Creamy Parmesan Risotto Recipe

Creamy Parmesan Risotto Recipe

So you wanna cook risotto? Creamy parmesan risotto with peas...seriously one of my favorite recipes of all time. And dare I say...easiest!?! There's this misconception out there that it's a difficult dish, but delicate is probably a better way to describe it. Stop being silly will ya?! Give it a go...I promise you it's easier than you think. One thing I will tell you is that once you do...you'll be hooked!

Course Main Course, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 477kcal

Author Tom DeVincenzo

Cost 15

Equipment

Ingredients

1 tbsp olive oil
1 tbsp salted butter
4 cloves garlic minced
½ cup shallots minced
1 cup arborio rice
½ cup white wine dry, crisp
4 cup chicken stock
1 cup peas frozen
3 tbsp fresh parsley chopped
1 cup parmesan cheese grated

Instructions

Warm chicken broth in a pot. Keep warm throughout cooking by leaving on a low simmer.
Heat the olive oil and butter in a 3-4 qt pan or wok. When heated throw in your garlic - cook for a minute until fragrant.
After garlic is fragrant, add your shallot (or onions if you're using them). Cook for 2-3 minutes until soft.
Add the rice, mixing and tossing all together until the rice is fully coated with the oil and butter mixture.
Add the wine and cook, stirring frequently to prevent any sticking of the rice to the bottom of the pan.
When the wine is absorbed, add 1-2 ladles of chicken broth (just enough to cover the rice each time) and stir until fully absorbed.
Repeat this step until you’ve absorbed all your chicken broth. If you need more broth, just make sure you warm it up in the pan first before ladling.
About half way through your ladling, add the peas to the risotto. Stir all together.
On your last ladle, add the parsley. Just about when the chicken stock is half absorbed, add your cheese. Keep stirring until you reach your desired consistency (which should be creamy...not soupy and not too pasty).

Notes

If you're feeding a family, you're going to want to double this recipe. We're 3 big eaters here with one somewhat picky one, but when I make this and double up, we barely have any leftovers. Just remember, the more rice you cook the longer it will take to cook it, so make sure you plan accordingly. 2 cups of rice usually takes me about an hour or so to cook.
WARM THE BROTH - I've said it throughout this post, but I can't tell you how important it is to warm the broth before adding it to the rice. Keep a sauce pot of warm/hot chicken broth on the stove and ladle from there when needed. DON'T SKIP THIS STEP!
Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.

Nutrition