Creamy Stovetop “Risotto”

This is not risotto

This is not risotto

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:

Herb butter would also make a good filling

Herb butter would also make a good filling

Or have a cake!

It's a cake

It’s a cake

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Rice/Risotto, Sides and tagged , , , , . Bookmark the permalink.

4 Responses to Creamy Stovetop “Risotto”

  1. Eva Taylor says:

    Hmmm…I may be a bit slow…but are you actually saying you like risotto ;-)!
    This is a perfect way to reduce time and make a very tasty side dish.

  2. Hmm, when I have time, I do love a good risotto!

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