Parmesan Risotto
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Parmesan Risotto
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This creamy and easy Parmesan Risotto is a simple, rustic side dish or dinner entrée.
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Ingredients
- 2 cups chicken broth
- 2 cups water
- 2 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped onion
- 2 teaspoons minced garlic
- 1 cup arborio rice
- ½ cup freshly-grated Parmesan cheese
- Salt, to taste
- Optional garnish: chopped fresh parsley
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Instructions
- In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
- In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion; cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are coated well.
- Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
- When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s fully cooked, you want the risotto moist, but not runny.
- During the final 1-2 minutes of cooking, stir in the Parmesan cheese and the remaining 1 tablespoon of butter. Keep stirring to melt the butter and cheese. Remove from heat; taste and season with salt (if necessary). Transfer to a platter or bowl, garnish with fresh parsley, and serve immediately.
Notes
- Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot that can retain sufficient heat to cook the rice relatively quickly, but without scorching it. Aluminum and other lightweight pans will not work well. Instead, you need something like an enameled cast-iron pot (shown here), Dutch oven, or wok.
- How much cooking liquid to use: It's important to note that the total amount of liquid that you will need for this recipe will vary. The quantity of broth and water suggested is just an estimate. You may need more, or you may need slightly less. If you run out of broth and your risotto is still not finished, that's fine -- just proceed with additional water.
- Keep the Liquid Hot: It's important to keep the broth/water mixture almost at a boil, so that the cooking temperature of the rice stays consistent. The rice will absorb the hot liquid, while additional liquid will evaporate.
- How much Rice Per Person: It's safe to assume about 4 ounces of uncooked rice (about 1/3 cup) per person if you're serving the risotto as a main dish. If you're offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
Nutrition Information
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Serving
1/3 of the risotto
Calories
423kcal
(21%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
31mg
(10%)
Sodium
916mg
(38%)
Potassium
191mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
363IU
(7%)
Vitamin C
12mg
(13%)
Calcium
215mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3- 4 people
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1/3 of the risotto | |
| Calories | 423kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 31mg | 10% |
| Sodium | 916mg | 38% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 215mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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