Creamy Garlic Parmesan Risotto Recipe

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 25 minutes

材料

1/2 medium onion (diced finely)

4 cloves garlic (minced)

1 Tbs olive oil

1 Tbs butter

4 cups vegetable stock

1/4 cup dry white wine

1 cup arborio rice

1 cup freshly grated Parmesan cheese (plus extra for serving)

3 Tbs freshly chopped parsley

手順

Begin by heating your stock and keeping it warm.

Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).

Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.

Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).

Add the wine and stir until it is absorbed.

Add 1 ladle full of the stock and stir until it absorbs.

Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.

When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.

Let it absorb until it is creamy and thick, but not soupy.

Serve, adding extra parmesan if desired.

栄養

• カロリー: 367 kcal
• 脂肪総量: 13 g
• 飽和脂肪: 6 g
• コレステロール: 24 mg
• ナトリウム: 1368 mg
• 炭水化物総量: 46 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 12 g