Parmesan Risotto

Name: Parmesan Risotto
Ingredients: 8 cups chicken broth; 1/2 cup finely chopped onion; 1/4 cup olive oil; 3 cups arborio rice; 2 garlic cloves, minced; 1 cup dry white wine or water; 1/2 cup shredded Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons minced fresh parsley

10 ingredients

2 steps

Ingredients

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Directions

1

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
2

Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.