Side Dish: Italy – Risotto di Riso Arborio (Arborio Rice Risotto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 25 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (200 g) Arborio rice
2 cups (480 ml) chicken or vegetable broth
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 / 4 cup (30 g) slivered almonds
1 tsp (5 ml) dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Show original ingredient measurements

1 cup (200 g) Arborio rice
2 cups (480 ml) chicken or vegetable broth
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 / 4 cup (30 g) slivered almonds
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a saucepan, add onion and garlic, and cook until soft.
2. Stir in Arborio rice and toast until lightly golden, then add broth and thyme.
3. Cover and simmer gently until the rice is tender and broth absorbed.
4. Stir in slivered almonds and season with salt and pepper.
5. Garnish with fresh parsley before serving.