This is the kind of dinner you make when the fridge looks empty but rice and cheese are still there. It’s rich, soft, and steady — the sort of meal that fills the kitchen with calm while it cooks.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2–3
Also worth trying: Grilled Chicken with Mixed Vegetables
Quick Chicken with Sage and Crispy Ham
Ingredients
Instructions
- Warm the water or stock and keep it hot nearby.
- In a wide pan, melt the butter with the olive oil over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook briefly, just until fragrant.
- Add the rice and stir until the grains look slightly glossy.
- Pour in a ladle of hot liquid and stir until absorbed.
- Keep adding liquid gradually, stirring often, until the rice is tender and creamy.
- Remove from heat and stir in the grated cheddar.
- Season with salt and black pepper.
- Let it rest for a minute, then serve.
Tips
If the risotto thickens too much, loosen it with a splash of hot water right before serving. Leftovers reheat well the next day with a bit of added liquid and gentle heat.
Also worth trying: Buckwheat Salad with Beets & Greek-Style Cheese (Flavor-Forward Bowl)
Shrimp Donburi (One-Pan, One-Bowl Dinner)
Leave a Reply