Risotto: it’s the well-known Italian rice dish that has the reputation for being difficult to master, but amazingly delicious! It’s a really healthy dish and so much fun to cook. I wanted to share how I enjoy making risotto in a straight-forward and easy way. The best part is that you can add in any vegetables that you’d like so the possibilities for making risotto variations are virtually endless! Let me know if you have any questions – I’d love to hear what you make!
- 2 tbsp olive oil
- 10 oz of risotto
- 4 oz of dry, white wine
- 12 oz of chicken bone broth (optional)
- Vegetables – eg. mushrooms, broccoli, onion, garlic, kale, Swiss chard, asparagus, carrots
- 2 tbsp grated Parmesan cheese
How to Make Risotto
- Chop the vegetables you’re going to use for your risotto.
- Heat up the olive oil in a large saucepan. Cook on med/high.
- Once the oil is warmed, add in the chopped vegetables (except for leafy greens such as kale or Swiss chard – those will be added in later).
- Once the vegetables are cooked, add in the risotto and brown it. Stir frequently.
- In a separate pan, bring 12 oz of bone broth and 12 oz of water to a boil. (If you’re not using bone broth, ignore this step.)
- Add in the white, dry wine into the saucepan with the vegetables and risotto. Cook until the wine is cooked off.
- Pour the boiling bone broth/water combination into the risotto saucepan. (If you’re not using bone broth, add about 8 oz of water at a time until rice is tender – usually takes about 24 oz.)
- Add in any leafy vegetables (such as kale or Swiss chard).
- Continue to stir frequently until the rice is thoroughly cooked and tender and the liquid is absorbed.
- Before turning the stove’s heat off, stir in 2 tbsp of grated parmesan cheese.
- Let the risotto cool before enjoying! Bon appétit!