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Basic Risotto

fast.cook's picture
  Olive oil 1 Tablespoon
  Onion 1 Large, chopped
  Arborio rice 1 Cup (16 tbs) (White)
  Hot stock 5 Cup (80 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated

Heat olive oil in a heavy nonstick 2-quart pot.
Saute onion in oil until translucent.
Add rice and stir rice until grains are coated with oil.
Add 1 cup hot stock or water, stirring until liquid is absorbed.
Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time.
This rice creates its own creamy sauce; add additional liquid if creamier texture is desired.
Remove from heat, stir in cheese and serve immediately.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1124 Calories from Fat 277

% Daily Value*

Total Fat 31 g48%

Saturated Fat 8.7 g43.3%

Trans Fat 0 g

Cholesterol 28.6 mg9.5%

Sodium 2230.7 mg92.9%

Total Carbohydrates 171 g56.9%

Dietary Fiber 5.3 g21.2%

Sugars 24.9 g

Protein 39 g77.4%

Vitamin A 3.5% Vitamin C 40.4%

Calcium 40.3% Iron 5.9%

*Based on a 2000 Calorie diet

Basic Risotto Recipe