Risotto with Garlic and Parmesan
Ready In: 30 mins
Serves: 4
Ingredients
- 1 (14 1/2ounce) 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
- 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.
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