This Easy Parmesan Risotto is full of yummy cheese flavor! Inspired by a recipe by America's Test Kitchen, it involves less stirring and less work in general to bring you a creamy, dreamy simple risotto recipe!
1cupgrated Parmesan cheeseI found freshly grated it best
Salt and pepper to taste
1tablespoonchopped fresh parsley
Instructions
Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
In a dutch oven melt butter over medium heat. Add in onion and cook until soft. Add in garlic and rice and cook, stirring frequently until grains are translucent around the edges. Around 3-5 minutes.
Add in the wine and cook stirring constantly until wine is fully absorbed (about 3 minutes) Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 mins) stirring twice during this process.
Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Add in the Parmesan cheese and remove from heat. If risotto needs "loosened" add in a little hot broth until desired consistency is achieved. Stir in chopped parsley if desired.