There are three reasons for which we adore this recipe: first of all, it needs only four ingredients and it’s ready in just a few minutes. Secondly, although it is as tasty as a risotto, it is much lighter: just some butter and no cheese, which is what really makes up for all the calories of a risotto. You can eat this with a light heart.
And last but not least: it’s delicious!
Serves: 2 | Preparation time: 5 mins | Cooking time: 15 mins
- Arborio or carnaroli rice: 170 g
- Butter, unsalted: 50 g
- Onions: 1
- Rosemary, fresh: 1 sprig
- Salt: to taste
Boil the rice in salted water until almost cooked through; it should take about 13 minutes. Keep aside a ladle of cooking water.
Finely chop the onion, then brown itin a pan with the butter and the rosemary.
Add the rice, mix the ingredients thoroughly and stir-fry for 5 minutes. Pour in the cooking water and let it simmer until it evaporates.
Your light risotto is ready to be served!