- 5 cups chicken broth
- 6 tablespoons butter (divided)
- 1 onion (medium-sized, finely chopped)
- 1 1/2 cups arborio rice
- pinot grigio
- 1/3 cup dry white wine
- 3/4 cup freshly grated parmesan
- 3 tablespoons fresh parsley (chopped)
|Calories580Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Virgilio Leon Camacho 2 months ago
Great recipe!! Creamy and tasty
a 4 months ago
Wonderful! I used leeks instead of onions and parsley, but everthing else the same.
Paulie a year ago
Everyone should know how to make a Parmesan Risotto! This is a great, well-written recipe that is eady to remember and to follow.
Pablo Ledezma a year ago
Beautiful! I just add a bit more wine ...
Alexandra Holom a year ago
I used beef stock because I did not have any other at home, and it was quite delicious! This one definitely goes on our regular meals list :)
liz s. a year ago
loved it! Added shrimp and bell pepper and garlic!!
Christina Bowie a year ago
Very tasty! I added the wine after removing from heat, and added garlic & shallots in addition to the onion for some more depth in flavor. Garnished with extra Parmesan & basil!
Mike Carby 2 years ago
This was my first time making risotto and it turned out great, super easy to make. I found the onion alone wasn't enough to go with the cheese. Will try adding garlic next time and maybe subbing the onions for shallots. Will make again though!
Rafael Carballido 2 years ago
Excellent!! Very tasty and easy to cook !! Thanks !