Friday, August 12, 2011

Parmesan Risotto

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I love risotto. The creaminess. The smoothness. It just all blends together so perfectly and melts in your mouth. Since I am a huge pasta lover, risotto of any kind is definitely a preferred side dish in my house since it closely resembles pasta.

Risotto takes a fair amount of time, so make sure you have a half hour or so to spare before making this. You need to cater to it consistently for the whole half hour, or else it will stick to the bottom of the pan and/or it won't cook correctly. Gradually adding the broth allows the risotto to absorb the liquid and become nice and tender. It also brings out a natural creaminess in the rice. Any flavor of broth can be used for this, depending on what you are serving it with. The Parmesan cheese and parsley make the flavor go over the top in this recipe. If you like creamy dishes, this is your guy. Hope you enjoy!

Printable Recipe

  • 1 cup arborio rice
  • 2 tsp. butter
  • 1 shallot, minced
  • 1/2 cup white wine (I used Pinot Grigio)
  • 4 cups fat free chicken stock
  • Salt and pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp. chopped parsley

Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots and sauté about 1 minute. Add rice, mixing well, until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed. Add another ladle and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add Parmesan cheese and parsley, mix well and serve.

Source: Gina's Skinny Recipes

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