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Creamy Parmesan Risotto




Source of Recipe


Real Simple, FEBRUARY 2005


Recipe Introduction


3 to 4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
1/2 teaspoon kosher salt
1/4 tablespoon freshly ground black pepper
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving

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.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 426(33% from fat); FAT 16g (sat 9g); PROTEIN 12mg; CHOLESTEROL 39mg; CALCIUM 138mg; SODIUM 509mg; FIBER 2g; CARBOHYDRATE 50g; IRON 3mg