Risotto is a common side dish in my household. Whether it’s the traditional, plain risotto or tossed with some veggies, like I did tonight, it’s always extra flavorful and creamy. The biggest flavor comes from roasting the rice with the onion/garlic mixture before mixing in the liquids. This isn’t the quickest side dish, seeing as it takes about 50 minutes from beginning to end, but it’s totally worth it. Plus, it’s easy! Just takes a little patience. Like it’s been said, slow and steady wins the race! What other veggies would you try in this? Let me know!
What you’ll need:
- 3 1/2 c. low sodium chicken broth
- 3 c. water
- 2 T. unslated butter
- 1 onion, minced
- salt, to taste
- 2 c. Arborio rice
- 1 c. dry white wine
- 2 oz. Parmesan cheese, grated (1 cup)
- pepper, to taste
What to do:
- Bring broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
- Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes.
- Stir in the rice and cook until the edges begin to try translucent, about 3 minutes. Add the wine and cook stirring frequently, until it is completely absorbed, about 2 minutes. Add 3 cups or the warn broth mixture and bring to a simmer. Cook, stirring occasionally until the liquid is absorbed, about 11 minutes. If adding veggies, like I did, toss them in the last 4 minutes or so of cooking.
- Continue to cook, stirring in roughly 1/2 cup of broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 11 minutes.
- Stir in the Parmesan. Season with salt and pepper to taste.