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Risotto (Classic Risotto Recipe)
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
35 min
Portions
1
Difficulty
Easy
Calories
664 kcal
R
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
664
kcal
Carbs
82g
Protein
19g
Fat
26g
Ingredients
For 1 portion
- Risotto riceOr: Arborio, Carnaroli90 g
- Vegetable broth¼ l
- ShallotsOr: Onions1 Stk
- White wine dry40 ml
- Butter20 g
- Parmesan 25 g gratedas needed
- Olive oil¾ tbsp
- Garlic cloves1 Stk
- Parsley1 bunch
- Pepper¼ tsp
- Iodized salt¼ tsp
Method
Step by step
- 1
Heat broth in a pot, keep warm.
- 2
Finely chop shallots and garlic.
- 3
Heat olive oil and half the butter in a pot.
- 4
Sweat shallots and garlic until translucent.
- 5
Add rice and toast 2 min while stirring until glossy.
- 6
Deglaze with wine, reduce.
- 7
Add hot broth ladle by ladle, stirring constantly.
- 8
After 18–20 min the rice should be al dente and creamy.
- 9
Remove pot from heat.
- 10
Stir in remaining butter and Parmesan (mantecatura), let rest 2 min, serve sprinkled with parsley.
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