Parmesan Risotto is a creamy and velvety Italian dish that tastes gourmet yet is easy to make!
Making true risotto is easy, but you have to be able to give it some attention. Risotto does not contain cream, the creamy texture comes from stirring and the rice releasing starches.
Heat broth in the microwave or a small saucepan that you can keep near the rice while it cooks. It’s important to use hot or warm broth, never cold.
Add any of the following or serve along with risotto.
An easy, creamy, and velvety Italian treat that tastes like a gourmet dish!
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.
Wine adds great flavor but can be substituted with additional broth if desired.
Add hot stock, a ladle at a time. Stir with a wooden spoon until liquid is completely absorbed into the rice before adding more.
When the broth is all added in, the rice should be creamy and cooked through. If not, more broth can be added.
Optional add in 1/2 cup defrosted peas or asparagus at the end.
Risotto will thicken once cooled, add additional broth or water when reheating.
Calories: 367 | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 965mg | Potassium: 235mg | Fiber: 2g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 15mg | Calcium: 216mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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