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Parmesan Risotto

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Parmesan risotto is a creamy, comforting dish with a velvety texture and rich flavor, made with Arborio rice and Parmesan cheese. It's perfect as a side dish or a main course.

Ingredients

  • 8 cups chicken broth
  • 1/2 cup finely chopped onion
  • 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

Instructions

  1. In a saucepan, heat the chicken broth over low heat, keeping it warm throughout the cooking process.
  2. In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until tender, about 3-4 minutes.
  3. Stir in the Arborio rice and minced garlic, cooking and stirring for another 2-3 minutes, until the rice becomes lightly toasted.
  4. Reduce the heat to medium-low and pour in the white wine (or water). Stir until the wine is fully absorbed by the rice.
  5. Begin adding the warm chicken broth, one-half cup at a time, stirring constantly. Allow the liquid to absorb between each addition before adding more broth.
  6. Continue this process until the rice is creamy and tender, which should take about 20 minutes. The rice should have a slight bite to it (al dente).
  7. Once the rice is cooked, stir in the Parmesan cheese, salt, pepper, and fresh parsley. Cook for a few more minutes until everything is heated through and the risotto is creamy.
  8. Serve immediately, garnished with extra parsley or Parmesan if desired.

Notes

  • Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftover risotto with a splash of chicken broth or water to restore its creamy texture.
  • For a vegan version, substitute vegetable broth and use vegan cheese or nutritional yeast in place of Parmesan.

Nutrition

Find it online: http://recipesbyjanet.com/parmesan-risotto/