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Parmesan Risotto

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    12 servings

Ingredients

  • 8 cups chicken broth
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 3 cups arborio rice
  • 2 garlic cloves, minced
  • 1 cup dry white wine or water
  • 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh parsley

Directions

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts
3/4 cup: 260 calories, 6g fat (1g saturated fat), 2mg cholesterol, 728mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 6g protein.