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Garlic Parmesan Risotto

Yields3 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Need a yummy side dish for just about any meal this is a winner.

 ½ Medium Onion
 4 Cloves Garlic (minced)
 1 tbsp Olive Oil
 1 tbsp Butter
 4 cups Vegetable Stock
 ¼ cup Dry White Wine
 1 cup Arborio Rice
 1 cup Grated Parmesan Cheese
 3 tbsp Parsley (optional)
1

Begin by heating your stock and keeping it warm.

2

Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).

3

Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.

4

Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).

5

Add the wine and stir until it is absorbed.

6

Add 1 ladle full of the stock and stir until it absorbs.

7

Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.

8

When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.

9

Let it absorb until it is creamy and thick, but not soupy.

10

Serve, adding extra parmesan if desired.

Nutrition Facts

0 servings

Serving size

1 cup

Amount per serving
Calories367
% Daily Value *
Total Fat 13g17%

Saturated Fat 6g30%
Cholesterol 24mg8%
Sodium 1368mg60%
Total Carbohydrate 46g17%

Total Sugars 2g
Protein 12g
Calcium 305mg24%
Potassium 103mg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.