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Elizabeth Banks’ Favorite One-Pot Risotto Has Delicious Dinner on the Table in 45 Minutes

It's the comforting meal you need for chilly nights.

<p>Getty Images/Allrecipes</p>

Getty Images/Allrecipes

No matter the day of the week, when it comes time to start cooking dinner, we’re constantly looking for something quick and easy. And, of course, bonus points go to any recipe that has ingredients you likely already have in your kitchen—spending a minimal amount of money at the grocery store is always a win.

We know how busy our community of home cooks is, which makes Allrecipes the perfect place to browse low-maintenance recipes submitted by other home cooks. But let us not forget that some of our favorite celebrities are at-home chefs, too—and they have great recipes to share. That’s why we’ll never stop raving about Stanley Tucci’s pasta casserole, Ree Drummond’s chicken tortellini soup, or Ina Garten’s Parmesan chicken. And, now, we’ve found another celeb-loved dish to get us through the chilly season: Elizabeth Banks’ favorite one-pot risotto.

When actress Banks doesn’t feel like cooking, she turns to this 45-minute meal that’s warm, comforting, and, most importantly, easy to make.

“After a long day, my go-to is [this] fast, simple One-Pan Radicchio Risotto,” Banks told Allrecipes. “It’s a quick way to feed the whole family (with minimal clean up!) so we are able to nourish ourselves then get on with spending quality time together.”

The risotto is simply made with chicken stock, butter, garlic, shallot, Parmigiano-Reggiano, radicchio, and rosé. Naturally, Banks uses Archer Roose Bubbly Rosé or Archer Roose Rosé as she’s the co-owner of the canned wine company—but, any rosé or sparkling rosé would work fine.

To make the one-pot meal, you’ll toast the rice with garlic and shallot, then continue to add warmed chicken stock and wine, enough to cover the rice. The liquid will continuously absorb, and the rice will soften. About halfway through cooking, you’ll add the radicchio and the rest of the liquid. And after that liquid is fully absorbed, you’ll finish it off with butter and cheese for an extra creamy consistency.

On to the good stuff—get the full recipe for Elizabeth Banks' favorite risotto below.

One Pan Radicchio & Bubbly Rosé Risotto

<p>Archer Roose</p>

Archer Roose

Servings: 2
Total Time: 45 minutes

Ingredients:

  • 1/2 cup Archer Roose Bubbly Rosé or Archer Roose Rosé

  • 1 quart low-sodium chicken stock

  • 1 tablespoon olive oil

  • 1 large shallot, very finely minced

  • 2 cloves garlic, very finely minced

  • 1 cup short-grain rice (Carnaroli or Arborio, both great options)

  • 2 cups radicchio, chopped

  • 1 cup Parmigianino-Reggiano, finely grated, plus more for garnish

  • 3 tablespoons butter softened

  • kosher salt

Directions:

  1. In a small sauce pot, combine the wine and chicken stock. Bring to a simmer then reduce the temperature to low.

  2. In a wide skillet, combine oil, shallot, and garlic. Sweat the minced vegetables on medium-low heat until they are translucent (about 4-5 minutes), then add rice and turn the heat up to medium.

  3. Toast rice, stirring constantly, for about 1 minute. Once the rice is toasted, ladle in just enough stock and wine to cover. Using a wooden spoon or firm rubber spatula, gently stir.

  4. Adjust the heat as necessary to maintain a very gentle simmer.

  5. Continue stirring and adding liquid just enough to cover the rice. Cook the rice in this fashion for about 10 minutes, then add chopped radicchio.

  6. Continue to add liquid and adjust the heat as needed. Aim for the rice to be cooked until pleasantly chewy, but not crunchy, about 6-9 minutes.

  7. Once the rice is creamy and cooked to your liking, remove it from the heat and add cheese and butter to the pan. Cover with a lid and allow to rest for 2-3 minutes.

  8. After the butter melts, stir together with the risotto. If needed, add a splash of stock so that it is creamy, not thick.

  9. Season as desired and serve on warmed plates garnished with grated cheese, balsamic vinegar, and chopped basil or parsley (optional).

This recipe was developed by Chef Adam Moore in a partnership with Archer Roose.

Read the original article on All Recipes.