Grammy's Kitchen · Risotto · Baked Cheese Risotto
One of 89 risotto recipes we measured
14 cooks on www.thereciperebel.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 389% | 453% |
| fat | 5% | 15% |
| protein add | 9% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1080 g | 4 1/2 cups low sodium chicken broth |
| 278 g | 1 1/2 cups arborio rice |
| 14 g | 1 tablespoon butter |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 25 g | 1/4 cup grated Parmesan cheese |
| salt and pepper to taste |
Method: 4 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I wish I could say this is great, however, soupy is an understatement. Way too much liquid left. I took it out after 40 minutes and it sat for a bit after I added the parm and still too much liquid. It is back in the oven as I type. Don't know what went wrong.” — a cook, 1.0★
“Yummylicious! It was extremely "soupy" at the set time but I live at very high altitude so left foil off and cooked another 7 minutes to Perfect creaminess. Thanks so much for this simple recipe!” — a cook, 5.0★