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Risotto with Parmesan
This risotto with parmesan cheese is simple and delicious.
5
from
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
2
people
Calories:
481
kcal
Author:
Guido Pedrelli
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.
Calories:
481
kcal
|
Carbohydrates:
73
g
|
Protein:
12
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
2324
mg
|
Potassium:
138
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1220
IU
|
Vitamin C:
1
mg
|
Calcium:
237
mg
|
Iron:
3.7
mg
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