Description
A comforting Italian classic, this creamy Parmesan risotto is easy to make and elevates simple ingredients into a gourmet experience.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a saucepan, heat the broth over low heat until warm.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and Arborio rice, and cook for 2 minutes.
- If using, pour in the white wine and cook until mostly evaporated, about 1-2 minutes.
- Begin adding warm broth, one ladle at a time, stirring frequently until the liquid is absorbed, about 18-20 minutes.
- Once creamy and al dente, stir in remaining butter and grated Parmesan cheese. Season with salt and pepper.
- Serve with chopped parsley and enjoy!
Notes
Use high-quality rice and cheese for the best flavor. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg