Description
Rich, creamy, cheesy risotto made effortlessly in a Dutch oven. Perfect for gatherings or an indulgent treat.
Ingredients
Scale
- 1 cup Arborio rice (200g)
- 4 cups chicken or vegetable broth (960ml), warmed
- 1/2 cup dry white wine (120ml)
- 2 tablespoons unsalted butter (30g)
- 1 tablespoon olive oil (15ml)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup Parmesan cheese (50g), freshly grated
- Salt and pepper to taste
Instructions
- Preheat your Dutch oven over medium heat. Warm your broth in a small saucepan and keep it close by.
- Add olive oil and butter to the Dutch oven. Once melted, toss in the chopped onion and garlic. Stir until the onion is soft and translucent, about 3-4 minutes.
- Stir in the Arborio rice and let it toast for a minute or two until glossy and slightly opaque.
- Pour in the white wine and stir until it’s mostly absorbed.
- Pour in all the warm broth at once, give it a good stir, and cover the pot. Reduce the heat to low and let it simmer gently for about 20 minutes. Stir it a couple of times to prevent sticking.
- When the rice is creamy and tender, stir in the Parmesan cheese and a little extra butter. Season with salt and pepper to taste. Let sit for 2-3 minutes before serving.
Notes
[‘Warm the broth beforehand to maintain even cooking and creamy texture.’, ‘Use freshly grated Parmesan for the best flavor and texture.’, ‘Start checking the risotto texture around 18 minutes; it should be tender but slightly toothsome.’]
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 9
Keywords: risotto, Parmesan risotto, creamy risotto, Dutch oven recipe, easy risotto, Italian comfort food