Description
A creamy and dreamy risotto that’s quick and easy to make, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups hot broth (vegetable or chicken)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a splash of olive oil in a large saucepan over medium heat. Add the onions and garlic, and sauté until the onions are translucent and fragrant.
- Add the arborio rice to the pan, stirring for about 2 minutes until the rice is lightly toasted and golden.
- Gradually add the hot broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
- Once the rice is creamy and al dente (about 18-20 minutes), remove from heat.
- Stir in the fresh thyme and parmesan cheese, letting the cheese melt into the warm risotto. Season with salt and pepper to taste.
- Serve warm as a side dish or enjoy it as a main course.
Notes
Feel free to customize with different flavors and mix-ins such as sautéed mushrooms, peas, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg