Food Recipes Creamy Parmesan Risotto 3.4 (575) 3 Reviews By Elisa Huang Elisa Huang Elisa is a freelance writer and editor with nearly two decades of experience in print and digital publications. Highlights: * Served as an assistant editor at Real Simple * Served as an associate editor at Bon Appetit * Joined the media company, GOOD Worldwide, serving as an editorial manager for branded content * Former managing editor of the USC Trojan Family Magazine * Deputy editor at Stacker Real Simple's Editorial Guidelines and Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: AlexPro9500/Getty Images Hands On Time: 40 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 3 to 4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1 medium onion, finely chopped 1 clove garlic, minced 1 ½ cups Arborio rice 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup freshly grated Parmesan, plus more for serving Directions In a medium saucepan, bring the broth to a simmer and keep warm over low heat. 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. 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. 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. Print Nutrition Facts (per serving) 426 Calories 16g Fat 50g Carbs 12mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 426 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 39mg 13% Sodium 509mg 22% Total Carbohydrate 50g 18% Protein 12g Calcium 138mg 11% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.