risotto for two

This Parmesan risotto for two is easy to put together and makes for a stunning dish. Serve with Roasted Broccoli for a complete meal. 

Risotto for Two

vegetable broth

shallot

butter

Arborio rice

white wine

teaspoon kosher salt

pepper

Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.

In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallot is translucent, stirring often, about 3 minutes. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 12 to 15 minutes.

Stir in the Parmesan or Pecorino cheese. Continue to stir until combined. Remove from heat and stir in the salt. Taste, and adjust seasonings as desired (if using Parmesan, it may require more salt than with Pecorino). Serve immediately, garnished with additional cheese and fresh ground pepper.

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Risotto for Two

Top 1 risotto for two recipes from across the web

The most viewed risotto for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Risotto for Two

The most viewed risotto for two recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine