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"Those who forget the pasta are condemned to reheat it."--Unknown

Easy Parmesan Risotto Recipe

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This recipe for Easy Parmesan Risotto is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups Arborio rice
5 cups chicken stock, divided
1 cup grated Parmesan-Reggiano cheese
1/2 cup dry white wine
3 tablespoons butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup asparagus, cut in one-inch pieces on the diagonal (optional)
Directions:
Directions:
Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the asparagus and stir until heated through. Serve hot.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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