cheater risotto
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.
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yield
6 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For cheater risotto
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3 1/2 cchicken broth
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3 cwater
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4 Tbspunsalted butter
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1onion, chopped
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2 carborio rice
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1 cdry white wine
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2 ozparmesan cheese, grated (1 cup)
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salt and pepper, to taste
- VARIATIONS: (OPTIONAL)
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2 clovegarlic, minced (can be added to any variation)
- ASPARAGUS RISOTTO
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1 lbasparagus, thin
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1/2 Tbsplemon zest
- MUSHROOM RISOTTO
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2 ozmushrooms, sliced
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2 Tbspunsalted butter
-
1/2 tspthyme
How To Make cheater risotto
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1Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Keep the broth warm over the lowest possible heat.
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2Melt the butter in a large saucepan over medium heat. Add the onion and cook until lightly browned, about 9 minutes.
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3Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes
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4Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
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5Add 1/2 of the warm broth and bring to a simmer.
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6Continue 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.
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7Stir in the Parmesan. Season with salt and pepper to taste.
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8VARIATIONS: Minced garlic can be added to any or all variations in step 2.
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9ASPARAGUS 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.
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10MUSHROOM 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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