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The Key to Delicious Risotto? Preparation!

Risotto is a great dish, and I especially love when it’s served with health-promoting foods like olive oil and artichoke.

Over the years, I’ve made a lot of this creamy rice dish, and have found that the key to delectable flavor, satisfaction and joy lies in how you prepare it… Of all the variations I’ve tried, this one is the best ever! 

Dr. Sinatra’s Risotto Recipe

Vervana Organic Risotto with Artichoke made with carnaroli rice


To make the risotto:

Pour a couple of tablespoons of EVOO into a deep pot and add the entire contents of the risotto package. Stir for a few minutes over low heat to toast the rice. If you are using white wine, add 1/2 cup to the toasted rice, and simmer until the wine reduces.

What’s most important, is that you use an organic low-sodium chicken broth or (if vegan) vegetable broth to saturate the rice with more savory flavor. Using broth instead of water is really key to infusing the risotto with optimal flavor. Gradually pour in four cups of your broth of choice and stir frequently over medium heat. When the broth starts bubbling, turn the stove down to a low flame and stir frequently, adding the broth gradually until the risotto is cooked to your satisfaction and the broth is absorbed. This may take from 15 to 20 minutes – al dente rice will require a shorter cooking time.

Vervana Organic Carnaroli Rice Risotto with Artichoke

When you’re finished cooking the risotto, drizzle a few tablespoons of olive oil over it, and add freshly ground salt and pepper, to taste. I like to also sprinkle it with a grated hard cheese like Romano or Parmesan cheese, to taste. I do this in my own bowl, though, because other family members prefer this risotto without cheese.

When you add the cheese and the olive oil, not only are you creating more flavor, but you’re adding extra fat and protein, which will help promote a healthier blood sugar response.

Each of the grated cheeses – Parmesan, Romano and Asiago – will bring its own unique flavor to the risotto, as will the particular olive oil you use (more on that here). When I have them, I like to use a combination of all three cheeses. Then, I add some finely chopped parsley for garnish and added phytonutrients.

After trying several ways of preparing this risotto, the recipe above is by far the best! The addition of organic chicken or vegetable broth in tandem with the olive oil and cheeses offsets the slight bitterness that the artichoke brings. Try it today!

Serve with steamed or sautéed veggies drizzled in olive oil. I’m a big fan of artichokes, asparagus, spinach/kale/chard, broccoli and Brussels sprouts, but there are plenty of other veggies which are also great accompaniments – salads too. I also sometimes like to serve risotto with a small side of protein like steak, chicken or seafood for an optimal blood sugar response. If you’re vegan, cannellini / white beans would make a good addition for extra protein.

To learn more about why Vervana Organic Risotto is a healthier option than many other risottos, read Toxic Rice: Beware of this Hidden Danger.

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From my heart to yours,

Dr. Stephen Sinatra signature

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