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cheater risotto

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

I love risotto but don't make it often enough because I don't like to spend the time constantly stirring it. I call this one a cheater version because you can add 1/2 of the liquid at the beginning and let it absorb before you start the constant stirring phase. I also love making different versions based on my entree. Sometimes I like it plain........other times I like to clean out the fridge and add whatever leftover veggies I have. It seems to be different each time.

serves 6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For cheater risotto

  • 3 1/2 c
    chicken broth
  • 3 c
  • 4 Tbsp
    unsalted butter
  • 1
    onion, chopped
  • 2 c
    arborio rice
  • 1 c
    dry white wine
  • 2 oz
    parmesan cheese, grated (1 cup)
  • salt and pepper, to taste
  • 2 clove
    garlic, minced (can be added to any variation)
  • 1 lb
    asparagus, thin
  • 1/2 Tbsp
    lemon zest
  • 2 oz
    mushrooms, sliced
  • 2 Tbsp
    unsalted butter
  • 1/2 tsp

How To Make cheater risotto

  • 1
    Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Keep the broth warm over the lowest possible heat.
  • 2
    Melt the butter in a large saucepan over medium heat. Add the onion and cook until lightly browned, about 9 minutes.
  • 3
    Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes
  • 4
    Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
  • 5
    Add 1/2 of the warm broth and bring to a simmer.
  • 6
    Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 11 minutes.
  • 7
    Stir in the Parmesan. Season with salt and pepper to taste.
  • 8
    VARIATIONS: Minced garlic can be added to any or all variations in step 2.
  • 9
    ASPARAGUS VARIATION: Trim the tough ends from the asparagus. Cut the asparagus on the bias into 1/2-inch lengths. Add to the rice in step 4 after 5 minutes. Add lemon zest and Parmesan in step 7.
  • 10
    MUSHROOM VARIATION: For the best texture and flavor, brown the mushrooms in butter in a separate pan with thyme and stir them into the risotto just before serving.

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