Easy Risotto Recipe

How to Make Risotto in Under 30 Minutes

Risotto has a reputation for being fussy and time-consuming, which I think is a little bit unfair. If you’ve ever felt that maybe you don’t have the time (or worse, that you don’t have the skill!) to make such an elegantly simple side dish, I’d like to clear things up for you right now. Yes, risotto requires attention. Yes, it requires frequent stirring. However, it can absolutely be made while you’re preparing your main course (or perhaps garlic knots, bruschetta, a side of asparagus, or a caprese salad). I do it all the time (we have risotto 2-3x a week here), and if my distracted self can handle that while also making sure my 1-year-old doesn’t bathe in the dog’s water bowl, anyone can. So what is risotto? Well, simply put it’s a rice dish made by slowly adding broth while you cook the rice. It’s also:

Outrageously creamy, without being too rich. Thick and cooked al-dente, meaning it’s firm to your bite (and never mushy!). Simple to make and ready in under 30 minutes. Not fussy, yes any risotto recipe requires a bit of attention but is honestly difficult to mess up. Versatile! Add garlic, your favorite veggies, or even meat or seafood to make it a full meal.

Alright, let’s go over how to make risotto in under 30 minutes!

What You Need

Here’s what you need:

Butter. Butter works as the base of this dish, then we finish it off with additional butter for maximum flavor and creaminess. I use unsalted to best control the flavor, but it’s your choice. Onion. Yellow, white, or sweet onion will work well here. Finely chop then sauté in a bit of butter, this gives us a flavorful base for the risotto. Arborio rice. I’m usually able to easily find this rice in my grocery store, but alternatively you could use Carnaroli or Vialone Nano rice. It’s important that you choose a starchy rice, as this is what helps to give risotto its creamy texture. You can’t use just any rice, it won’t cook properly and you won’t have the creamy texture with a firm center that’s characteristic of risotto. White wine. I use Pinot Grigio, but use your favorite white wine or you may even omit (replace with additional chicken broth). Chicken broth. I prefer the flavor of chicken broth or stock in risotto. If you’re vegetarian, vegetable broth or stock will be just fine. I use regular broth for this recipe and not low-sodium, if you use low sodium just be sure to taste test and add more salt at the end as needed. Parmesan cheese. For best results use fresh shredded or grated parmesan. This is the traditional cheese used in risotto recipes and not only lends the additional creaminess to the dish but also flavor. Salt & Pepper. Just a dash of salt and pepper (use freshly ground!) is usually enough to sufficiently flavor the risotto, but always taste test before serving. Parsley. This is optional, but it adds a pop of color to the dish.

This is just an overview of the ingredients I used and why. For the full recipe (including ingredient amounts) please scroll down to the bottom of the post! SAM’S TIP: Make it a garlic risotto! After sautéing your onion, add 2-3 cloves of minced garlic and cook, stirring, until fragrant (about 30 seconds) before proceeding with the recipe.

How to Make Risotto

SAM’S NOTE FOR PERFECT FLAVOR: I found that between the chicken broth and parmesan cheese, there’s enough salt to give the risotto a lovely flavor. However, always taste test (after adding the parmesan and butter) and add more as needed. If you use a low-sodium broth you may very well need more salt. There’s too much individual variation possible for me to list a specific amount in the recipe.