Parmesan Risotto

Name: Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings.
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

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.

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

Directions

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts

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

Originally published as Parmesan Risotto in Holiday & Celebrations Cookbook 2006

Reviews

My Review

Click stars to rate

Average Rating:

oreo95

Oct 22, 2018

Oh my, so yummy. Love risotto, 1st time I've made it though. Much easier to make than I thought! Made it exact! Did cut recipe in half as only 2 of us. Looking forward to leftovers, Thank you
kissdacook

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.
kissdacook

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
matris8

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.
pearlrvr

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.