Parmesan Risotto
Servings: 5 Servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots finely diced
- 3 garlic cloves finely minced
- 1 ½ tablespoons lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups low-sodium chicken broth low sodium
- 1 cup parmesan cheese shredded
Instructions
- Heat a large skillet over medium heat, then add the olive oil, butter, and shallots. Cook until the shallots are translucent.2 tablespoons olive oil, 2 tablespoons unsalted butter, 2 shallots
- Stir in the garlic, lemon zest, salt and pepper, and cook just until the garlic becomes fragrant, about 30 seconds.3 garlic cloves, 1 ½ tablespoons lemon zest, ½ teaspoon salt, ½ teaspoon black pepper
- Pour the rice into the pan, and stir to coat. Then, add the white wine, and cook over low-medium heat until the rice soaks up all of the wine.2 cups arborio rice, 1 cup dry white wine
- Add 1 cup of chicken broth, and stir constantly for about 5 minutes or until the rice fully soaks up all 6 cups of broth.
- Repeat the process by adding 1 cup of chicken broth at a time until all the broth has been used and the rice is fully cooked through.
- Finally, stir in the parmesan cheese until fully melted then serve with freshly minced parsley for garnish and lemon slices if desired.1 cup parmesan cheese
- See post for storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of risotto. Actual calories will vary.
Nutrition Facts
Parmesan Risotto
Serving Size
1 cup
Amount per Serving
Calories
336
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
35
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
29
mg
10
%
Sodium
674
mg
28
%
Potassium
366
mg
10
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
14
g
28
%
Vitamin A
316
IU
6
%
Vitamin C
4
mg
5
%
Calcium
204
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
