Foodie Friday: Parmesan Risotto

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TGIF Ya'll!  

It is time for another Foodie Friday post and if you are a parmesan fan like me then you will love this creamy flavorful side dish!  This week I tackled the cheesy and delicious Parmesan Risotto. I do not cook/eat rice very often as my husband and I prefer substitutions like cauliflower rice in a typical week but when it comes to risotto; rice is the only way to go in my book! 

It has been a bit chilly outside, especially for South Florida these past few days, so whenever the temps dive I crave warm comfort food like risotto. Its a bit time consuming to make but worth it once you take a bite. Its best paired along side some shrimp, scallops, or a yummy white fish because it's already carb heavy but we paired ours with chicken since we already had it in our fridge! {Keep scrolling for recipe and instructions}

Ingredients: (Serves 2)

  • 4 cups of reduced sodium chicken broth
  • 1 1/2 tbsp of extra virgin olive oil
  • 3/4 cups of Arborio Rice
  • 3/4 cups of onion
  • 1 tbsp of butter
  • 1/4 tsp of pepper 
  • 1/2 cup of shredded parmesean
  • 1 tbsp of chopped parsley

Instructions: 

Start by heating your chicken broth in a large sauce pan. I use reduced sodium chicken broth to keep it from tasting too salty. Allow the broth to simmer but do not boil. Reduce the heat to low until you are ready to add it to the rice. 

In a dutch oven or a large nonstick pot: Heat up your extra virgin olive oil with your chopped onion for about 3-5 minutes on medium heat. 

Add in your rice and stir frequently for about 1-2 minutes. 

Add in about 1/2 cup of chicken broth and stir constantly until it is absorbed. Continue to do this until all but about 1/4 of the chicken broth is left. Leave 1/4 of the chicken broth in the saucepan until the end. (this process is about 25 minutes)

Add in your black pepper, parmesan, parsley, and butter. 

Add in the remaining chicken broth and stir until it is all mixed. Remove from heat. 

Garnish with Parsley

I hope you all enjoy this dish... and now I'll be over here in a food coma!! 

xoxo, Jenna

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