Description
A warm and creamy risotto recipe that brings comfort and nostalgia, perfect for any occasion.
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, about 3-4 minutes.
- Add the Arborio rice to the pan, stirring gently for about 2 minutes until the rice is lightly toasted, slightly transparent, and glistening.
- Gradually add the hot broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more, continuing this until the rice is creamy and al dente, about 18-20 minutes.
- Once the rice reaches the desired texture, remove it from the heat.
- Stir in the fresh thyme and Parmesan cheese, letting the cheese melt beautifully into the risotto. Season with salt and pepper to taste.
- Serve warm as a delightful side dish or main course, and enjoy every creamy bite!
Notes
Risotto is best enjoyed fresh, but ingredients can be prepped ahead. For leftovers, store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg