For those of you who know how creamy and delicious risotto can be, please feel free to cross your arms and say, “I told you so!”
If you’ve never made risotto, then I’m here to tell you that it’s super easy. Yes, you need to be present when you make this dish. You can’t walk away to work on your blog while you’re cooking risotto
But if you have thirty minutes to make dinner, then all you have to do is stir diligently until the rice absorbs all the liquid and becomes creamy smooth. If you really must multi-task, then do squats at the stove or dictate a grocery list to your voice memo while you’re stirring.
In the end, you will have a surprisingly filling, one-pot dinner that will have your family begging for more
Risotto with raisins, pine nuts, and feta – Serves 4
- 4 cups chicken broth
- 2 T olive oil
- 3 T unsalted butter
- 2 shallots, chopped
- 1 1/2 cups Arborrio rice
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 1/3 cup raisins
- 1/4 cup pine nuts, toasted
- 4 oz. crumbled feta cheese
- salt and pepper to taste
Heat the chicken broth in a small pan and keep warm on simmer.
In a large saucepan, heat the olive oil and 2 T butter over medium-high heat. Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes.
Add the rice and cook until toasted, stirring often, about 3 minutes. Add the white wine and simmer until evaporated. Stir occasionally.
Add 1/2 cup of the hot broth and cook, stirring, until completely absorbed. Continue cooking, adding 1/2 cup broth at a time and stirring, until rice is tender and creamy, about 20 to 30 minutes.
Turn off the heat. Stir in 1 T butter, raisins, pine nuts, and feta cheese. Season to taste with salt and pepper.
I served the risotto over fresh spinach for a light meal. Perfect as a side with chicken or pork.
Recipe adapted from Weeknights with Giada by Giada DeLaurentiis.
Click here for a printable version of this recipe.
Further reading: March [Marinade] Madness