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    You are in: Home / Recipes / Basic Risotto Recipe
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    Basic Risotto

    1/2 Photos of Basic Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    5 mins

    29 mins

    Deb's Recipes's Note:

    This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000)

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    Ingredients:

    Serves: 5-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
    2. 2
      Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
    3. 3
      Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
    4. 4
      Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.
    5. 5
      Remove pan from heat and stir in cheese; serve.
    6. 6
      NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.

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    Ratings & Reviews:

    • on June 18, 2008

      35

      I can't complain too much because the title does say "Basic". I picked it because Im a very picky eater, but it's even too plain for me. This was the first time I made Risotto and was disappointed because it had no flavor. I had to add more onion and cheese. Plus a lot of salt and pepper.. It was a good practice run so I know what to expect when I make Risotto. However, I need more ingrediants.. Perfect for people who like plain though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2007

      55

      I made this for dinner tonight. Even my 5 year old said I'll have this for dinner the next night and next night. The only changes I made was water instead of wine and added some fresh ground pepper. Thanks Lisa

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2006

      35

      First time I've made risotto. Turned out good. I think it's an excellent recipe for anyone who has never tried risotto. This recipe will give you a good feel for the taste of risotto and should help you decide on what other less-basic risotto recipes you would enjoy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Basic Risotto

    Serving Size: 1 (283 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 317.1
     
    Calories from Fat 53
    16%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 4.4 mg
    1%
    Sodium 152.2 mg
    6%
    Total Carbohydrate 52.1 g
    17%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.9 g
    3%
    Protein 10.8 g
    21%

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