Basic Risotto


  • 2 cups (do not rinse rice) Arborio Rice
  • 6 to 8 cups G-Free Broth, simmering
  • 14 oz fresh or frozen Peas (optional)
  • 1/4 cup Onion, finely minced
  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. Olive Oil


Saute onion in the butter and oil in a 3 qt. heavy nonstick saucepan over medium heat until soft. Add the rice (option: peas can be added now also) and cook over medium heat until the rice is well coated. Add the broth, 1/2 cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more. Continue adding broth 1/2 cup at a time until rice is creamy tender, with a slightly firm center (all the broth may not be needed). Takes about 30 to 35 minutes. Remove from heat and serve immediately.

Recipe Courtesy: Bob’s Red Mill

Let us know what you think

Your email address will not be published. Required fields are marked *