How to make RISOTTO 🍚 the Italian way | Inevitaly

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

dry white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

saffron

💰Cheaper: turmeric

Turmeric provides color but is more affordable.

In a large pan over medium heat, pour in extra virgin olive oil.

Once hot, add the chopped onion and minced garlic, sautéing until translucent.

Add finely chopped asparagus and cook for another minute or two.

Add the arborio rice to the pan, stirring gently to coat each grain with oil and aromatics, toasting for about a minute until slightly translucent around the edges.

Pour in the white wine, stirring continuously until the liquid is absorbed and the alcohol has evaporated.

Gradually add the chicken broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, for about 20 minutes.

Once the rice is cooked and has a creamy consistency, add the Parmesan cheese and stir until melted.

Season with salt and black pepper to taste, ensuring the rice is al dente, not smushy.

Turn off the heat and add a couple teaspoons of butter, stirring until fully absorbed to create a creamy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens