Easy Risotto

A restaurant-style side dish with basic ingredients, this Easy Risotto recipe is the perfect weeknight side dish - it's simple to make in 20 minutes or less!

Course Dinner, Side Dish

Cuisine American, Italian

Keyword Easy risotto, Homemade Risotto, risotto, risotto recipe, Simple Risotto Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 366kcal

Author Chrissie (thebusybaker.ca)

Ingredients

2 tablespoon butter or other vegan butter substitute
1 medium onion, finely diced
2 cloves garlic, finely minced or pressed
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme (dried thyme also works)
a pinch or two of salt and pepper
1/4 cup white wine
1 cup Arborio rice (also called risotto rice)
4 cups hot chicken or vegetable stock
1 cup Parmesan cheese optional (or add 1-2 tablespoons butter instead)

US Customary - Metric

Instructions

Heat a large skillet over medium heat and add the butter.
Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
Add the lemon juice, thyme and salt and pepper.
Add the wine and stir as the wine reduces (cook for about 3 minutes until the wine reduces).
Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.
Add the hot chicken stock (or vegetable stock) about 1 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1 cup.
Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout. This should take approximately 15 minutes.
Serve immediately with freshly grated Parmesan cheese and freshly chopped thyme or parsley.

Notes

Storage Instructions

To store any leftovers, simply add them to an airtight container and store them in the refrigerator for up to 2-3 days.

Reheating Instructions

To reheat any leftovers, simply reheat in the microwave or add to a skillet with a splash or two of stock or water.

Freezing Instructions

We don't recommend freezing this recipe as it's best enjoyed right after it's made.

Nutrition