Parmesan Risotto Recipe

Posted by
Rate It!
Parmesan Risotto
Add your photo!
Ingredients
10
Count
Nutrition
3269
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.
  2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.
  3. Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer.
  4. Remove rice from heat and stir in parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately, with more parmesan on the side for sprinkling.
  5. *For a recipe, go to /chickenbroth
  6. Choose the Right Rice:
  7. Risotto's characteristic creaminess and chewiness come from the rice itself, and risotto rice is no ordinary rice. It contains two different starches: an amylopectin exterior, which softens faster-especially under the pressure of constant stirring-to create a creamy sensation in the mouth; and an amylose interior, which stays relatively firm during cooking to give you that al dente bite.
  8. Arborio is the starchiest of the three popular risotto types, and it's the most prone to getting gummy as it cooks; inside, the grains tend to be chalky and crumbly. Widely available.
  9. Our favorite, Carnaroli has longer, narrow grains that cook the most evenly and have the best texture-creamy without being gluey, and a good chewy interior. Find at Whole Foods Markets, A.G. Ferrari Foods ( ), and gourmet grocery stores.
  10. Vialone Nano grains are smaller, oval-shaped, and produce a delicate risotto with a nutty flavor. Find at A.G. Ferrari Foods (see above) and specialty stores.
  11. Surprise: Sushi rice. Medium-grain Nishiki brand is creamy and chewy, and so much like Arborio that half our tasting panel couldn't tell the difference. Plus, it costs less than any Italian risotto rice.
  12. Note: Nutritional analysis is per 1-cup serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3269.15 Kcal (13687 kJ)
Calories from fat 687.9 Kcal
% Daily Value*
Total Fat 76.43g 118%
Cholesterol 111.61mg 37%
Sodium 9231.88mg 385%
Potassium 3097.37mg 66%
Total Carbs 438.89g 146%
Sugars 12.27g 49%
Dietary Fiber 11.45g 46%
Protein 100.22g 200%
Vitamin C 36.8mg 61%
Vitamin A 0.3mg 9%
Iron 1.8mg 10%
Calcium 1215mg 122%
Amount Per 100 g
Calories 80.97 Kcal (339 kJ)
Calories from fat 17.04 Kcal
% Daily Value*
Total Fat 1.89g 118%
Cholesterol 2.76mg 37%
Sodium 228.65mg 385%
Potassium 76.71mg 66%
Total Carbs 10.87g 146%
Sugars 0.3g 49%
Dietary Fiber 0.28g 46%
Protein 2.48g 200%
Vitamin C 0.9mg 61%
Calcium 30.1mg 122%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 71
    Points
  • 76
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top