Onion Risotto
Servings
2Serving size
about 1 1/4 cupsThis recipe can be multiplied and will keep for about 48 hours in the refrigerator. Reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1/2 cup Arborio rice |
| 3 cup Water |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
Instructions
Heat over medium and add the onion.
Cook gently, stirring frequently, until the onions begin to turn translucent.
Add the arborio rice and stir.
Cook for about 2 minutes and then add the salt and pepper.
Add the water.
Simmer on medium and check frequently to see how close the rice is to being done. Add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
When the rice is almost done, add a little more water if needed and then add the parmesan.
Stir until the cheese is melted and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Most of the risottos on this website are created as single pan meals and have some meat and veggies along with the rice. They are not completely traditional, because in Italy risotto is generally served as an appetizer course. On the other hand, in Spain paellas are complete meals. They are great because they are single pan, take about 30 minutes and most of the ingredients are those you can have on hand: Arborio rice, onions, olive oil, Parmigiano-Reggiano… you only need a few other things like some chicken or shrimp to make the meal.
This dish is a super simple version of risotto and is a perfect side dish. Serve it under a piece of broiled or grilled fish, a simple steak, or pork chop. Add a veg and you are good to go.