Easy Risotto

Name: Easy Risotto
Yield: 6 servings
Ingredients: 2 quarts low-sodium chicken or vegetable broth, or 1 cup dried mushrooms (preferably porcini) and 2 quarts water; 1/4 cup olive oil, plus more for drizzling; 1 medium yellow onion, finely chopped; Kosher salt; Freshly ground black pepper; 2 cups Arborio or Carnaroli rice; 1 cup dry white wine; 1/4 cup finely grated Parmesan cheese, plus more as needed; 1/4 cup coarsely chopped fresh Italian parsley leaves

Risotto Italian Parmesan White Wine Rice Healthy Vegetarian Parsley Onions Dinner Appetizer Weeknight Dinner Wine Fall Winter Comfort Food Main Dish Easy

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6 servings Easy

Total: 1 hr

7 Ratings

Ingredients (9)

2 quarts low-sodium chicken or vegetable broth*, or 1 cup dried *mushrooms (preferably porcini) and 2 quarts water
1/4 cup olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
Kosher salt
Freshly ground black pepper
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1/4 cup finely grated Parmesan cheese, plus more as needed
1/4 cup coarsely chopped fresh Italian parsley leaves

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Nutritional Information

Calories395
Fat11.11g
Saturated fat2.22g
Trans fat0g
Carbs60.53g
Fiber3.96g
Sugar3.1g
Protein9.55g
Cholesterol3.2mg
Sodium134.69mg
Nutritional Analysis per serving (6 servings) Powered by

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Learning to cook risotto is like learning to make pasta: Once you master it, a world of dinner possibilities opens. This basic, rather healthy risotto is a great launching point for a first-time risotto maker. Once you get comfortable with this method, let your imagination run wild. An Italian friend once added blackberries to her risotto—the result was surprising and delicious.

This recipe was featured as part of our Healthy Risotto round-up.

by Jill Santopietro

Instructions

1Place the broth in a medium saucepan over low heat and keep it at a very low simmer. If you’re using dried mushrooms, place the mushrooms and the 2 quarts of water in a medium saucepan over medium heat and bring to a simmer. Remove from heat and let sit for at least 15 minutes. Strain the mushroom broth through a fine-mesh strainer set over another medium saucepan, leaving any sediment behind, and keep at a bare simmer over low heat. (Either save the rehydrated mushrooms for another use, or chop them, season them with salt, and add them to the risotto halfway through the cooking.)
2In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
3Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
4When the rice is done, remove from heat and stir in the Parmesan and parsley. Taste and season with more salt, pepper, and Parmesan as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.

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