Description
A rich and creamy risotto that brings warmth with its smoky flavors and earthy undertones.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add garlic and smoked paprika, and cook for another minute.
- Stir in the Arborio rice and cook for 2 minutes, until the rice is lightly toasted.
- Pour in the white wine and stir until absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
- Serve warm, garnished with additional cheese if desired.
Notes
- For a vegetarian option, ensure the broth is vegetable-based.
- Add mushrooms for additional texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 5mg