Parmesan Risotto Recipe
Parmesan Risotto is a classic dish that is super simple to make. It can easily stand alone as a light main course, or accompany your favorite grilled protein!
Servings: 4 people
Calories: 297kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 cup rice
- 4 cups chicken broth
- 1 tablespoon butter
- 1/2 cup parmesan cheese grated
- salt and pepper
- fresh parsley chopped
- fresh lemons*
Instructions
- Heat oil in a large skillet over medium heat. Add in the onion and cook until softened, but not browned, about 3 minutes.
- Once the onion is soft, add the rice and stir. Cook for 3-4 minutes, or until the rice is translucent around the edges and just a small white dot remains in the center.
- Once the rice is translucent around the edges, begin adding in the chicken broth, 1 cup at a time and stir often until the rice absorbs almost all of the liquid before adding the next cup. Keep stirring, as this is what makes the risotto creamy.
- The risotto is ready when the rice grains are cooked and have just a little al dente bite to them.
- Remove from heat, and stir in the butter.
- Once the butter is blended in, add the parmesan cheese and season with salt and pepper to taste.
- Serve warm, sprinkled with a little extra cheese, fresh parsley, and a squeeze of lemon to your liking.
Notes
* Some risotto recipes call for 1/4 cup dry White Wine, but you can add a squeeze of lemon right at the end if you're looking for a little more of an acidic bite.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 41g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1089mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 1mg