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Creamy Parmesan Risotto

Yield Makes 4 servings

Ingredients

  • 3 to 4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
  • 1/2 teaspoon kosher salt
  • 1/4 tablespoon freshly ground black pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan, plus more for serving

Nutrition Information

  • calcium 138 mg
  • calories 426
  • caloriesfromfat 33 %
  • carbohydrate 50 g
  • cholesterol 39 mg
  • fat 16 g
  • fiber 2 g
  • iron 3 mg
  • protein 12 mg
  • satfat 9 g
  • sodium 509 mg

How to Make It

  1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.