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5 from 1 vote

Parmesan Risotto

This parmesan risotto recipe is wonderfully delicious and perfect for an impressive dinner. If you follow my instructions, you will have a spectacularly creamy, delicious, cheesy risotto in no time.
Course Main Course
Cuisine Italian, rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 403kcal

Ingredients

  • 3 tbsp butter
  • 1 onion chopped
  • 1 tsp garlic chopped
  • 2 cups arborio rice
  • ¾ cup white wine
  • 5 cups chicken broth
  • 1 cup grated parmesan

Instructions

  • In a large pot, heat butter on the stove. Add onions and garlic and saute until the onions turn translucent-- about 5 minutes.
  • Add the rice into the pot and stir for about 5 minutes, until the rice starts to toast. Do not allow the rice to burn.
  • Add the white wine into the pan to deglaze. Allow the wine to reduce by half.
  • Once your wine has reduced, add the chicken broth into the pot, ½ cup at a time. After each addition, stir the rice until the liquid is absorbed. Once the liquid is absorbed again, add another ½ cup liquid. Continue this process until the rice is cooked through.
  • You know the rice is done when you run a wooden spoon through the center of the pot, and the rice slowly moves back to fill the space.
  • Adding cheese may thicken your risotto a bit, so make sure it has a little extra liquid than you desire before adding the cheese. Once desired consistency is achieved, add the parmesan into the risotto.
  • Enjoy! Leave a comment on this post letting me know what you think!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 57g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1025mg | Potassium: 280mg | Fiber: 2g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 15mg | Calcium: 208mg | Iron: 3mg