Creamy Parmesan Risotto

1. 1

   Heat olive oil and butter in a large pan over medium-high heat until the butter melts. Lower the heat to medium-low; add the shallot and garlic. Cook, stirring, until the shallots are translucent but not browned, about 5 minutes.

2. 2

   Add the rice and stir until it is coated in the oil and begins to toast, about 5 minutes. Pour in the wine and let it simmer until mostly evaporated, then stir in 1/3 of the boiling vegetable broth; keep stirring until the rice absorbs the liquid and becomes creamy. Repeat this two more times, stirring constantly. The total time for stirring in the broth should be 15 to 20 minutes. When done, the rice should be tender yet slightly firm. You may not need all the vegetable stock.

3. 3

   Take the pan off the heat. Stir in the grated Parmesan cheese, parsley, salt, and white pepper until evenly mixed. Serve right away.

• Calories 217.47 kcal Moderate
• Protein 4.17 g Low Source
• Carbs 27.94 g Moderate
• Total Fat 7.94 g Moderate
• Saturated Fat 3.49 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.66 mg Low Source
• Sodium 125.01 mg Moderate
• Fiber 1.02 g Low Source
• Sugar 0.53 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 67.18 mg Low Source
• Iron 1.55 mg Low Source
• Potassium 60.67 mg Low Source
• Vitamin A 6.24 mcg_rae Low Source
• Vitamin C 1.98 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷