Risotto with Garlic and Parmesan |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (14 1/2 ounce) can low sodium chicken broth, plus water to equal 2-1/2 cups |
3 tablespoons olive oil |
1 1/4 cups arborio rice (8 ounces) |
3 cloves garlic, large and minced |
2 tablespoons parmesan cheese, freshly grated |
parsley, freshly chopped for garnish |
Directions:
1. Bring the broth to a boil over high heat.
2. Cover; reduce to low and keep at a simmer.
3. In a medium saucepan, heat the olive oil over medium heat.
4. Add the rice and stir for about 1 minute to coat all grains.
5. Add the garlic and cook an additional minute.
6. Add about 1/2-cup of the simmering broth and stir well.
7. Stir often until the liquid is absorbed.
8. Add another 1/2-cup of the broth and repeat the process.
9. It should take about 30 minutes until the last of the broth is absorbed.
10. Regulate the heat if it appears that the liquid is absorbed too fast.
11. When the rice is done, add the Parmesan cheese and stir well to combine.
12. Garnish with the parsley.
13. Serve immediately.
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