Rating: 3.5 stars
575 Ratings
  • 5 star values: 178
  • 4 star values: 101
  • 3 star values: 124
  • 2 star values: 129
  • 1 star values: 43


Recipe Summary test

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 138mg; 426 calories; calories from fat 33%; carbohydrates 50g; cholesterol 39mg; fat 16g; fiber 2g; iron 3mg; protein 12mg; saturated fat 9g; sodium 509mg.