We were on a road trip a few months ago and stopped at a restaurant lodge in a park for dinner. Everything sounded good but the only thing that was good was their Parmesan Risotto. It was so good, I was thinking of ordering more to go since their portion was so paltry and on top of that, we split it due to the server’s suggestion. I knew I would have to recreate it and this time, I’m not sharing!
Risotto on its own is creamy and dreamy but when you mix parmesan in there, something totally magical happens. It’s the comfort food you never knew you needed. You’ll be like “macaroni and cheese? Puhleez!” It’s that good. It pairs well with any protein you want to buddy up to it on a plate. Pesto chicken, BBQ pork chops, pecan crusted cod, a perfectly grilled steak, or heck, put some roasted veggies on there. It all depends on your mood and what sounds good to you. I’ve got the rice covered for ya.
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[youtube https://www.youtube.com/watch?v=8AsN2vaLTfg&w=560&h=315 ]
Ingredients
- 2 tbsp olive oil
- 1/3 cup onion, fine dice
- 2 garlic cloves, minced
- 1/2 cup water
- 1 1/2 cups arborio rice
- 4 cups chicken bone broth
- 1/8-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup freshly shredded parmesan cheese
- 2 tbsp scallions (dark green tops)
Instructions
- In a saucepan over medium heat, saute onion in the olive oil until translucent.
- Add garlic and rice and toss to coat. Cook for 2-3 minutes.
- Reduce heat (3-4 on dial) and stir in water.
- Heat broth in the microwave, cover with plastic wrap or foil and set aside for a moment. Cook rice and stir until all of the water is absorbed.
- Add the warm broth, 1 1/3 cup at a time, stirring constantly and allowing the liquid to absorb between additions. (About 4-6 minutes per round)
- Cook until risotto is creamy and rice is al dente,for 15-20 minutes.
- Add salt, pepper and parmesan, stir to combine.
- Garnish with scallions and serve.
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16 Comments
I’ve never had risotto before (ducking). I know. I need to right that wrong and this looks like the perfect way to do so.
Most people hear how incredibly “hard it is to make” and don’t even try it. Someone out there is lying to keep it all to themselves because it’s not! LOL It just requires you to not walk away for long periods of time because it needs an occasional stir. I think if you’re going to try it, this is the one that’ll hook you!
My kids godmom loves risotto. I will have to try this recipe out on her
Ooh, I hope she loves it!
That’s a real coincidence, I’m planning to cook risotto for dinner on Monday! Your recipe sounds so good – I think the secret is to not be too impatient with adding the stock, little and often gets the best result.
Any day is a good day for risotto in my book!
I’ve never made risotto – it sounds so complicated. You make it look easy! Thanks for joining the What’s for Dinner party!
It’s totally easy and worth it!!
I love risotto, yours looks delicious!
Thanks so much!!
Sounds delicious! Thanks for sharing with us at the To Grandma’s house we go link party, I’m featuring you this week!
Aww, thanks so much! I appreciate it!
Love your parmesan risotto. here is another FEATURE for your post. Be looking for it on the next Blogger’s Pit Stop. Well done.
Kathleen
Thank you so much! You’re too kind!
Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and hope you have a very special Easter.
Miz Helen
Thank you, Miz Helen!! Happy Easter to you and yours as well!