Creamy Parmesan Risotto
15m prep 20m cook 35m ready
A creamy Parmesan risotto made with Arborio rice, white wine, and chicken broth. This simplified method adds all the broth at once and requires only occasional stirring.
Ingredients
- 1/2 tbsp unsalted butter
- 1 tbsp olive oil
- 0.5 medium onion finely chopped
- 1 clove garlic finely chopped
- 3/4 cup Arborio rice
- Kosher salt and pepper
- 1/4 cup dry white wine
- 1 3/4 cup low-sodium chicken broth
- 1/4 cup finely grated Parmesan
- Parmesan
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 651 mg
- Iron: 2.54 mg
- Magnesium: 58.3 mg
- Phosphorus: 638 mg
- Potassium: 609 mg
- Zinc: 3.22 mg
Let's Cook
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Step 1.
Heat the butter and oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the finely chopped garlic and cook for about 2 minutes.
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Step 2.
Stir in the Arborio rice and ½ teaspoon salt. Cook, stirring occasionally, until the rice is golden brown and toasted, 4 to 6 minutes. Add the dry white wine and cook until absorbed, about 1 minute.
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Step 3.
Stir in the low-sodium chicken broth all at once. Bring to a simmer and cook, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 15 to 20 minutes. Stir in the finely grated Parmesan cheese. Serve immediately with additional Parmesan and cracked pepper.
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