Risotto with Garlic and Parmesan
photo by Kim D.
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can low sodium chicken broth, plus water to equal 2-1/2 cups
- 3 tablespoons olive oil
- 1 1⁄4 cups arborio rice (8 ounces)
- 3 cloves garlic, large and minced
- 2 tablespoons parmesan cheese, freshly grated
- parsley, freshly chopped for garnish
directions
- Bring the broth to a boil over high heat.
- Cover; reduce to low and keep at a simmer.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rice and stir for about 1 minute to coat all grains.
- Add the garlic and cook an additional minute.
- Add about 1/2-cup of the simmering broth and stir well.
- Stir often until the liquid is absorbed.
- Add another 1/2-cup of the broth and repeat the process.
- It should take about 30 minutes until the last of the broth is absorbed.
- Regulate the heat if it appears that the liquid is absorbed too fast.
- When the rice is done, add the Parmesan cheese and stir well to combine.
- Garnish with the parsley.
- Serve immediately.
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Reviews
-
What a simple but flavorful way to make rice. The rice was creamy with a lovely garlic flavor and smelled wonderful. I think I might try to reduce the olive oil by 1 Tablespoon next time just to reduce the fat content of the finished product. I did find that I had to add water on several occasions, despite having reduced my stove temperature, in order for the rice to finish cooking. Thank you for posting your recipe!
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This risotto tasted pretty good, but wasn't as creamy as I expected. Unfortunately, my kids didn't like it at all and I thought this would be right up their alley. I used about a tablespoon and a half of butter instead of the olive oil and I ended up having to add more water a couple of times since it seemed to take longer to cook. And this was after reducing the heat quite a bit. But the instructions were well written and easy to follow.
Tweaks
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This risotto tasted pretty good, but wasn't as creamy as I expected. Unfortunately, my kids didn't like it at all and I thought this would be right up their alley. I used about a tablespoon and a half of butter instead of the olive oil and I ended up having to add more water a couple of times since it seemed to take longer to cook. And this was after reducing the heat quite a bit. But the instructions were well written and easy to follow.
RECIPE SUBMITTED BY
mutantstar
United States