Description
A luscious and comforting risotto filled with creamy garlic and Parmesan goodness, perfect for cozy nights in.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients, measuring out rice, broth, and any add-ins. In a medium saucepan, bring the broth to a simmer over low heat.
- Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Incorporate minced garlic and cook for another minute.
- Add Arborio rice to the pan, stirring frequently for about 2-3 minutes until toasted. Pour in white wine and let it simmer until mostly absorbed.
- Introduce the warmed broth one ladle at a time, stirring frequently. As each ladle is absorbed, add the next. This process takes around 20-25 minutes.
- Remove the skillet from heat, stir in butter and grated Parmesan cheese. Adjust seasoning with salt and pepper. Serve in bowls topped with fresh herbs and extra Parmesan.
Notes
For variations, consider adding sautéed mushrooms, spinach, or crumbled bacon. Adjust seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg