Parmesan Risotto
User Reviews
5
Parmesan Risotto
Description
This Parmesan Risotto begins with sautéing diced onions and garlic in olive oil until soft, then toasting arborio rice slightly to develop a subtle nuttiness. White wine is added and cooked off, enhancing flavor complexity. Warm chicken broth is ladled in incrementally, stirred continuously until each addition is absorbed, allowing the rice to release starches for a creamy consistency. The process takes about 20 minutes.
Once the rice is tender and creamy, grated Parmesan cheese, butter, and chopped fresh parsley are stirred in, contributing richness and a savory finish. The Parmesan imparts a salty, nutty depth while butter adds smoothness. Parsley brings a fresh herb note.
This risotto is versatile as a comforting side or light main and can be adjusted with optional additions like peas or asparagus. Practical tips emphasize maintaining warm broth for proper cooking temperature and adjusting seasoning to taste. Reheating may require additional liquid as risotto thickens upon cooling.
Ingredients
- 3 cups chicken broth warmed
- 1 tablespoon olive oil
- ⅓ cup onion diced
- 2 cloves garlic minced
- 1 cup arborio rice
- ½ cup white wine or extra broth
- ⅔ cup Parmesan Cheese plus extra for serving, shredded
- 2 tablespoons butter
- 1 tablespoon parsley chopped, fresh
Instructions
- Warm the broth in the microwave or in a small saucepan.
- Add olive oil and onions to a medium saucepan and cook over medium-high heat until tender, about 3-4 minutes. Stir in rice and garlic and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook, while stirring, until evaporated. Add warmed broth ½ cup at a time, stirring until evaporated after each addition. This will take about 20 minutes.
- Remove from heat, stir in parmesan cheese (reserve a couple of tablespoons for garnish), butter and parsley. Taste and season with salt & pepper as needed.
Notes
- Keep the stock warm on low heat during the cooking process to maintain temperature and proper absorption.
- White wine adds flavor but can be substituted with extra broth if preferred.
- For variation, add 1/2 cup defrosted peas or asparagus near the end of cooking.
- Stir thoroughly and add broth 1/2 cup at a time, waiting until liquid is absorbed before adding more to achieve the desired creamy texture.
- Risotto thickens when cooled; add broth or water when reheating to loosen the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367 | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 965mg | 40% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 15mg | 17% |
| Calcium | 216mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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