Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings

Start with dry Arborio rice, end with a creamy side dish that will steal the dinner show. Sorry, entree!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
30 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In a 3-quart saucepan, cook onion and garlic in hot oil over medium heat for 3 to 5 minutes or until onion is tender, stirring occasionally. Add the rice and cook for 3 to 5 minutes or until rice is golden brown, stirring frequently.

  • Meanwhile, in a 1 1/2-quart saucepan, bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir 1/2 cup of the broth into the rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently until the broth has been absorbed. Rice should be tender and creamy (should take 20 to 25 minutes).

  • Stir in cheese; heat through. If desired, sprinkle with lemon peel. Serve immediately.

Lemon-Asparagus Risotto:

Add 1 cup chopped asparagus and 1 teaspoon finely shredded lemon peel to the risotto after half of the chicken broth has been stirred into the risotto.

Nutrition Facts

290 calories; fat 16g; cholesterol 23mg; saturated fat 6g; carbohydrates 30g; protein 8g; vitamin a 243IU; vitamin c 1.2mg; sodium 685mg; calcium 131.3mg; iron 2.2mg.