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  • missing photo id: 266
  • missing photo id: 265
Parmesan Risotto
50 minutes
Side Dish
0 of 2
5(1)
813 cal/serving
kansascity.com
Ingredients
  1. 2tbsp (≈28.4gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  2. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  3. 3cloves (≈9gestimated from: Garlic, raw [clove]) Garlic minced
  4. 2cups (≈400gestimated from: Rice, white, short-grain, raw [cup]) Arborio Rice
  5. 3/4cups (≈176.4gestimated from: Alcoholic beverage, wine, table, white [fl oz]) White Wine, dry
  6. 8cups (≈1920gestimated from: Soup, stock, chicken, home-prepared [cup]) Chicken Stock simmering
  7. 2cups (≈268gestimated from: Peas, green, frozen, unprepared [cup]) Peas, Frozen thawed; or fresh
  8. 3/4cups (≈75gestimated from: Cheese, parmesan, grated [cup]) Parmesan Cheese grated
Steps
  1. 1 In a medium sauce pan, simmer chicken stock on low.
  2. 2 In a large sauté pan, melt butter and olive oil over medium heat on stovetop. Add garlic and sauté for about 11/2 minutes.
  3. 3 Pour rice into pan and stirring constantly, cook for 3 to 5 minutes, or until lightly browned. Add wine and continue stirring until it is completely absorbed into the rice.
  4. 4 Stirring constantly, ladle in simmering chicken stock, 1 cup at a time, until liquid is absorbed. Total cooking time should take about 30 minutes.
  5. 5 Gently stir in peas until vegetables are warmed. Remove from heat and sprinkle Parmesan cheese, salt and pepper over all.
  6. 6 Read more here: http://www.kansascity.com/living/food-drink/come-into-my-kitchen/article3686419.html#storylink=cpy
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