Parmesan Risotto

By Gustav Niebuhr

Published March 25, 1997

Total Time
30 minutes
Rating
5(169)
Comments
Read comments

Featured in: As Comfortable in the Kitchen As They Are in the Pulpit

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings (about 3 cups)

  • 2 tablespoons butter

  • 1 small onion, chopped

  • 1 cup Arborio rice

  • 1 ¾ cups chicken broth

  • ⅓ cup heavy cream

  • ⅓ cup Parmesan cheese

  • Salt and pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

93 grams carbs; 99 milligrams cholesterol; 785 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 21 grams saturated fat; 35 grams fat; 4 grams fiber; 988 milligrams sodium; 22 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat the oven to 400 degrees. In a medium ovenproof saucepan, melt the butter over medium heat. Add the onion, and saute until translucent. Stir in the rice, and cook for one minute.

  2. Step 2

    Add the chicken broth to the pan, and bring to a boil. Cover, and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Be careful not to overcook.

  3. Step 3

    Remove from the oven, and stir in the cream and Parmesan cheese. Season with salt and pepper. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
169 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Terri

Delicious! I could not resist increasing the amount of Parmesan cheese and cream that was added at the end of the baking time. Leftovers were easy to reheat and equally delicious reheated with even more cream and Parmesan! I am making again tonight...

Sasha

Doubled the recipe tonight, it needed an extra 10 minutes in the oven but it still turned out perfect!

Debra

Topped with broiled lobster tails. Added more parmesan cheese and heavy cream. Our anniversary and NYE. AMAZING with the wine we picked.

Michelle

This could be vegetarian so easily by using veggie broth instead of chicken broth which is what I did and absolutely delicious. I did add some mushrooms also.

SB

Tasty, easy, definitely making this again! Made a few modifications since I didn’t have heavy cream and an oven-safe saucepan. Used 12” stainless steel skillet, and after bringing stock/rice to a boil, reduced heat to minimum, simmered ~20m covered on stovetop only. Subbed 1:1 milk: butter instead of cream. Added a sprinkle of red pepper flakes for a little heat.

SB

Also, definitely worth getting good quality Parmesan cheese! And yeah, I’m also guilty of adding a bunch extra…

Private comments are only visible to you.

Recipe Tags

or to save this recipe.