Garlic Parmesan Risotto Recipe
Creamy and oh-so-cheesy, this garlic Parmesan risotto is comfort food, elevated. I’ve got the secret to the EASIEST risotto you’ll ever make!
Servings: 6 servings
Cost: $10
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 shallot peeled and finely chopped
- 2 garlic cloves minced
- 2 cups arborio rice
- ¾ cup dry white wine
- 6 cups chicken stock
- 1 ½ cups grated parmesan cheese
- ¼ cup butter cut into cubes
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ cups frozen peas
Instructions
- Preheat oven to 350˚F.
- Heat a dutch oven over medium high heat. Add the olive oil and heat to shimmering.
- Add the shallot to the oil and cook until softened, Stir in the garlic and cook for 1 minute longer.
- Add the rice and stir to combine. Cook the rice for 2-4 minutes until slightly toasted.
- Stir in the wine and 4 cups chicken stock and stir. Remove from the heat.
- Transfer the dutch oven to a preheated oven and bake for 30 minutes or until most of the liquid is absorbed. Add 1 cup of the remaining chicken stock and stir to combine. Cover and return to the oven for an additional 15-20 minutes.
- Remove from the oven and stir in the remaining chicken stock, parmesan, butter, salt and pepper. Stir quickly for approximately 3-4 minutes until the rice is creamy and has thickened slightly.
- Stir in the peas and stir.
- Serve hot with freshly shaved parmesan, chopped fresh parsley and basil, if desired.
Nutrition
Calories: 578kcal | Carbohydrates: 72g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 2009mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 740IU | Vitamin C: 16mg | Calcium: 251mg | Iron: 4mg