No-Stir Creamy Basil Risotto This No-Stir Creamy Basil Risotto takes only 30 minutes to prepare. No need to stir the pot constantly or keep adding in broth — our skillet-made version streamlines the cooking process, ensuring even cooking with just a few easy steps. Made with Creamy Basil Alfredo sauce, dry white wine and aromatic garlic, you can't go wrong with this Italian-inspired dish. 6 Servings 15 minutesPrep Time 27 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tablespoons salted butter 2 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste 1-1/2 cups risotto rice (Carnaroli or Arborio rice) 2 large shallots,, finely chopped (1/4 cup) 2 cloves garlic, finely chopped 1 cup dry white wine 2-1/2 cups vegetable broth 1 jar (15 ounces) Bertolli® Creamy Basil Alfredo with Aged Parmesan Cheese Sauce 1/2 cup chopped fresh basil 1/2 teaspoon kosher salt 1 medium lemon,, finely zested Directions Step 1: Heat butter, oil and rice in large nonstick skillet on medium heat. Cook 2-3 min. or until rice is evenly coated with oil, stirring frequently. Add shallots and garlic; cook 1 min. or until fragrant. Add wine; bring to boil. Cook 2-3 min. or until all liquid is completely absorbed by the rice. Step 2: Combine broth and sauce in large bowl. Add sauce mixture to skillet, reserving 1 cup for later use. Bring to simmer. Reduce heat to medium-low; cover and cook 10 min. Step 3: Stir in reserved sauce mixture; cover with lid. Cook 10 min. or until rice is al dente. Finished risotto should be loose enough to run into a flat disk when ladled onto a plate. If the risotto seems too thick, add additional broth to achieve the desired consistency. Step 4: Stir in remaining ingredients. Serve immediately, topped with additional basil and lemon wedges, if desired. Step 5: Variation: For No-Stir Creamy Basil Seafood Risotto, add 1 ½ pounds of mixed raw seafood such as peeled and deveined large raw shrimp (26–30 count), small cleaned mussels and bay scallops, after adding the reserved 1 cup of sauce mixture. Cover and continue as directed. Discard any mussels that have not fully opened after cooking. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
