5 from 2 votes
Easy Parmesan Risotto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
This Easy Parmesan Risotto has been simplified with the help from America's Test Kitchen. Less stirring, less work but creamy, dreamy risotto!!
Course: Side Dish
Cuisine: Italian
Keyword: easy risotto, Parmesan risotto
Servings: 6
Calories: 449 kcal
Author: Countryside Cravings
Ingredients
  • 5 cups chicken broth or stock
  • 1 1/2 cups water
  • 4 tablespoons butter
  • 1 small onion finely chopped
  • 1-2 large cloves garlic minced
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1 cup grated Parmesan cheese I found freshly grated it best
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Recipe adapted from America's Test Kitchen

Nutrition Facts
Easy Parmesan Risotto
Amount Per Serving
Calories 449 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 34mg 11%
Sodium 387mg 16%
Potassium 295mg 8%
Total Carbohydrates 58g 19%
Dietary Fiber 2g 8%
Sugars 1g
Protein 15g 30%
Vitamin A 7.5%
Vitamin C 1.8%
Calcium 20.7%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.