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Creamy Parmesan Risotto

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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2005

Nutritional Information

  • Per Serving
  • Calories 426Calories From Fat 33%
  • Calcium 138mg
  • Carbohydrate 50g
  • Cholesterol 39mg
  • Fat 16g
  • Fiber 2g
  • Iron 3mg
  • Protein 12mg
  • Sat Fat 9g
  • Sodium 509mg
What does this mean? See Nutrition 101 .

Quick Tip

Cutting an onion
Avoid onion-chopping tears by lighting a candle.

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