Creamy Parmesan Risotto

Creamy Parmesan Risotto

Creamy Parmesan Risotto


  • 4 to 5 cups of chicken broth

  • 1/2 stick of butter

  • 2 Tbls of extra virgin olive oil

  • 1 bunch of long green onions, chopped

  • 2 cloves of garlic, chopped

  • 1 cup of Arborio rice

  • 1 cup of dry white wine

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1 cup of fresh grated parmesan cheese


  • In a small sauce pan bring the chicken broth to a simmer.

  • In a large pot sauté the onions and garlic in the butter and olive oil for 2 minutes.

  • Add the rice and stir until the rice is slightly brown. Not to much.

  • Add the cup of wine to deglaze the pan while stirring until all the liquid is absorbed.

  • Add the chicken broth one cup at a time until each cup is absorbed by the rice. Keep stirring during this time.

  • Repeat the above step until all the broth is gone. This should take around twenty minutes.

  • Turn off the burner and stir in the cheese.

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