Parmesan Risotto Die For!

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READY IN: 20mins
Recipe by Rachchow

I just threw some ingredients together and OMG. I think I'm in heaven.

Ingredients Nutrition


  1. In 2L saucepan, cook garlic and shallot in olive oil over low heat until tender.
  2. Add rice, wine, and 1/2 cup chicken stock. If not using wine, use extra 1/4 cup chicken stock.
  3. Simmer (small bubbles, not boiling) for 15-20 minutes, adding 1/2 cup chicken stock as rice absorbs liquid.
  4. When rice is al dente, remove from heat. There should still be thick liquid in the pot - this will be absorbed as it cools. Add parmesan and a little bit of freshly ground pepper.
  5. Enjoy! Still tastes yummy if refrigerated and reheated.

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