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Parmesan and Shallot Risotto - Yummy!!
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4
Calories: 495 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 cups rice 2 cups or Carnaroli rice
- 5 cups sodium free chicken stock 5 cups sodium free chicken stock
- 3 tbsps olive oil 3 tablespoons olive oil
- 4 shallots 4 peeled and minced shallots
- 2 tbsps unsalted butter 1 to 2 tablespoons unsalted butter
- 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.
Cup of Yum
Nutrition Information
Calories
495kcal
(25%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
17mg
(6%)
Sodium
65mg
(3%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Vitamin A
205IU
(4%)
Calcium
70mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495
% 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.