Ingredients
- 1 cup Arborio rice
- 4 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 teaspoons fresh thyme, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter over medium heat in a large skillet. Add onions with a pinch of salt and caramelize for 25-30 minutes, stirring occasionally.
- Add garlic and cook for 1 minute until fragrant.
- Stir in the rice and the remaining butter, ensuring the rice is well-coated.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer for 15-20 minutes, stirring occasionally, until the rice is tender and creamy.
- Stir in fresh thyme, Parmesan cheese, and season with salt and pepper.
- Serve immediately, garnished with more herbs if desired.
Notes
- Ensure onions are caramelized properly for the deepest flavor.
- Feel free to substitute chicken broth with vegetable broth for a vegetarian option.
- Leftovers can be refrigerated and reheated, but best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
