Creamy Garlic Parmesan Risotto Recipe + VIDEO

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

1/2 medium onion (diced finely)

4 cloves garlic (minced)

1 tablespoon olive oil

1 tablespoon butter

4 cups vegetable stock (or chicken stock)

1/4 cup dry white wine

1 cup arborio rice

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

3 tablespoons parsley (freshly chopped)

Wskazówki

Get prepped

Begin by heating your stock and keeping it warm.

Sauté the onions and garlic

Add butter and oil to a large skillet over medium heat.

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

Add the rice and wine (if using)

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.

Continue cooking risotto

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

Serve, adding extra parmesan if desired.

Wartości Odżywcze

• Kalorie: 367 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 6 g
• Cholesterol: 24 mg
• Sód: 1368 mg
• Węglowodany Całkowite: 46 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 12 g