Description
A creamy and nourishing risotto made with bone broth, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups bone broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the bone broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
- If using, pour in the white wine and stir until it is mostly absorbed.
- Begin adding the warm bone broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Remove from heat and let it sit for a couple of minutes before serving.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, substitute bone broth with vegetable broth and omit cheese.
- Feel free to add vegetables like peas or mushrooms for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 10mg