Risotto with Parmesan

  • by Nonna Box August 10, 2016
  • |
  • Last Updated on April 29, 2019
risotto with parmesan
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risotto with parmesan

Risotto with Parmesan

This risotto with parmesan cheese is simple and delicious.
5 from 2 votes
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 481kcal
Author: Nonna Box

Ingredients

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.
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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One Response to “Risotto with Parmesan”

  1. Gilmore says:
    November 22, 2017 at 1:10 am

    Simple recipe yet it tastes so good. It’s easy to make also just enough for the budget who has a big family like me.

    Reply

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