Easy Risotto

Tammy T


I love risotto and have not made it before so I am adding this simple recipe as I will be making this and I also added the mushrooms and garlic to suit my taste. You can omit those if you like, but why? :)


★★★★★ 1 vote

10 Min
25 Min


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  • 1/3 c
    chopped onion (1 small)
  • 1 Tbsp
    butter or margarine
  • 5 oz
    white mushroom, finely chopped
  • 1
    garlic clove, minced
  • 2/3 c
    arborio rice or long grain rice
  • 2 c
  • 1 tsp
    instant chicken bouillon granuels
  • ·
    dash of black pepper
  • 1/2 to 3/4 c
    frozen peas, to your desired amount
  • 1/4 c
    grated parmesan cheese or romano cheese

How to Make Easy Risotto


  1. In a medium saucepan cook the onion in hot butter until tender. Add the garlic and mushrooms, cook 1 minute more. Add the rice and cook and stir 2 minutes more. Carefully stir in the water, bouillon granuales, and pepper. Bring to a boil then reduce heat. Simmer covered 20 minutes (do not lift lid during)
  2. Remove saucepan from heat and stir in peas. (does not say to thaw them) Let stand, covered for 5 minutes. Rice should be tender but slightly firm and mixture creamy. (can stir in a little water if needed) Stir in parmesan cheese.

Printable Recipe Card

About Easy Risotto

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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