Creamy Parmesan Risotto

Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

3 to 4
cups
low-sodium chicken broth
4
tablespoons
unsalted butter
1
medium onion, finely chopped
1
clove garlic, minced
1 1/2
cups
Arborio rice
1
cup
dry white wine, such as Pinot Blanc or Sauvignon Blanc
1/2
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
1/2
cup
freshly grated Parmesan, plus more for serving

Directions

  1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
  2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
  3. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
  4. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.
Elisa Huang and Kate Merker
January 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Calcium 138 mg
  • Carbohydrate 50 g
  • Cholesterol 39 mg
  • Fat 16 g
  • Fiber 2 g
  • Iron 3 mg
  • Protein 12 mg
  • Sat Fat 9 g
  • Sodium 509 mg
What does this mean? See Nutrition 101.