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Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
Risotto: creamy, cheesy, and carb-0-licious. How can you possibly say no? Also, surprisingly easy to make. I’ll show you how to make risotto in less than 30 minutes and you can have a gourmet meal on your table sooner than the Italian place across the street can deliver.
Serve it as a main dish, or serve it alongside a protein of choice. Tonight, I served it with scallops sautéed in butter alongside wilted kale topped with a sprinkle of red pepper flakes.
As a note: Arborio rice is important for risotto – it doesn’t work as well with other kinds of rice. You can find arborio rice at most grocery stores or even target or walmart.
Ingredients
Adjust Servings
Instructions
- Dice an onion into small pieces. Heat butter and olive oil over medium heat until melted and lightly bubbling. Add onion and garlic, and cook 3 - 4 minutes until onions are soft and starting to get translucent.
- Add 1 cup of arborio rice to pot and cook 2 - 3 minutes until rice is a light golden brown color. Slowly add 1 cup of chicken stock and stir constantly until the rice absorbs almost all of the liquid. Repeat again, adding the other 2 cups of chicken stock 1 at a time. The rice should look creamy, almost as if it's in a thick sauce.
- Once you've added all the chicken stock, add 3/4 cup of parmesan cheese and stir to combine. Season with pepper to taste.
