Do you remember the first time you ever had risotto? You know, that creamy, cheesy rice dish that once you took a bite of and wondered where it was all your life? Yeah, that stuff. Yum! Now I know exactly what you want to eat for dinner tonight!
I love this creamy dish, but am often times a little turned off on making it because of how long it can take. However, this recipe for Parmesan Risotto is so easy that the time on the stove seems to be pretty short.
A few weeks ago my sister and I cooked this dish together along with some Almond Rosemary Crusted Chicken! If you haven’t tried this chicken recipe yet, you have to! My sister even cooked it up this weekend for my birthday dinner along with some yummy parmesan basil orzo. Whether you choose the orzo or the risotto to pair with this chicken, you’ll have some yummy food filling your belly.
Recipe Adapted from: The Comfort of Cooking
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 1/2 cup low-sodium chicken broth
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons fresh basil (optional)
Melt 2 tablespoons of the butter in a medium-sized pot over medium heat.
Add the onion, salt, and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
Add the rice and cook, stirring, for 2 minutes, slightly toasted the rice. Add the wine and simmer until absorbed.
Add half the broth (1 ¾ cups) and simmer until absorbed, approximately 8 to 10 minutes. Stir occasionally.
Add the remaining broth and simmer until the rice is tender and creamy, 8 to 10 minutes. Stir occasionally.
Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the basil and additional parmesan, if desired.