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Basic Risotto

Italian.Chef's picture
  Butter/Margarine 3 Tablespoon
  Onion 1 Medium, finely chopped
  White grain rice 1 Cup (16 tbs) (Short/Medium)
  Regular chicken broth/Beef broth 1 3⁄4 Cup (28 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Melt butter in an 10- to 12-inch frying pan over medium heat.
Add onion and cook, stirring, until onion is translucent (about 5 minutes).
Add rice and stir until opaque (about 2 minutes).
Add broth and water (use 1 1/4 cups water for short-grain rice, 1 1/2 cups water for medium-grain rice).
Increase heat to high and bring to a boil.
Reduce heat and boil very gently, uncovered, just until rice is tender to bite (20 to 25 minutes); stir occasionally at first, then more frequently as liquid is almost absorbed.
Add more broth or water, 1/4 cup at a time, if needed to prevent sticking.

Recipe Summary

Main Dish
Cook Time: 
25 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1581 Calories from Fat 490

% Daily Value*

Total Fat 56 g86%

Saturated Fat 34.3 g171.3%

Trans Fat 0 g

Cholesterol 151.6 mg50.5%

Sodium 2039.4 mg85%

Total Carbohydrates 220 g73.2%

Dietary Fiber 10.2 g40.9%

Sugars 11.2 g

Protein 45 g89.7%

Vitamin A 28.1% Vitamin C 25.4%

Calcium 77.6% Iron 26.9%

*Based on a 2000 Calorie diet

Basic Risotto Recipe