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Basic Risotto

Name: Basic Risotto
Prep time: 10
Cook time: 25

4.5

4.5 out of 5 stars (based on 26 reviews)

10 min prep

25 min total

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Our Basic Risotto recipe will allow you to make untold variations of this classic northern Italian dish. There’s a lot of elbow grease involved as it requires constant stirring but using a wok makes this...

1 Tablespoon olive oil or butter
1 medium onion finely diced
1 ½ cups Arborio rice
4 cups hot chicken or vegetable stock
1 Tablespoon sweet butter (optional)
3 Tablespoons freshly grated Parmesan cheese + extra for serving

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Nutrition Facts

Calories

359 cals

Fat

11 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

51 g

Sugar

5 g

Fiber

2 g

Protein

12 g

Sodium

441 mg

Directions

Bring the stock to a boil over high heat. Turn the heat down to low and set aside at the back of the stove.
In a wok or Dutch oven, heat the olive oil over medium-high heat. Add the onions and saute until they are soft and transparent but without color, about 5 minutes. Add the rice and cook until the grains become transparent at the edges, about 1 minute.
Add 1 ladleful of stock to the rice, and cook, stirring until it has been absorbed. Continue adding the stock, 1 ladleful at a time, stirring all the while until the rice is al dente and creamy-looking, about 15 to 20 minutes. Reserve the last ladleful. Add raw vegetables, for example asparagus, when the stock is about half used up, or with the second-to-last ladleful if using cooked or frozen vegetables.
Turn the heat down to medium-low, beat in the Parmesan cheese and butter, if using, and the last ladleful of stock. Take off the heat, cover, and let sit for 3-5 minutes. Serve topped with extra grated Parmesan cheese.

Chef Tips

Rice will continue to absorb liquid while it sits, so it’s important to serve risotto as soon as it is at its creamy best. If your risotto has sat too long and is a little sticky looking, bring it back to creaminess by stirring in an extra ladleful of hot stock.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Basic Risotto