Parmesan Risotto
Parmesan risotto is a good way to get your feet wet if you love risotto, but have been too intimidated to make it at home. It's a relatively simple recipe, so you can focus on getting the technique right.
Prep time:
Cook time:
Serves: 12
Calories per serving: 211
Ingredients:
Cook time:
Serves: 12
Calories per serving: 211
8 cups chicken broth
1/2 cup finely chopped onions
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
Directions:
In a saucepan, heat the broth to a simmer and keep it warm. In a Dutch oven, saute the onion in olive oil until it’s tender. Add the rice and garlic, stirring and cooking it for two to three minutes. Reduce the heat and stir in the white wine. Continue cooking and stirring until the wine is absorbed into the rice.
Add the heated broth to the rice ½ cup at a time and stir constantly, allowing the liquid to absorb before adding more. Continue cooking until the risotto is creamy and the rice is almost tender, for about 20 minutes. Add the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is incorporated and the add-ins are heated through, and then serve the risotto immediately.
Source: tasteofhome.com
Add the heated broth to the rice ½ cup at a time and stir constantly, allowing the liquid to absorb before adding more. Continue cooking until the risotto is creamy and the rice is almost tender, for about 20 minutes. Add the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is incorporated and the add-ins are heated through, and then serve the risotto immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.