Redneck Risotto

One of the first dishes I ever made was risotto.

Intimidating recipe, I know. Risotto is not known for being an easy recipe to make.

It takes time, a LOT of time, to get the right consistency. It also takes a lot of patience. Unlike regular rice where you add all the liquid at once, you have to cook the liquid in risotto 1/4-1/2 a cup at a time.

It’s a pain, but the end product is absolutely divine. There’s nothing quite like a good risotto.

Luckily, I’ve cracked the code for a much more simple risotto. This recipe anyone can make in under ten minutes. TEN MINUTES! That’s it.

Don’t snub your nose at the use of instant rice, either. I know it’s not the best rice to use, but you HAVE to use it in this recipe or the recipe won’t work.

With just a few ingredients and 10 minutes to spare, you can have an elegantly delicious risotto ready for dinner.


Redneck Risotto

  • Servings: 4
  • Difficulty: Easy
  • Print

A creamy rice side dish that takes only 10 minutes to make.


  • 1.5 cups chicken broth
  • 1.5 cups instant rice
  • 1 (10 oz) can cream of chicken soup
  • 1/4 cup grated Parmesan, plus more for topping
  • 1/2 tsp. black pepper
  • Freshly grated parmesan and parsley, for serving
  • Directions

    1. In a medium-sized saucepan, bring chicken broth and soup to a simmer. Stir in rice, 1/4 cup parmesan and black pepper.
    2. Place lid on saucepan and remove from heat. Let mixture sit with lid on tight for at least 8 minutes.
    3. Before serving, fluff with a fork. Serve topped with freshly grated Parmesan and black pepper.

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