Creamy risotto for two that uses only 6 ingredients.
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Category:Main Course, Side Dish
3cups Stock ( Vegetable, Mushroom, or Chicken (if not making vegetarian/vegan))
1 TBS Olive oil
1/4cup Arborio rice
1/2 sm Yellow onion
1/2cup White wine (Chardonnay is my favorite for this)
1/2 tsp Dried thyme (1/4 tsp for fresh or 1/2 drop of Thyme essential oil)
Place the stock in a small sauce pan and heat till just below a simmer.
On another burner, heat the oil in a pan over medium-high heat. Add the rice and toast it for a few minutes until it starts to become lightly golden.
Add in the onions and sauté until soft. Then add the wine and cook down till about half the liquid is left.
Ladle in a scoop or two of stock over the rice and stir for a few minutes. Allow the liquid to lightly simmer stirring occasionally.
When the liquid has reduced a bit, but before the pan is dry, add in another ladle full and repeat the process till the stock is gone and the rice is cooked al dente. The goal is to keep enough liquid in the pan for the rice to soak up and release it's starches into (which is why you stir it after each addition of stock). You are both cooking the rice and creating the creamy sauce at the same time. If you use up all the stock before the rice is done enough you can use more stock (make sure it's warm) or warm water to finish cooking the risotto.
Lastly add in the Thyme just before serving.
You can also make this a full meal by adding in pre-cooked protein and vegetables, like chicken and asparagus.