Preparation time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

For the base
1 cup Arborio rice
4 cups vegetable or chicken broth (kept warm)
2 tablespoons olive oil or unsalted butter
1 small onion finely chopped
2 cloves garlic minced
½ cup dry white wine (optional)
½ cup grated parmesan cheese
Salt to taste
Black pepper to taste
1 tablespoon fresh parsley chopped (optional)

Step-by-step method

Step 1: Heat oil or butter in a large pan over medium heat. Add chopped onions and sauté until translucent

Step 2: Stir in garlic and cook for another 1 minute

Step 3: Add Arborio rice and toast for 1–2 minutes until edges look translucent

Step 4: Pour in white wine (if using) and cook until absorbed

Step 5: Add warm broth one ladle at a time, stirring continuously. Wait until liquid is absorbed before adding the next ladle

Step 6: Repeat until the rice is creamy and al dente (about 18–20 minutes)

Step 7: Stir in parmesan cheese, season with salt and pepper, and garnish with parsley before serving

Manish Tip: Keep the broth warm and stir gently throughout the cooking to achieve the signature creamy texture of risotto

Nutrition values (per serving)