Parmesan Risotto Recipe

5 4 6
Parmesan Risotto Recipe
Parmesan Risotto Recipe photo by Taste of Home
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Parmesan Risotto Recipe

Read Reviews
5 4 6
Publisher Photo
Risotto is a creamy Italian rice dish. In this version from our Test Kitchen, the rice is briefly sauteed, then slowly cooked in wine and seasonings.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 8 cups chicken broth
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 3 cups arborio rice
  • 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 large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large skillet, saute onion and garlic in oil until tender. Add rice; cook and stir for 3 minutes. Add wine or water; cook and stir until absorbed.
Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until less than 1 cup broth remains; reserve 1/4 cup broth. (The process should take 20-25 minutes.) Rice should be slightly firm in the center and look creamy.
Remove from the heat. Stir in the Parmesan cheese, salt, pepper and reserved broth. Sprinkle with parsley. Serve immediately. Yield: 12 servings.
Originally published as Parmesan Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p120

Nutritional Facts

3/4 cup: 260 calories, 6g fat (1g saturated fat), 2mg cholesterol, 728mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 8 cups chicken broth
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 3 cups arborio rice
  • 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
  1. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large skillet, saute onion and garlic in oil until tender. Add rice; cook and stir for 3 minutes. Add wine or water; cook and stir until absorbed.
  2. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until less than 1 cup broth remains; reserve 1/4 cup broth. (The process should take 20-25 minutes.) Rice should be slightly firm in the center and look creamy.
  3. Remove from the heat. Stir in the Parmesan cheese, salt, pepper and reserved broth. Sprinkle with parsley. Serve immediately. Yield: 12 servings.
Originally published as Parmesan Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p120

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Reviews forParmesan Risotto

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MY REVIEW
kissdacook User ID: 3206853 93020
Reviewed Jan. 7, 2013

"oops 1/2 to 1 xtra cup of cheese. used 3oz. of butter... 1.5 ozs to saute onions and added the other 1.5 oz at the end with cheese sort of swirled it in to like just coat the rice, make it shinny. just keep adding the broth a little at a time stirring to absorb broth keep adding till it wont absorb no more. creamylicious cheessy rice."

MY REVIEW
kissdacook User ID: 3206853 208162
Reviewed Jan. 7, 2013

"took a cooking 101 at my area college, made and tried risotto 1st time in my 50 yr old life. Mmmm im hooked. i call it the mac and cheese version of rice. the recipe from our book was the same except omit the salt pepper, parsley and garlic. a little less wine and more broth. and classmate grated to much cheese so we all added an extra cup of cheese. we used butter instead of olive oil. i fell in love with this at 1st bite. Mmmm the mac and cheese of rice :P great stuff"

MY REVIEW
matris8 User ID: 1228690 160381
Reviewed Apr. 19, 2011

"First time making risotto. Came out creamy and delicious! Also I don't think risotto deserves the reputation it has for being time consuming or troublesome. It is fairly easy to keep an eye on and stir while preparing other dishes."

MY REVIEW
pearlrvr User ID: 1256058 112531
Reviewed Nov. 29, 2010

"This was very tasty, though I did make some modifications. First I halved the recipe and used 1/2 TBSP dried minced onion (hubby doesn't care for much onion flavor) and 1/8 tsp garlic powder. I used water rather than wine, omitted the added salt, doubled the parmesan and added 2 TBSP butter. It still made too much for us, but leftover risotto is wonderful when made into patties and thrown in a frying pan until crispy...better than hashbrowns in the morning! This is definitely a keeper."

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