Creamy Parmesan Risotto
- 3 1/2 cups low-sodium chicken broth
- 4 tablespoons butter, unsalted
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cheese, freshly grated Parmesan
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a medium saucepan, bring the broth to a simmer and keep it warm over low heat.
In a Dutch oven or saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and transparent, about 5 minutes. Add the rice and stir until it is well coated with the butter. Cook until it starts to turn translucent, about 5 minutes. Add the wine and simmer until all the liquid is absorbed, about 4 minutes.
Ladle a half cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding a half cup of broth at a time, until the rice is cooked through but still a bit firm, about 20 to 25 minutes total.
Add the salt, pepper, and Parmesan cheese and stir to incorporate. Taste and, if needed, add more salt and pepper. Serve immediately, topping with additional Parmesan if desired.