Risotto with Parmesan

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Risotto with Parmesan

This risotto with parmesan cheese is simple and delicious.

5 from 2 votes

Print Pin Rate

Course: Risotto

Cuisine: Italian

Keyword: parmesan, Risotto

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 people

Calories: 481kcal

Author: Nonna Box

Ingredients

• 1 liter vegetable broth
• 1 tablespoon extra virgin olive oil
• 1 shallot
• 160 g Arborio rice
• 50 ml dry white wine
• 40 g Parmesan cheese grated
• Parmesan cheese shavings to garnish
• Balsamic vinegar

Instructions

• Bring the vegetable broth to a boil.
• In another pot, fry the finely chopped shallots in oil until brown.
• Add a ladle of broth and continue cooking over low heat.
• When the broth is absorbed, turn up the heat and add the rice. Toast it for a minute and stir with a wooden spoon.
• Add white wine, stirring constantly. When it evaporates, add another 4-5 ladles of broth until the rice is cooked.
• Continue adding the broth until it is absorbed. Stir occasionally without letting the mixture get too dry.
• Remove from heat. Add Parmesan and stir.
• Cover and let stand for one minute.
• Serve garnished with Parmesan flakes and a drizzle of balsamic vinegar.

Nutrition

Calories: 481kcal | Carbohydrates: 73g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 2324mg | Potassium: 138mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1220IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 3.7mg

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