Prep 0 mins
Cook 30 mins
- 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
- Bring the broth to a boil over high heat.
- Cover; reduce to low and keep at a simmer.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rice and stir for about 1 minute to coat all grains.
- Add the garlic and cook an additional minute.
- Add about 1/2-cup of the simmering broth and stir well.
- Stir often until the liquid is absorbed.
- Add another 1/2-cup of the broth and repeat the process.
- It should take about 30 minutes until the last of the broth is absorbed.
- Regulate the heat if it appears that the liquid is absorbed too fast.
- When the rice is done, add the Parmesan cheese and stir well to combine.
- Garnish with the parsley.
- Serve immediately.
What a simple but flavorful way to make rice. The rice was creamy with a lovely garlic flavor and smelled wonderful. I think I might try to reduce the olive oil by 1 Tablespoon next time just to reduce the fat content of the finished product. I did find that I had to add water on several occasions, despite having reduced my stove temperature, in order for the rice to finish cooking. Thank you for posting your recipe!
This risotto tasted pretty good, but wasn't as creamy as I expected. Unfortunately, my kids didn't like it at all and I thought this would be right up their alley. I used about a tablespoon and a half of butter instead of the olive oil and I ended up having to add more water a couple of times since it seemed to take longer to cook. And this was after reducing the heat quite a bit. But the instructions were well written and easy to follow.
Delicious creamy risotto! This was my first time to make risotto at home and it turned out great! Your directions were well written and easy to follow and I wouldn't change a thing! Thanks!!!