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Recipes - parmesan risotto Recipe

Recipe Name

parmesan risotto

Submitted by Guest
Recipe Description east risotto
Quantity 6 Quantity Unit servings Servings  
Prep Time (minutes) 10 Cook Time (minutes) 45 Ready In (minutes) 55
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/2
cupArborio Rice, white, short-grain, raw, unenriched
4
cupchicken stock, low salted
8
ounceCheese, parmesan, grated
1
glass (3.5 fl oz)wine, dry white
3
tablespoonbutter
2
teaspoonsalt, kosher
3
cupAsparagus, chopped
Steps
Sequence Step
1Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. 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






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