Total Time
20mins
Prep 0 mins
Cook 20 mins

This recipe is on the back of the bag of Lundberg's white arborio, although I have made a few modifications for our taste, such as leaving out the onion. I recommend chicken broth instead of water because it adds a lot more flavor.

Directions

  1. Heat olive oil in a pan over medium heat.
  2. Add rice and stir to coat the rice with oil.
  3. Add the wine and stir constantly until absorbed.
  4. Add 1 cup (approx.) broth and stir until absorbed. This should take about 20 minutes.
  5. Repeat step 4 until all broth has been added.
  6. Stir in cheese and remove from heat.
  7. Fresh herbs or vegetables can be added during the last 5 minutes of cooking if desired.
Most Helpful

A lovely basic risotto recipe with great scope for variations. I added minced garlic in step 1. I needed to use about 3 cups of broth for the rice to be fully cooked. Next time I'll add chopped mushrooms! Thanks PAC baby for another lovely recipe!

Shuzbud April 10, 2010