Very Easy Risotto is one of my favorite dishes to make when I want something special but don’t have all day in the kitchen. It’s creamy, comforting, and honestly, dear, it’s much simpler than you’d think!
The secret is in the butter and the patience—you’ll melt that butter just right and let those onions become soft and golden before the rice goes in. The water does all the heavy lifting, and a few good grinds of black pepper at the end bring everything together beautifully.
I love serving this to my family on weeknight evenings when we all need a little warmth and togetherness around the table. This risotto reminds me of quiet dinners with loved ones, and it always brings smiles to their faces.
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Very Easy Risotto
Ingredients
- 2 tablespoon Butter
- 0.66666666666667 cup Onions
- 1.3333333333333 cup Rice
- 4 cup Water
- 1 teaspoon Dry
- 0.25 teaspoon Black Pepper
- 0.75 cup Parmesan Cheese
Instructions
- Melt butter in a large skillet over medium-high heat.
- Cook green onions in butter briefly, then add the rice.
- Cook and stir for a few minutes to toast rice.
- Stir in water, and season with chicken bouillon and pepper.
- Bring to a boil, then reduce heat to medium-low.
- Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes.
- Stir in the Parmesan cheese.
