Cheater Risotto

1
Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 3 1/2 c
    chicken broth
  • 3 c
    water
  • 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
  • VARIATIONS: (OPTIONAL)

  • 2 clove
    garlic, minced (can be added to any variation)
  • ASPARAGUS RISOTTO

  • 1 lb
    asparagus, thin
  • 1/2 Tbsp
    lemon zest
  • MUSHROOM RISOTTO

  • 2 oz
    mushrooms, sliced
  • 2 Tbsp
    unsalted butter
  • 1/2 tsp
    thyme

How to Make Cheater Risotto

Step-by-Step

  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.

Printable Recipe Card

About Cheater Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian



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