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!

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