Easy Parmesan Risotto Recipe
Learn how to make a simple parmesan risotto from scratch - without wine - that turns out perfectly creamy every time.
Ingredients
- ½ tablespoon olive oil
- 1 teaspoon minced garlic
- ¾ cup arborio rice
- 3 cups low-sodium chicken broth
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- ¼ cup grated parmesan cheese
- Salt & pepper to taste
Instructions
- First, heat olive oil in a frying pan or cast iron skillet over medium heat until shimmering. Once the oil is hot, add minced garlic and sauté until fragrant, about 1 to 2 minutes.
- Next, add the arborio rice, stirring it for about 30 seconds or so to briefly toast the rice. Then stir in a half cup of the chicken broth and adjust the heat to keep the rice at a gentle simmer. Stir occasionally to keep the rice from sticking to the pan, and watch for the rice to start absorbing the liquid. Once most of the liquid has been absorbed, after 3 to 4 minutes or so, stir in another half cup of the broth.
- Continue cooking the rice, stirring occasionally and adding broth in half cup increments as the pan starts to dry out, until all the broth has been used. Keep the rice at a simmer and taste a few grains of rice towards the last addition or two of broth, to check for doneness. It should taste both creamy and chewy.
- Once the rice is done, remove from heat. Stir in the lemon juice, extra virgin olive oil, and grated parmesan cheese until combined. Season with salt and pepper to taste, then serve immediately.
Nutrition
Calories: 286kcal | Carbohydrates: 44g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 217mg | Potassium: 262mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg
