Parmesan and Shallot Risotto - Yummy!!
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Unrated
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Prep Time
5 mins
-
Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
495 kcal
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Course
Main Course, Dinner
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Cuisine
American
Parmesan and Shallot Risotto - Yummy!!
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 cups rice 2 cups or Carnaroli rice
- 5 cups chicken stock 5 cups sodium free chicken stock, sodium free
- 3 tbsps olive oil 3 tablespoons olive oil
- 4 shallot 4 peeled and minced shallots
- 2 tbsps butter 1 to 2 tablespoons unsalted butter, unsalted
- 3 tbsps Parmesan Cheese 3 tablespoons finely grated parmesan cheese
Instructions
- Bring the stock to a simmer and keep warm over low heat.
- In a large pan, or risotto pan, heat the olive oil and add the shallots. Cook for 2 to 3 minutes until the shallots have softened but not browned. Stir in the rice and cook for a couple of minutes until the rice becomes translucent. Stir frequently.
- Add ladleful of hot stock to the rice stirring until almost all the liquid is absorbed before adding the next ladle full. When you have added most of the entire stock, stir in the butter and when all incorporated add the parmesan cheese and the chopped parsley.
- Add a splash of more stock to keep the rice moist and creamy. Season to taste. Serve hot and topped with a drizzle of olive oil.
Nutrition Information
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Calories
495kcal
(25%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
17mg
(6%)
Sodium
65mg
(3%)
Potassium
106mg
(2%)
Fiber
1g
(4%)
Vitamin A
205IU
(4%)
Calcium
70mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 65mg | 3% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 205IU | 4% |
| Calcium | 70mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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