Creamy Parmesan Risotto

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

5 cups chicken stock

1 1/2 tbsp extra-virgin olive oil

1 cup onion (, diced)

1 1/2 cups Arborio rice (, uncooked)

1/4 tsp salt

1 tbsp unsalted butter

1/2 tsp pepper

4 oz Parmesan (, grated)

1 tbsp fresh parsley (, chopped)

Directions

Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)

Add onion; cook 5 minutes, stirring occasionally.

Add the Arborio rice and salt, cook 1 minute, stirring frequently.

Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.

Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.

Remove pot from heat.

Stir in reserved remaining stock, butter, pepper, and cheese.

Top the risotto with parsley.

Nutrition

• Serving Size: 1.5 cups
• Calories: 576 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Sodium: 1056 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 23 g