Parmesan Risotto

L'Antro dell'Alchimista
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Donna C.: "I am so pleased with the way that this dish turne…" Read More
Parmesan Risotto Recipe
7
410
40

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 shallot
  • 250 grams rice
  • 6 ounces white wine
  • 1 liter vegetable broth
  • 150 grams parmesan cheese
  • salt

Directions

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

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