Simple Risotto Recipe That Turns Pantry Staples Into Creamy Comfort Food
There’s something almost magical about risotto: basic ingredients—rice, broth, aromatics, cheese—transform into a creamy, glossy bowl of comfort with a little patience and a lot of stirring. This simple risotto is my go-to when I want something cozy but still a little “special,” whether it’s a quiet weeknight dinner or the first course for friends.
The best part? Once you learn the rhythm (warm broth, stir, repeat), you can take risotto in a dozen directions—mushrooms, lemon and herbs, peas, shrimp, roasted veggies, you name it.
Why I Love This Recipe
- Creamy without cream. The starch from the rice does all the heavy lifting.
- Flexible and forgiving. You can swap add-ins based on what’s in your fridge.
- Feels fancy, cooks simple. It’s a straightforward method with impressive results.
- Perfect “blank canvas.” Serve it as the main event or alongside a protein.
Ingredients
Here’s what you’ll need for a classic, simple risotto (about 4 servings):
- 1 ½ cups Arborio rice (or Carnaroli, if you have it)
- 5 to 6 cups warm chicken or vegetable broth (keep it simmering)
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 1 small onion or 2 shallots, finely diced
- 2 garlic cloves, minced (optional but great)
- ½ cup dry white wine (optional; substitute more broth)
- ½ to 1 cup grated Parmesan cheese (to taste)
- Salt and black pepper
- Optional finishing: lemon zest, chopped parsley, extra butter, cracked pepper
Swaps and Notes
- No wine? Skip it and add broth in its place. You’ll still get a delicious result.
- Broth matters. Use a broth you’d happily sip—risotto is built on it.
- Cheese options. Parmesan is classic, but Pecorino Romano adds a sharper bite.
- Want it richer? Stir in an extra tablespoon of butter at the end (the Italian “mantecatura” move).
- Add-ins: sautéed mushrooms, peas, spinach, roasted squash, asparagus tips, shrimp, shredded rotisserie chicken—anything that plays well with creamy rice.
Step-by-Step: How to Make Simple Risotto
- Warm the broth.
Keep broth hot in a saucepan on low heat. This helps the rice cook evenly without cooling the pan each time you add liquid. - Sauté the aromatics.
In a wide, heavy-bottomed pan (or Dutch oven), heat olive oil and 1 tbsp butter. Add onion/shallots and cook until soft and translucent, about 4–5 minutes. Add garlic if using and cook 30 seconds. - Toast the rice.
Stir in the Arborio rice and cook 1–2 minutes, stirring constantly, until the edges look slightly translucent. This step builds flavor and helps the grains hold their shape. - Deglaze with wine (optional).
Pour in wine and stir until mostly absorbed. - Add broth gradually.
Add about ½ cup of hot broth. Stir gently but often until it’s mostly absorbed. Repeat, adding broth a bit at a time, stirring and letting it absorb before adding more. - Cook until creamy and tender.
After ~18–25 minutes, the rice should be tender with a slight bite (al dente) and the mixture should look creamy and loose—not dry. Add more broth as needed to reach that silky texture. - Finish with butter and cheese.
Turn off heat. Stir in remaining 1 tbsp butter and Parmesan. Taste and season with salt and pepper. Add lemon zest or herbs if you like.
Tips for Success
- Use a wide pan. More surface area = better evaporation and creamier texture.
- Don’t rush the liquid. Adding broth slowly helps build the classic risotto creaminess.
- Stir “often,” not frantically. You want movement to release starch, but you don’t need a workout.
- Aim for “all’onda.” Risotto should flow like a wave when you tilt the pan—creamy, not clumpy.
- Serve immediately. Risotto waits for no one (it thickens as it sits).
Serving Suggestions and Pairings
Risotto can be the main course or a luxurious side. Here are a few easy ways to round out the meal:
- Start with a fun appetizer: Serve something dippable like This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes before the risotto hits the table.
- Make it an Italian-inspired night: Pair with a simple salad and a classic pasta dish like Classic Spaghetti Recipe With Homemade Sauce for a big family-style spread.
- Easy “comfort food” menu: If you want another cozy option on the table, This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast fits right in.
- Bright drink pairing: A citrusy sip is perfect with rich risotto—try This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
- Sweet finish: For dessert, you can’t go wrong with make-ahead bars like These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
Nutritional Information (Per Serving)
Approximate values (will vary based on broth and cheese amounts):
- Calories: 420–520
- Protein: 10–16g
- Carbs: 60–75g
- Fat: 12–20g
- Sodium: varies widely by broth and cheese
Storage and Leftover Tips
Risotto is best fresh, but leftovers can still be fantastic:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Add a splash of broth or water, warm gently on the stove, and stir until creamy again.
- Transform leftovers:
- Make risotto cakes (pan-fry into crispy patties)
- Roll into arancini-style balls (stuff with mozzarella if you’re feeling extra)
- Use as a base under sautéed veggies or a fried egg
More Recipes You’ll Love
If you’re building a cozy menu, these are worth bookmarking:
- Classic Spaghetti Recipe With Homemade Sauce
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
Final Thoughts
Simple risotto is one of those foundational recipes that pays you back forever. Once you get the technique down, you can adapt it to the season, your cravings, and whatever you’ve got on hand—and it’ll still feel like something you’d order at a great Italian spot.
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