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Easy Risotto

Contributed by: Melinda

What you need

  1. Olive Oil
  2. 1/2 cup onion, finely diced
  3. 1 cup arborio rice
  4. 1/8 tsp saffron
  5. 1/2 cup dry white wine
  6. 2 cups chicken broth
  7. Fresh sage leaves
  8. 1 tsp salt
  9. freshly ground pepper
  10. 1 tbl butter

How to make it

  1. Heat oven to 450º
  2. Heat broth with saffron and keep warm
  3. Heat wine with saffron in a small saucepan or in the microwave
  4. In an ovenproof medium saucepan, saute onion until translucent
  5. Add rice and stir to coat well with oil
  6. Add wine and continue cooking over medium heat until liquid is absorbed
  7. Add broth, herbs, salt & pepper
  8. Cover saucepan and transfer to oven.
  9. Bake until broth is absorbed and rice is tender - about 25 minutes
  10. Remove from oven and place in a warmed serving dish
  11. Dot the top of the rice with butter and sprinkle some fresh chopped herb over the top
  12. Allow to stand about 5 minutes then stir gently and serve

I use about 1 cup total fresh parsley in the recipe.

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