Creamy, Cheesy Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and still provides a cheesy flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor while being alcohol-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain alternative.

Finely chop 1 medium onion and about 1 tablespoon of fresh parsley.

Place a small saucepan over medium heat and add 4 cups of chicken broth to warm it.

In a larger saucepan over medium heat, add 3 tablespoons of butter and let it melt.

Once the butter is melted, add the chopped onion and cook until translucent.

Add 1 heaping cup of arborio rice to the pan and stir to coat all grains with butter.

Cook the rice for about 1 minute until it begins to smell toasty.

Pour in 1/4 cup of Pinot Grigio and cook until the alcohol is cooked out, indicated by no smell of alcohol.

Add about 1/2 cup of the warmed chicken broth to the rice and stir frequently until absorbed.

Continue adding broth in 1/2 cup increments, waiting for each addition to be absorbed before adding more.

After about 20-25 minutes, taste the rice to check for al dente texture.

If necessary, add more broth or hot water if you run out of broth.

Once the risotto is creamy and the rice is cooked, turn off the heat.

Add the remaining tablespoon of butter and 1 heaping cup of freshly shredded parmesan cheese, stirring until melted.

Add about 1/4 teaspoon of freshly ground black pepper and the chopped parsley, mixing well.

Taste and adjust seasoning with salt or pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens