Easy "almost" Parmesan Risotto
photo by puppitypup
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 44.37 ml butter (no subs please!)
- 1 small onion, finely chopped
- 14.79 ml minced fresh garlic (optional)
- 177.44 ml short grain arborio rice
- 396.89 g can good quality chicken broth
- 118.29 ml water
- 78.78 ml grated parmesan cheese
- 2.46 ml dried Italian seasoning
- salt and pepper
directions
- In a medium skillet, melt the butter over medium heat.
- Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
- Add in the rice; cook/stir for 3 minutes, stirring constantly.
- Add in the remaining ingredients; bring to a boil.
- Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
- Delicious!
Reviews
-
I never had risotto before, never mind cook it. Funny enough home recovering from surgery and marathon watching Hell's Kitchen is what prompted me to try and make. I think it came out fantastic! And it was very easy to make. I sub 1/2 cup cooking white wine for part of chicken stock. I did need to add extra water, probably because I had the heat up too high in the beginning. Never have been a big rice fan, but this is def. a keeper. Thank you!
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I'm quickly becoming a fan of Kittencal! This is a great and easy recipe. I only use 1 pat of butter, and don't add any salt (plenty of salt from the chicken broth). I've used grated parmesan cheese from a bottle, freshly grated parmesan, and most recently, freshly grated asiago cheese. All delish, all came out great! Thanks for another fantastic recipe!
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