Side Risotto Recipe
Make Side Risotto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it is warm but not boiling. Keep it warm on low heat while you prepare the risotto.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Cooking the Risotto
- 3
- 4
Add the Broth Gradually
Begin adding the warm vegetable broth to the skillet, one ladle at a time. Stir continuously until most of the liquid is absorbed before adding more broth. Repeat this process until the rice is creamy and al dente, which should take about 18-20 minutes.
Finishing Touches
- 5
Add Cheese and Butter
Once the rice is cooked, remove the skillet from heat. Stir in the butter and grated Parmesan cheese until well combined and creamy.
- 6
Season and Serve
Season the risotto with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.