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Creamy Parmesan Risotto

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This dreamy, creamy parmesan risotto is both soothing and comforting but most importantly - it's DELICIOUS!

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 5 cups chicken stock
  • 1 1/2 tablespoons olive oil extra-virgin
  • 1 cup onion, diced
  • 1 1/2 cups Arborio rice uncooked
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/2 teaspoon pepper
  • 4 ounces Parmesan, grated
  • 1 tablespoon parsley, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.

Add onion; cook 5 minutes, stirring occasionally.

Add the Arborio rice and salt, cook 1 minute, stirring frequently.

Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.

Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20 to 25 minutes); reserve 1/3 cup stock at last addition.

Remove pot from heat.

Stir in reserved remaining stock, butter, pepper, and cheese.

Top the risotto with parsley.

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