Monday, January 7, 2013

An Easy Risotto Recipe

I have made Risotto twice over the Christmas break. This is a super easy recipe and once you master a basic Risotto recipe you can experiment with different flavor combinations. It is always a challenge for me to take pictures when I am trying to get dinner on the table. So I only have two photos!


3 tablespoons butter plus 1 tablespoon

1 medium white or yellow onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup Arborio rice

1/2 cup dry white wine

3 1/2 cups low sodium chicken broth

1/2 cup freshly grated Parmesan cheese

2 tablespoons of fresh basil, finely chopped

1 cup leftover chicken breasts, roughly chopped (optional)


Melt 3 tablespoons of butter in a medium sized pot over medium heat.

Add the onion, salt and pepper to the melted butter. Stir constantly for about 5 to 7 minutes. Until the onions are really soft.

Add the rice and cook for another 2 minutes. Continue stirring. Pour the wine into the pan and let the mixture simmer until the wine is absorbed.

Add 2 cups of the chicken broth. Continue stirring until the mixture is absorbed (about 8 to 10 minutes).

Now add the rest of the chicken broth (1 1/2 cups) and continue stirring until the liquid is absorbed (about 7 to 9 minutes).

Stir in the additional tablespoon of butter, Parmesan cheese and chopped chicken. Sprinkle with the chopped basil and serve.

I always serve Risotto with a green salad. I bought the Arborio rice, chicken broth and Parmesan wedge at Trader Joe's.