Creamy Parmesan (No Wine) Risotto
Creamy Parmesan (No Wine) Risotto is a rich and comforting Italian classic that's often seen as challenging but is surprisingly quick and easy to prepare.
Ingredients
- 1 tablespoon butter
- ½ large onion, diced
- 1 clove garlic, minced
- 1 cup arborio rice
- 4 + ½ cups chicken stock, divided
- 3 teaspoons lemon juice (or lime juice)
- ½ cup water
- salt (to taste)
- ground black pepper (to taste)
- ⅓ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4 minutes.
- Add rice and mix well until it is fully coated with the butter. The rice will look shiny once coated.
- Pour in ½ cup of the chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, bring down the heat to medium low.
- Add one cup of chicken stock and continuously stir until the liquid is absorbed, about 5 minutes. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes until done.
- Stir in ½ cup water. Once the risotto reaches your desired consistency, remove the pan off of the heat.
- Add in Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste. Garnish with extra chopped parsley on top, if desired, and serve warm.
Nutrition
Calories: 427kcalCarbohydrates: 64.2gProtein: 16.9gFat: 10.7gCholesterol: 27.4mgSodium: 670.3mgSugar: 7gVitamin C: 8.2mg
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