Parmesan Risotto
A fool-proof recipe for delicious parmesan risotto!
Servings 8
Calories 394kcal
Ingredients
- 5 1/2 cups chicken broth
- 1 cup water
- 4 tablespoons butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 1/2 cups Arborio rice
- 1 cup dry white wine
- 1 1/2 cups grated parmesan cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Bring chicken broth and water to a simmer in a large saucepan. Reduce heat to simmer, and cover.
- In a dutch oven or large (at least 8 qt) pot, melt butter over medium heat. Add onion and cook until softened. Add garlic.
- Add rice to post and cook, stirring frequently (about 3-5 minutes) or until edges of rice are translucent.
- Pour in the wine and continue to stir until absorbed (about 3 minutes). Add 4-5 cups of chicken broth, reduce to a simmer, cover pot and stir occasionally until fully absorbed (about 15 minutes).
- Add remaining broth, salt, and pepper. Stir gently. Risotto should be creamy. Sprinkle on parmesan and stir until incorporated. Add additional chicken broth if you want a looser consistency.
- Garnish with chopped chives or basil. Add additional parmesan, salt and pepper to taste, if needed.
Nutrition
Calories: 394kcal | Carbohydrates: 53g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 1513mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 12.5mg | Calcium: 228mg | Iron: 3.3mg