Grammy's Kitchen · Risotto · Risotto
One of 89 risotto recipes we measured
from sugarspunrun.com
7 cooks on sugarspunrun.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 0% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 560 g | 4 cups chicken broth1 ((I do not use low-sodium, if you do you will likely have to add more salt at the end)) |
| 57 g | 4 Tablespoons unsalted butter (divided) |
| 1 heaping cup Arborio rice2 | |
| 1/4 cup white wine3 ((optional, see note)) | |
| 150 g | 1 medium yellow or sweet onion, finely chopped (about 1 heaping cup) |
| 100 g | 1 cup fresh shredded parmesan cheese |
| 6 g | 1 Tablespoon fresh parsley (finely chopped, optional) |
| 1 g | 1/4 teaspoon freshly ground black pepper (plus additional to taste, as needed) |
| salt (to taste) |
Method: 7 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey there -- I have never made risotto before, but this was the perfect recipe to start off with! TURNED.OUT.PERFECTLY! Soooo easy (and satisfied my desire/need to stir things!). Agreed....this could be turned into a meal....maybe chopped chicken, frozen pe” — a cook, 5.0★
“I have never made risotto. I’m not sure if I have ever eaten risotto. I’m not sure if I even cooked it correctly, but it was sooo good and cheesy!! My kids thought it would have a feel as of congee but they also loved it. My husband said it was really good ” — a cook, 5.0★