Easy Parmesan Risotto Recipes

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PARMESAN RISOTTO



Parmesan Risotto image

Make and share this Parmesan Risotto recipe from Food.com.

Provided by TxGriffLover

Categories     Short Grain Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups chicken broth
2 tablespoons butter
1 1/2 tablespoons olive oil
6 garlic cloves, minced
2 medium shallots, minced
2 cups arborio rice
1 cup dry white wine
1 lemon, zest of
1 cup freshly grated parmesan cheese, plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
chopped parsley (to garnish)

Steps:

  • Heat chicken broth in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
  • Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
  • Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
  • Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

PARMESAN RISOTTO



Parmesan Risotto image

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PARMESAN RISOTTO



Parmesan Risotto image

You only need a few essentials for this basic version of risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  • Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  • Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
  • When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  • Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  • Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

CREAMY PARMESAN RISOTTO



Creamy Parmesan Risotto image

The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

6 cups low-sodium canned or Homemade Chicken Stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
6 cloves garlic, minced
2 medium shallots, minced
2 cups Arborio rice
1 cup dry white wine
Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)
3/4 cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat chicken stock in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
  • Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

VERY EASY RISOTTO



Very Easy Risotto image

This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!

Provided by Kim Sanchez

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
⅔ cup sliced green onion
1 ⅓ cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
  • Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g

PARMESAN RISOTTO



Parmesan Risotto image

Provided by Gustav Niebuhr

Categories     easy, quick, weekday, side dish

Time 30m

Yield 2 servings (about 3 cups)

Number Of Ingredients 7

2 tablespoons butter
1 small onion, chopped
1 cup Arborio rice
1 3/4 cups chicken broth
1/3 cup heavy cream
1/3 cup Parmesan cheese
Salt and pepper to taste

Steps:

  • Preheat the oven to 400 degrees. In a medium ovenproof saucepan, melt the butter over medium heat. Add the onion, and saute until translucent. Stir in the rice, and cook for one minute.
  • Add the chicken broth to the pan, and bring to a boil. Cover, and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Be careful not to overcook.
  • Remove from the oven, and stir in the cream and Parmesan cheese. Season with salt and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 763, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 34 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams

EASY "ALMOST" PARMESAN RISOTTO



Easy

This rice is like the real risotto, but takes much less time to prepare, if you prefer it more cheesy taste then add in more Parmesan cheese, I advise that you really be careful when adding the salt as the Parmesan already has a lot of salt content, but load up on freshly ground black pepper, this rice will become a favorite of yours, it is so good --- this is not a recipe for a fluffy rice, it is more on the creamy style similar to risotto, I most always add about 1 heaping tablespoon of minced fresh garlic in with the chopped onion but that is optional, really you can add in whatever you like to this, I have even added in peas :)

Provided by Kittencalrecipezazz

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter (no subs please!)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
3/4 cup short grain arborio rice
1 (14 ounce) can good quality chicken broth
1/2 cup water
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
salt and pepper

Steps:

  • In a medium skillet, melt the butter over medium heat.
  • Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
  • Add in the rice; cook/stir for 3 minutes, stirring constantly.
  • Add in the remaining ingredients; bring to a boil.
  • Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
  • Delicious!

Nutrition Facts : Calories 270.6, Fat 11.8, SaturatedFat 7.1, Cholesterol 30.2, Sodium 532, Carbohydrate 32.1, Fiber 1.4, Sugar 1.1, Protein 8.1

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