Simple Creamy Risotto Dish

This simple risotto recipe transforms everyday ingredients into a luxurious, comforting dish that never fails to impress. Creamy with a hint of freshness, it’s ideal for a cozy dinner or an elegant side.

I first made this after a recommendation from a friend and was amazed by how easy it was to get that restaurant-quality creaminess at home. Now it is my go-to when I want something comforting but not complicated.

Ingredients

• Four cups of chicken or vegetable broth: choose a good quality broth or homemade one for richer flavor
• Two tablespoons of butter plus more for serving: adds silkiness and depth to the dish
• Half a medium onion chopped finely: for sweetness and an aromatic base
• Three cloves of garlic minced: to provide a subtle pungent warmth
• One cup of uncooked arborio rice: the star of risotto known for its ability to absorb liquid and release starch for creaminess
• Half a cup of dry white wine: adds acidity and complexity balance the flavors well
• One tablespoon lemon juice: adds a bright finish and lifts the richness
• One to two tablespoons chopped fresh parsley: for freshness and color
• Half a cup freshly grated parmesan cheese plus more for serving: brings umami and saltiness
• Salt and pepper to taste: season carefully to enhance all the flavors

Instructions

Prepare broth:

Add the chicken broth to a fairly large saucepan over high heat. Reduce the heat to low just before it begins to boil and keep it warm throughout the cooking process. You will need the broth hot when adding it gradually to the rice so it cooks evenly.

Melt butter:

Meanwhile melt two tablespoons of butter in a Dutch oven or a large deep skillet over medium heat.

Sauté onion:

Add the finely chopped onion and sauté gently until softened and translucent usually about five to seven minutes this step releases sweetness and forms the aromatic base.

Add garlic and rice:

Add the minced garlic along with the arborio rice and stir constantly for two to three minutes this coats each grain with butter and lightly toasts the rice enhancing its nutty flavor.

Deglaze with wine:

Pour in the white wine and stir until the rice fully absorbs it this deglazes the pan and introduces acidity for balance.

Add broth gradually:

Start ladling in the hot broth one scoop at a time wait until the rice absorbs it before adding more. Keep stirring almost constantly this helps the rice release starch gradually creating the creamy texture risotto is famous for cooking this way takes about twenty five to thirty minutes. If the rice is cooking too quickly or bubbling vigorously reduce the heat to medium low for better control.

Check doneness:

Once you use all the broth taste the rice it should be al dente with a slight chew not mushy. If it needs more cooking warm extra broth and continue the process until the desired tenderness is reached.

Finish with lemon and parsley:

Remove the pan from heat and stir in the lemon juice along with the chopped parsley for brightness.

Add parmesan and season:

Finish by mixing in the freshly grated parmesan cheese and season well with salt and pepper. Serve hot topped with extra parmesan cheese and an extra pat of butter if you like that glossy finish.

My favorite part is the final stirring in of parmesan cheese just off the heat when the risotto is so creamy and fragrant. It reminds me of dinners with family gathering around the kitchen table, savoring each bite in contentment.

Storage Tips

Store leftover risotto in an airtight container in the refrigerator it will keep well for up to three days Reheat gently adding a splash of broth or water while warming to bring back creaminess without drying out Risotto is not a dish that reheats the same as fresh but careful reheating preserves the texture well

Ingredient Substitutions

For a vegan version swap butter with olive oil and use vegetable broth Nutritional yeast can replace parmesan cheese to keep it dairy free and still provide savory notes If you do not have white wine you can substitute with more broth and add a teaspoon of lemon juice for acidity

Serving Suggestions

Serve risotto as a main course with a crisp green salad for balance It pairs beautifully with roasted vegetables chicken or seafood making it a versatile base Finish with fresh herbs like basil or thyme for an extra layer of flavor whenever you want to elevate the dish

This recipe offers a perfect balance of creamy texture and fresh flavors with simple steps that anyone can follow.

FAQs about Recipes

→ What type of rice is best for this dish?

Arborio rice is preferred for its high starch content, which creates the creamy texture characteristic of this dish.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and keeps the dish vegetarian without compromising on flavor.

→ How important is the gradual addition of broth?

Adding broth slowly while stirring allows the rice to absorb liquid evenly, resulting in the desired creamy yet al dente texture.

→ Can the white wine be omitted or substituted?

White wine adds acidity and depth, but it can be omitted or replaced with a bit of lemon juice or broth if preferred.

→ What finishes the dish to achieve its rich flavor?

Stirring in freshly grated parmesan cheese and a pat of butter at the end enriches the dish with a smooth, savory finish.