Creamy Parmesan Risotto
A creamy and delicious risotto cooked to perfection. Made with white wine, lots of parmesan cheese, garlic, and green peas.
Servings: 4
Calories: 378kcal
Ingredients
- 1 cup arborio rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1 shallot finely diced
- 2 garlic cloves finely minced
- 1 cup parmesan cheese
- 1/4 cup green peas
- 2 tbsp butter
- salt and pepper to taste
Instructions
- Place the chicken broth in a saucepan and bring it up to a simmer.
- Heat up a large skillet with high sides with some olive oil over medium heat.
- Add the shallots and garlic and cook for 40 seconds.
- Stir in the arborio rice and cook for 1 minute.
- Add the wine and let it reduce.
- Once the wine reduces, add one ladle full of the chicken broth and let it absorb completely before adding another ladle.
- Continue this process while stirring the risotto continuously, preferably with a rubber spatula.
- Once the arborio rice fully cooked add the final ladle of chicken broth, season with a generous amount of salt and pepper, and stir in the parmesan cheese, butter, and green peas. Cover and turn off the heat.
- Let the risotto sit for about 3 minutes before serving.
- Garnish with extra parmesan cheese and parsley, if desired.
Notes
For a vegan risotto, use vegetable stock instead of chicken broth and omit the butter and parmesan cheese.
Nutrition
Calories: 378kcal | Carbohydrates: 45g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1315mg | Potassium: 313mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 21mg | Calcium: 316mg | Iron: 3mg