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Quick & Easy

Easy Risotto

Two words: simple and cheesy. That's what makes this easy risotto recipe the perfect dish. With every creamy, comforting bite, you'll feel like you've been transported to northern Italy.
Risotto has a reputation for requiring a lot of time, effort, and elbow grease, but this recipe couldn't be further from the truth. It only takes a few ingredients, and you don't need to be at the stove the whole time–risotto has a knack for doing its own thing in its own time.

Ingredients :

    2 cans (14.5 ounces each) reduced-sodium chicken broth
    4 tablespoons butter
    1 medium onion, minced
    Coarse salt and ground pepper
    1 cup Arborio rice
    ½ cup dry white wine
    ½ cup grated Parmesan

Direction :

    In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
    In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
    Add rice, and cook, stirring frequently, 2 minutes.
    Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
    Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes.
    Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
    Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.

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