Easy Buttery Risotto

Recipe printed from Bake Me Blush
Yield: 6-8 servings

1/2 large onion
1 stick (1/2 cup) unsalted butter
1 1/2 cups arborio rice
Water, to cover rice
2 chicken bouillon cubes
1/2 cup Parmesan cheese

  1. Finely chop the half-onion. In a saucepan over medium heat, melt the butter. Add the onion to the melted butter; cook and stir the onion until translucent. Add the rice and stir until the rice is coated with the butter. Sauté the rice for about a minute, or until the rice releases a slightly nutty aroma, but do not allow the rice to brown.
  2. Add just enough water to cover the rice. Add the two chicken bouillon cubes; stir and ensure that no chunks of the bouillon remain. As the water is absorbed by the rice, continue to add more water to cover the rice, stirring occasionally so the rice does not stick to the bottom of the pan. The rice is cooked when it is plump, al dente (slightly firm to the bite), and most of the water is absorbed.
  3. Add the Parmesan cheese and stir to distribute evenly. Pour rice into a serving dish. Optional: top with grilled vegetables and/or sausages or other desired toppings. Serve.