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Risotto Al Parmigiano

  • Yield: 6 cups 1x


  • 5 cups veggie or chicken broth
  • 1/2 cup dry white wine
  • 2 tbs butter
  • 1 tbs olive oil
  • 1/3 cup onion (finely minced)
  • 2 cups Arborio or Loto rice
  • 1 tbs butter
  • 3/4 cup Parmigiano cheese (grated)
  • 1 tbs herb or choice (fresh)


  1. Bring the broth to a steady simmer in a saucepan on top of the stove.
  2. Heat 1 Tbs. butter and oil in a heavy skillet over moderate heat.
  3. Add the onion and sauté for 1-2 minutes, until it begins to soften, being careful not to brown it.
  4. Add the rice and using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.
  5. Add the wine and stir until it is completely absorbed.
  6. Begin to add the simmering broth, 1/2-3/4 cup at a time, stirring almost constantly.
  7. Wait until each addition is almost completely absorbed before adding the next addition, reserving about 1/3 cup to add at the end.
  8. After about 18 minutes, when the rice is tender but still firm, add the reserved broth.
  9. Turn off the heat and immediately add the remaining butter, cheese, and herb.
  10. Stir vigorously to combine with the rice.
  11. Serve immediately.


Source:  Risotto


  • Serving Size: 1/2 cup
  • Calories: 193
  • Fat: 5.94 g
  • Carbohydrates: 28.46 g
  • Protein: 4 g
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