Risotto is one of our favorite, favorite, favorite, favorite, favorite meals. Sometimes though we want the starch to be a side, not the meal’s star. But if we have risotto as a side we don’t have time for all that stirring and we’re short a few eyes. A stovetop version solves those issues. This also is way, way better than your average white rice.
Did we mention risotto is our favorite?
Creamy Stovetop Risotto
- 1 cup arborio rice
- 16 ounces chicken or vegetable broth
- 1/2 cup grated Romano cheese
- 1/2 tbsp dried sage or oregano
- 1/2 tbsp olive oil
- 2 tbsp butter
- salt/pepper to taste
- 3-4 cloves garlic, minced
In a three-quart stockpan melt one tablespoon butter and the olive oil over medium heat. Add garlic and saute for 30 seconds. Add rice and stir to coat. Pour in broth and bring to a boil. Reduce heat to a simmer and cook until rice is tender and liquid is cooked off, about 20 minutes. Uncover and turn off heat. Stir in remaining butter, herbs and cheese. Season with salt and pepper. Serve hot.
We don’t think you’ll have leftovers, but if you do try making baked risotto balls:
Or have a cake!