1/2 cup chopped onion 1/4 cup butter, divided 1 cup uncooked rice 1/3 cup dry white wine 2 cups chicken broth 3 cups water 1/4 cup grated Parmesan cheese salt and ground white pepper, to taste 1/2 cup heavy cream
Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.
Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.
This recipe says is serves 6,but it doesn't! We loved it so much my husband, daughter, and I ate the whole thing. It was easy to prepare and much easier to eat. I added cooked hot sausage to it and it was a perfect dinner. Thanks so much.
Proud Mom July 1, 2013 REVIEW:
This is a wonderful recipe for someone to learn how to make risotto with. My daughter has become very interested in cooking especially from scratch. She did great with this recipe as it's easy to follow and turns out beautifully.
First Timer September 27, 2012 REVIEW:
This was my first time making risotto and it was so delicious. I was so proud of my dish. I posted a picture on facebook and received a lot of positive comments. I also shared my dish and they loved it. I will definitely be making this dish again very soon.
Aly April 20, 2012 REVIEW:
tasted amazing, especially with some grilled salmon and toasted almond slices on top :)
dan March 16, 2012 REVIEW:
I would definately recommend this recipe to all first timers as this was my first risotto and it turned out perfect, the girlfriend loved it, i made the chicken stock from scratch and added mushrooms and coriander as a bonus it was amazing.
Guest Foodie August 18, 2011 REVIEW:
I made this recipe because my husband really wanted risotto. I had never made risotto before. It was so good & not so hard to make either. Even my kids, Ages ranging from 2-11 loved it!!! I will definitely be making this again! I did add some lemon rind & fresh thyme.
Guest Foodie September 6, 2010 REVIEW:
so tasty just made my first risotto w/ a gorgonzola bacon roulade and fresh veg. The wife liked the risotto best!
Guest Foodie September 4, 2010 REVIEW:
This was my very first time making risotto and it came out great! It was easy and soooo tasty. I doubled the recipe for our family of 5 and even had left overs for the next day...will make again! (I didn't use heavy cream to cut on some calories)
Guest Foodie October 12, 2008 REVIEW:
We substituted vegetable stock (my husband is allergic to chicken) and fat free half and half for the heavy cream. We also added about 2 teaspoons of real bacon pieces at the end. The dish turned out an yellow color (due to the vegetable stock), and tasted like some devine mac and cheese! Will definitely make again. Great recipe!
Amelia May 5, 2007 REVIEW:
This dish is amazing, very rich and very filling but very very tastey!!! It's so easy to make and has fantastic results.
Breakfast casseroles are a great way to feed your family a delicious breakfast, or cook up a crowd-sized brunch. Try an overnight casserole, simply make the night before and in the morning bake to perfection.