Creamy Parmesan Risotto Recipe

Ingredients

• 1.5 tablespoons olive oil
• 1.5 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 1 cup Arborio rice
• 0.5 cup dry white wine
• 3 cups hot vegetable stock
• 0.33 cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• salt to taste
• freshly ground white pepper to taste

Instructions

1. Melt olive oil and butter in a large pan over medium-high heat. Reduce heat to medium-low, then sauté shallot and garlic until translucent but not brown, approximately 5 minutes.
2. Add rice and stir to coat with oil, toasting for about 5 minutes. Pour in wine and simmer until mostly evaporated. Stir in 1/3 of the boiling vegetable broth, stirring continuously until absorbed. Repeat twice, stirring constantly. This process should take 15-20 minutes. The rice should be tender but firm. You may not need all the stock.
3. Remove from heat and stir in Parmesan cheese, parsley, salt, and white pepper until well combined. Serve your delicious Parmesan risotto immediately.

Nutrition

• Calories: 154 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 460 mg
• Protein Content: 3 g
• Cholesterol Content: 12 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g