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    You are in: Home / Recipes / Risotto Con Parmigiano-Reggiano Recipe
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    Risotto Con Parmigiano-Reggiano

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    swissms's Note:

    This is a fairly easy risotto recipe that is delicious. Be sure to use a good quality Parmesan cheese. Grate the cheese using a food processor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes.
    2. 2
      Increase heat to medium. Add rice and stir 1 minute.
    3. 3
      Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.
    4. 4
      Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
    5. 5
      Stir in 2 tablespoons butter and 1 cup grated cheese. Season with freshly ground pepper. Transfer to bowl. Sprinkle with shaved Parmesan.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on July 05, 2011

      45

      This is lovely risotto. It comes up creamy and flavorful and it was enjoyed by all of us with grilled chicken. What else can you ask for ? :D

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto Con Parmigiano-Reggiano

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.0
     
    Calories from Fat 188
    34%
    Total Fat 20.9 g
    32%
    Saturated Fat 12.2 g
    61%
    Cholesterol 52.5 mg
    17%
    Sodium 576.7 mg
    24%
    Total Carbohydrate 69.5 g
    23%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.1 g
    12%
    Protein 21.2 g
    42%

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