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

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Chef #800710's Note:

    This recipe is for basic risotto. You can add a variety of extras toward the end of the recipe (peas, mushrooms, asparagus, etc.).

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    Units: US | Metric


    1. 1
      Melt the butter in a medium sauce pot. Add the onion, which has been finely chopped (I generally puree the onion in the food processor ahead of time). Cook until most of the water from the onion has evaporated (about 5 minute).
    2. 2
      Add the arborio rice, the wine and 1/2 cup of the chicken stock. Cook until most of the liquid is absorbed. Continue to add the remainder of the stock in 1/2 cup inrements as the previously added stock is absorbed. Before adding the last 1/2 cup of stock, add the mint, finely chopped (optional).
    3. 3
      When all of the stock has been added and mostly absorbed, add the cream and parmesean cheese. Add salt and pepper to your personal taste.

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    Nutritional Facts for Basic Risotto

    Serving Size: 1 (396 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 775.5
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 14.5 g
    Cholesterol 79.6 mg
    Sodium 1906.0 mg
    Total Carbohydrate 101.2 g
    Dietary Fiber 4.3 g
    Sugars 8.7 g
    Protein 22.0 g

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