Quick Risotto Recipe

Quick Risotto picture


Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Vegetable stock/Chicken broth /canned reduced-sodium chicken broth6 Cup (96 tbs), heated
 Onion1⁄2 Medium, chopped for about 1/2 cup
 Olive oil/Vegetable oil1 Tablespoon
 Arborio rice1 1⁄2 Cup (24 tbs) (Uncooked)
 Dry white wine1⁄2 Cup (8 tbs)
 Freshly grated parmesan2 Tablespoon
For optional additions
 Mushrooms2 Ounce, caps wiped clean with a damp cloth, and sliced (Cultivated Or Wild)
 Frozen peas1⁄2 Cup (8 tbs), Defrosted
 Cultivated mushrooms/Wild mushrooms2 Ounce, caps wiped clean with a damp cloth, and sliced
 Broccoli florets1⁄2 Cup (8 tbs), blanched
 Asparagus stalks6 , cooked and chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 241 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 4.4 mg

Sodium 613.1 mg25.5%

Total Carbohydrates 43 g14.4%

Dietary Fiber 2.9 g11.4%

Sugars 5.1 g

Protein 4 g8.4%

Vitamin A 17.1% Vitamin C 30.8%

Calcium 7.7% Iron 5.6%

*Based on a 2000 Calorie diet


1) In a saucepan add stock. Boil the mixture over gently simmer.
2) In a large heavy saucepan heat oil and cook onion over moderately low heat for 5 minutes till softened.
3) Add mushrooms or red pepper if desired and cook the mixture for further 5 minutes.
4) Stir in rice and coat grains well with onion mixture.
5) Stir in wine and bring to boil, stirring constantly.
6) Let the wine evaporate, stir in 1/2 cup of the broth.
7) Cook rice over simmering heat stirring constantly till the liquid is absorbed.
8) Add broth, 1/2 cup at a time, stirring constantly. Let each portions gets absorbed before adding next batch.
9) After adding the broth, the rice should be creamy. This should take about 25 minutes.
10) Add Parmesan and salt and pepper to taste and other optional ingredients.

11) Serve immediately.