Description
There’s something incredibly comforting about a dish of Parmesan Risotto…
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Broth: Begin by warming the chicken or vegetable broth over low heat in a separate pan.
- Sauté the Aromatics: In a different pan, heat the olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened.
- Toast the Rice: Increase the flavor by stirring in the Arborio rice. Cook for 2-3 minutes, continuously stirring until the rice is lightly toasted.
- Deglaze with Wine: Pour in the dry white wine, and stir constantly.
- Gradually Add Broth: Begin adding the warm broth, one ladleful at a time. Stir frequently.
- Finish with Butter and Cheese: Once the rice reaches the perfect consistency, remove it from heat. Stir in the butter and Parmesan cheese.
- Garnish and Serve: Transfer the risotto to a serving bowl and garnish with fresh parsley.
Notes
Patience is key; stir consistently to coax out the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 360 kcal
- Sodium: 600 mg
- Protein: 8 g