Simple to prepare, this Parmesan risotto goes great with Italian-seasoned meatloaf. To complete a weeknight supper, add some steamed green beans.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups hot vegetable stock
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- salt to taste
- freshly ground white pepper to taste
Instructions
- Heat olive oil and butter in a large sauté pan over medium-high heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. cook and stir until shallots are translucent but not brown, about 5 minutes.
- Pour in rice and stir until the rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until it has mostly evaporated, then stir in one-third of the boiling vegetable broth ; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
- Remove from heat. Stir in Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.
Reviews
This was way too much white pepper. I used 1 tsp and that was still too much. I would suggest adding 1/8 tsp and then add more if needed.
I paired this with a Lemon Chicken Romano recipes also from all recipes. It was tasty we enjoyed it. The only negative thing I have to say for me it needs too much attention, the continual stirring was a lot as i was trying to prepare chicken. If I managed my time better it would have been fine. I would make this again but only on special occasions lol. Kept the recipe as is no changes.
Very easy and most of all tasty!
This is a basic risotto recipe. But it is quite possibly the best risotto ever. I made it just as written, and then on my second time I sautéed some onion with the garlic and I used chicken stock. As long as you follow the directions it comes out perfectly. This is not a recipe you want to cut corners with. Using pre-cooked rice does not work.
My advice is to have all the ingredients ready since you have to stir the rice continuously. The only extra ingredient was chopped celery that I add with the garlic and shallots. I pair the risotto with baked asparagus and shrimp with hoisin sauce-ginger seasoning. Great and easy recipe.
Delicious recipe, quick and easy, I had some leftover rice so I made the sauce then added the rice and Parmesan. Using leftover rice you can achieve the same creaminess by letting it sit in the sauce for a while.