Parmesan Risotto

Nothing screams comfort food like Parmesan Risotto, a creamy, lush rice dish with sweet onions, fragrant garlic, and sharp, nutty, freshly grated Parmesan.

Course side

Cuisine Italian

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Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 465kcal

Author Beth Pierce

Ingredients

2 tablespoons butter unsalted or salted
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 cup Arborio rice
3 cloves garlic, minced
½ cup dry white wine
4 cup chicken or vegetable stock, warmed
¾ cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper to taste
1½ tablespoons chopped fresh parsley

Instructions

In a skillet over medium heat, melt the butter and heat the olive oil. Add the onion and cook until it’s almost soft, stirring a couple of times.
Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly, about 2-3 minutes.
Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
Raise the heat to medium and add the wine. Cook until evaporated and absorbed into the rice, stirring constantly. Stir in the warmed stock ⅓ to ½ cup at a time. Continue cooking and stirring until the stock is absorbed between each addition of broth. Do not cook the last addition of broth all the way, as you want it creamy.
Add the Parmesan cheese and stir until melted and blended. Season with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat while adding 2-3 tablespoons chicken stock, 1 tablespoon at a time. Continue stirring while adding the stock until warm.

Nutrition