Parmesan Risotto
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We have been making risotto aka “cheesy rice” in our house for years! Now you can make this gluten-free, family friendly meal yourself!
Xoxo,
Courtney
Parmesan Risotto
Persons
4
Serving Size
1.25 cups
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 2 cups arborio rice
- 2 cloves garlic, minced
- 2 shallot, minced
- 3/4 cup white wine
- 2 34 oz containers vegetable stock, room temperature
- 1 cup grated parmesan
- 3 tbsp butter
- Salt + Pepper to taste
Instructions
- In a heavy bottom dutch oven over medium heat, add butter. Add shallot and garlic, cook for 2-3 minutes until fragrant. Add arborio and sauté until it has a popcorn toasty scent. Deglaze with white wine and saute for 3-5 minutes until wine has reduced. Slowly add vegetable stock, 1 cup at a time, and cook for 40 minutes until rice has absorbed all the liquid. Add salt, pepper, and parmesan and serve with your favorite toppings. We suggest steak + peas, steak + asparagus, chicken + tomatoes, meatballs, the options are endless!
