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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 1/2 cups chicken broth
- 3 cups water
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 cups arborio rice
- 1 cup dry white wine
- 2 ounces parmesan cheese, grated (1 cup)
- salt and pepper, to taste
- VARIATIONS: (OPTIONAL)
- 2 cloves garlic, minced (can be added to any variation)
- ASPARAGUS RISOTTO
- 1 pound asparagus, thin
- 1/2 tablespoon lemon zest
- MUSHROOM RISOTTO
- 2 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon thyme
How To Make cheater risotto
-
Step 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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Step 2Melt the butter in a large saucepan over medium heat. Add the onion and cook until lightly browned, about 9 minutes.
-
Step 3Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes
-
Step 4Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
-
Step 5Add 1/2 of the warm broth and bring to a simmer.
-
Step 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.
-
Step 7Stir in the Parmesan. Season with salt and pepper to taste.
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Step 8VARIATIONS: Minced garlic can be added to any or all variations in step 2.
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Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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