There’s nothing quite like the comfort of a warm, creamy bowl of risotto. This classic Italian dish is surprisingly simple to make, and it’s perfect for impressing guests or enjoying a delicious meal at home. I feel like risotto is known for being more difficult to make, but I promise it’s not at all! There are easy sides we tend to rotate through, and this is one of them!

I’ll share my easy gluten-free weeknight risotto recipe for a delicious and creamy risotto that you can whip up in no time. With just a few basic ingredients and a bit of patience, you’ll have a restaurant-worthy risotto that will leave everyone craving for more.

As a side note, I love to cook this in homemade bone broth for it’s gut-healing & nourishing benefits and boost in protein.

Ingredients:

• 1 ½ cups Arborio rice (or any other short-grain rice)
• 4 cups vegetable or chicken broth (homemade or store-bought)
• 1 cup dry white wine (completely optional, but a flavorful add in)
• 1 medium-sized onion, finely chopped
• 2-3 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 cup sliced mushrooms (see add-in options below)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Melt butter + Sauté the Onion and Garlic: In a large, deep skillet or a wide saucepan (this is my favorite), melt the butter over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden. Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.
2. Toast the Rice: Add the Arborio rice to the skillet and stir it around for a minute or two until it becomes slightly toasted. This step helps to enhance the nutty flavor of the rice.
3. Deglaze with Wine (optional): If using, pour in the white wine and stir the rice until most of the liquid has been absorbed. Wine will offer risotto a little more depth in flavor and the alcohol will cook out. If you prefer to cook without wine, you can skip this step and proceed to the next one.
4. Adding the Broth: Begin adding the chicken broth to the skillet, one ladleful (about 1/4-1/2 cup at a time. Stir the rice frequently to prevent it from sticking to the bottom of the pan. Allow the liquid to be mostly absorbed before adding more. Continue this process until the rice is cooked, which typically takes around 18-20 minutes. The risotto should have a creamy consistency with a slight chewiness/firmer bite to the rice (al dente).
5. Add-ins: Stir in the mushrooms (or your add-in of choice) When you add the last 1/2 cup of broth, stir in the mushrooms and cook for the remaining 4-5 minutes.
6. Finishing Touches: Once the rice is cooked to your desired texture, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste. The butter and cheese will give the risotto its signature creaminess and rich flavor.
7. Serve and Garnish: Spoon the risotto into serving bowls or plates. If desired, sprinkle some chopped fresh parsley or basil on top for a pop of color and added freshness.

Tips:

• You can customize your risotto by adding your favorite ingredients, such as sautéed mushrooms, cooked shrimp, roasted vegetables, or even a squeeze of lemon juice for brightness.
• Stir the risotto gently but frequently during the cooking process. This encourages the rice to release its starch, prevents burning and results in a creamy consistency.
• If you have any leftovers, store them in an airtight container in the refrigerator. To reheat, add a splash of broth or water and gently warm the risotto on the stovetop, stirring occasionally.

This easy recipe for simple risotto can come alongside so many dishes as a side or serve as part of your main course. With its creamy texture and versatility, risotto is a dish that I hope makes it’s way into your menu rotation too!

Have you made risotto?! I cannot wait to hear what you think! Feel free to tag me @happymamaessentials when you make try it, it makes my day! You’ll find more recipes & inspo here!