Easy Risotto

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

In a small saucepan, pour in 32 ounces chicken broth and set to low heat.
Dice 1 medium yellow onion and mince 2 cloves garlic.
Add 2 of the 4 tablespoons olive oil to a saucepan on medium heat, sauté onions and garlic until almost translucent, about 2 minutes.
Add 1½ cups Arborio rice to pan and stir with wooden spoon until the edges are translucent another 2 minutes.
Pour in ¾ cup dry white wine and let the wine absorb almost fully, about 5 minutes, stirring halfway through.
Use a ladle to pour about ½ cup of broth into the risotto. Allow risotto to almost fully absorb broth before adding another ladleful. Stir risotto occasionally, between ladling in broth.
When there is about ½ cup of broth remaining, taste the risotto. Risotto typically is served "al dente" but you can cook it to your personal preference. (When resting, the risotto will continue to cook so be sure to not overcook it during this process.)
If needed, add the remaining broth to cook to the right consistency for your preference. Serve immediately.

Important! Always use at least lukewarm stock — never cold.

Vegan variation: Use vegetable broth to make this risotto vegan.

No wine? Squeeze the juice of 1 lemon at some point during the cooking process or at the very end for a punch of lemon flavor.

To reheat risotto: Microwave individual portions or add a splash of cooking broth and bake until heated through.