Classic Parmesan Risotto
124
- Prep Time20 min
- Total Time45 min
- Makes4 Servings
(Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Ashley Denton; Prop styling by Cailen Speers; Glasses and flatware, HomeSense)
Parmesan, butter and white wine are the stars of this basic but still totally indulgent risotto. It's a creamy, comforting meal in a bowl.
Ingredients
3 cups low-sodium chicken broth
2 tbsp butter
1 medium onion, finely chopped
1 cup arborio rice
1/2 cup white wine
1/2 cup grated Parmigiano-Reggiano cheese
Instructions
Combine broth with 1 cup water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.
Melt butter in a medium saucepan over medium. Add onion and cook, stirring frequently, until onion is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and stir often until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until rice has absorbed most of the liquid, 3 to 4 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is just tender to the bite. The entire stirring and cooking process will take about 25 to 28 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in cheese. Serve immediately.
Nutrition (per serving)
Calories 314, Protein 11g, Carbohydrates 44g, Fat 10g, Fibre 1g, Sodium 678mg.
