Creamy Cheese Risotto 🍚🧀
Ingredients:
1 1/2 cups Arborio rice
4 cups chicken broth (or vegetable broth)
1 tablespoon olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
1/2 cup white wine (optional, or use extra broth)
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Fresh parsley, chopped (optional, for garnish)
Directions:
In a medium saucepan, heat the chicken broth over low heat to keep it warm.
In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
If using, add the white wine and cook, stirring, until the wine is absorbed by the rice.
Add a ladle of warm broth to the rice and stir until the liquid is absorbed. Continue adding the broth, one ladle at a time, stirring frequently, and allow the rice to absorb the liquid before adding more. This process should take about 18-20 minutes, or until the rice is tender and creamy.
Once the rice is cooked, stir in the heavy cream, Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is melted and the risotto is creamy.
Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley if desired.
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes
Kcal: 450 (approx.) | Servings: 4
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