Risotto Recipe
Creamy risotto with Parmesan made with the classic arborio rice, fresh bay leaves, garlic, onions, and stock. Only 5 minutes to prep.
Servings: 4 servings
Ingredients
- 4 cups low-sodium vegetable broth
- 3 tablespoons butter divided
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 2-3 fresh bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- In a medium saucepan, bring broth to a boil and then reduce to a low simmer. Keep heat on low.
- Meanwhile, in another medium saucepan over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Stir rice and bay leaves into onion mixture and season with salt and pepper. Cook, stirring constantly, until rice is coated with the butter and onions and lightly toasted, about 3 minutes.
- Use a ladle to add ½ cup of broth, stir, then allow the broth to be almost all absorbed, 2-3 minutes. Keep adding more broth, ½ a cup at a time and allow the broth to get absorbed undisturbed, until all the broth is incorporated, about 20 minutes total.
- Remove the saucepan from heat, remove the bay leaves and discard. Stir in the Parmesan cheese and more butter and serve immediately.
Notes
Storage: Risotto is best served hot and fresh after being made, but can be stored up to 3 days in the fridge. Add a splash of water or broth before heating in the microwave or stovetop until warm. I don't recommend freezing risotto as it loses its al dente texture through freezing, thawing, and reheating.
Nutrition
Calories: 351kcal | Carbohydrates: 45g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 921mg | Potassium: 290mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 3mg
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