutes. These small steps can make a big difference in keeping your cooking smooth and efficient.
Creative Recipe Variations
Customize your risotto by adding sautéed mushrooms or roasted butternut squash for extra flavor and texture. For a richer dish, stir in a splash of heavy cream at the end. If you’re feeling adventurous, swap the parmesan for gorgonzola or goat cheese for a unique twist. The possibilities are endless, so don’t be afraid to get creative!
Essential Equipment Guidance
To make this risotto, you’ll need a medium-sized saucepan for warming the broth and a large skillet for cooking the rice. A wooden spoon or spatula is ideal for stirring, as it helps release the rice’s starch for that creamy texture. If you have a ladle, it can make adding the broth in increments much easier. Having the right tools on hand ensures a seamless cooking experience.
Common Questions Answered
Wondering if you can skip the wine? Absolutely! Just replace it with an equal amount of chicken broth or water. Can you make risotto ahead of time? While it’s best served fresh, you can reheat leftovers by adding a splash of broth and stirring gently over low heat. Remember, risotto thickens as it cools, so a little extra liquid helps restore its creamy consistency.
Easy Risotto Recipe
Ingredients
- 4 cups chicken broth I do not use low-sodium, if you do you will likely have to add more salt at the end
- 4 Tablespoons unsalted butter divided
- 1 heaping cup Arborio rice
- ¼ cup white wine optional, see note
- 1 medium yellow or sweet onion finely chopped about 1 heaping cup
- 1 cup fresh shredded parmesan cheese
- 1 Tablespoon fresh parsley finely chopped, optional
- ¼ teaspoon freshly ground black pepper plus additional to taste, as needed
- salt to taste
Instructions
- Pour chicken broth into a medium-sized saucepan and place over medium-low heat. You want this to be warm and stay warm while you are preparing the risotto.
- In a (separate) large skillet, melt 3 Tablespoons of butter over medium heat. Once melted, add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add rice and use a spatula to turn until all of the rice is coated with butter (none of the grains should appear dry). Cook another minute or two, stirring, until you can smell the fragrance of lightly toasted rice.
- Drizzle wine into pan and cook, stirring, until all wine is evaporated (there shouldn’t be any liquid in the bottom of the pan and you shouldn’t be able to smell the fragrance of the wine in the steam anymore).
- Add about ⅓-½ cup of warm chicken broth and stir frequently. Once the broth has been cooked out, repeat with additional broth until you have added all of the broth or rice is al-dente (cooked through but still firm to-the-tooth). You may need more liquid, if so use more broth or simply warm water.
- Once rice is cooked and rolls back in on itself when you slide through the saucepan with a spatula, it is finished cooking. Remove from the heat at once and add the remaining Tablespoon of butter, parmesan cheese, and parsley.
- Stir until butter and cheese are melted, taste and add more pepper and salt if needed. Serve immediately, as risotto does not keep well and storing is not recommended.