Parmesan Risotto
This creamy and easy Parmesan Risotto is a simple, rustic side dish or dinner entrée.
Course Dinner, Side Dish
Cuisine Italian
Keyword creamy risotto, parmesan risotto
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings
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– 4 people
Calories 423 kcal
Author Blair
Ingredients
list of 10 items
2 cups chicken broth
2 cups water
2 tablespoons butter, divided
1 tablespoon vegetable oil
1 tablespoon finely chopped onion
2 teaspoons minced garlic
1 cup Arborio rice
½ cup freshly-grated Parmesan cheese
Salt, to taste
Optional garnish: chopped fresh parsley
list end
Instructions
list of 5 items
1. In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
2. In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion;
cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are
coated well.
3. Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir,
until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
4. When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of
the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes
about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s
fully cooked, you want the risotto moist, but not runny.
5. During the final 1-2 minutes of cooking, stir in the Parmesan cheese and the remaining 1 tablespoon of butter. Keep stirring to melt the butter and
cheese. Remove from heat; taste and season with salt (if necessary). Transfer to a platter or bowl, garnish with fresh parsley, and serve immediately.
list end
Recipe Notes
• Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot that can retain sufficient heat to cook the rice relatively quickly, but without
scorching it. Aluminum and other lightweight pans will not work well. Instead, you need something like an enameled cast-iron pot (shown here), Dutch oven,
or wok.
• How much cooking liquid to use: It’s important to note that the total amount of liquid that you will need for this recipe will vary. The quantity of
broth and water suggested is just an estimate. You may need more, or you may need slightly less. If you run out of broth and your risotto is still not
finished, that’s fine — just proceed with additional water.
• Keep the Liquid Hot: It’s important to keep the broth/water mixture almost at a boil, so that the cooking temperature of the rice stays consistent. The
rice will absorb the hot liquid, while additional liquid will evaporate.
• How much Rice Per Person: It’s safe to assume about 4 ounces of uncooked rice (about 1/3 cup) per person if you’re serving the risotto as a main dish.
If you’re offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
Nutrition Facts
Parmesan Risotto
Amount Per Serving (1 /3 of the risotto)
Calories 423 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 31mg10%
Sodium 916mg40%
Potassium 191mg5%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 1g1%
Protein 11g22%
Vitamin A 363IU7%
Vitamin C 12mg15%
Calcium 215mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This creamy and easy Parmesan Risotto is a simple, rustic side dish or dinner entrée.
Course Dinner, Side Dish
Cuisine Italian
Keyword creamy risotto, parmesan risotto
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings
undefined
– 4 people
Calories 423 kcal
Author Blair
Ingredients
list of 10 items
2 cups chicken broth
2 cups water
2 tablespoons butter, divided
1 tablespoon vegetable oil
1 tablespoon finely chopped onion
2 teaspoons minced garlic
1 cup Arborio rice
½ cup freshly-grated Parmesan cheese
Salt, to taste
Optional garnish: chopped fresh parsley
list end
Instructions
list of 5 items
1. In a small saucepan, bring the broth and water to a slow simmer. Then turn to low and keep warm.
2. In a large, heavy-bottomed saucepan, wok, or Dutch oven, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add the onion;
cook and stir until translucent (about 3-5 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Add rice; stir until the grains are
coated well.
3. Add ½ cup of simmering broth and cook the rice, stirring constantly, with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir,
until all of the liquid is absorbed. Never stop stirring, and be sure to scrape the bottom of the pot regularly so that the rice doesn’t stick.
4. When there is no more liquid in the pot, add another ½ cup of broth, constantly stirring again. Repeat this process until you have used almost all of
the liquid, but start tasting the rice after 20 minutes of cooking. The risotto is done when the rice is tender, but firm to the bite (this usually takes
about 25-30 minutes of total cooking time). As it approaches that stage, gradually reduce the amount of liquid that you’re adding to the pot. When it’s
fully cooked, you want the risotto moist, but not runny.
5. During the final 1-2 minutes of cooking, stir in the Parmesan cheese and the remaining 1 tablespoon of butter. Keep stirring to melt the butter and
cheese. Remove from heat; taste and season with salt (if necessary). Transfer to a platter or bowl, garnish with fresh parsley, and serve immediately.
list end
Recipe Notes
• Which pan to use for risotto: Prepare the risotto in a heavy-bottomed pot that can retain sufficient heat to cook the rice relatively quickly, but without
scorching it. Aluminum and other lightweight pans will not work well. Instead, you need something like an enameled cast-iron pot (shown here), Dutch oven,
or wok.
• How much cooking liquid to use: It’s important to note that the total amount of liquid that you will need for this recipe will vary. The quantity of
broth and water suggested is just an estimate. You may need more, or you may need slightly less. If you run out of broth and your risotto is still not
finished, that’s fine — just proceed with additional water.
• Keep the Liquid Hot: It’s important to keep the broth/water mixture almost at a boil, so that the cooking temperature of the rice stays consistent. The
rice will absorb the hot liquid, while additional liquid will evaporate.
• How much Rice Per Person: It’s safe to assume about 4 ounces of uncooked rice (about 1/3 cup) per person if you’re serving the risotto as a main dish.
If you’re offering the risotto as a side, you will need about 2 ounces of uncooked rice per person (or about ¼ cup).
Nutrition Facts
Parmesan Risotto
Amount Per Serving (1 /3 of the risotto)
Calories 423 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 31mg10%
Sodium 916mg40%
Potassium 191mg5%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 1g1%
Protein 11g22%
Vitamin A 363IU7%
Vitamin C 12mg15%
Calcium 215mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
