Creamy Parmesan Risotto

3.4
(575)
overhead of risotto on a wooden surface with basil garnish
Photo: AlexPro9500/Getty Images
Hands On Time:
40 mins
Total Time:
40 mins
Yield:
4 serves

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

  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.

Nutrition Facts (per serving)

426 Calories
16g Fat
50g Carbs
12mg Protein
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.

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