Parmesan Risotto

L'Antro dell'Alchimista
Reviews(1)
Parmesan Risotto
63
7
410
40

Description

Chopped shallots, toasted rice and white wine kick-start the flavor profile of this simple, stick-to-your-ribs risotto. Vegetable broth is added throughout the cooking and stirring process, turning the rice luxuriously creamy. If keeping it vegetarian is not your goal, consider using chicken stock, which is more flavorful and rich. Finished with Parmesan, it becomes all the more luxurious right before it's served.

Ingredients

65 grams butter
1 shallots
250 grams rice
6 ounces white wine
1 liter vegetable broth
150 grams parmesan cheese
salt

Directions

1Melt 50 grams butter in a large saucepan. Add the chopped shallot and saute for a few minutes.
2Add the rice to the saucepan and toast it until it becomes transparent.
3Add 5 ounces of the wine and allow it to evaporate completely.
4Add the broth and cook the rice for approximately 18 minutes.
5Remove the pan from the heat, add the remaining butter and wine and the Parmesan cheese.
6Season to taste with salt and serve warm.
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NutritionView more

410Calories
Sodium79%DV1890mg
Fat35%DV23g
Protein31%DV16g
Carbs9%DV28g

PER SERVING *

Calories410Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat14g70%
Trans Fat
Cholesterol60mg20%
Sodium1890mg79%
Potassium180mg5%
Protein16g31%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.