Rating: 4 stars
349 Ratings
  • 5 star values: 205
  • 4 star values: 35
  • 3 star values: 54
  • 2 star values: 33
  • 1 star values: 22

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Credit: Christopher Baker

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 2 tablespoons of the butter in a large skillet over medium heat.

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  • Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.

  • Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.

  • Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.

  • Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)

  • Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

Nutrition Facts

217 calories; fat 13g; saturated fat 8g; cholesterol 37mg; sodium 616mg; protein 11g; carbohydrates 13g; sugars 2g; fiber 1g; calcium 213mg.
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