- First, add the broth to a pot and bring to a slow boil. Turn heat to low and keep broth warm.
- Heat a large deep skillet or dutch oven over medium/high heat. Add olive oil.
- When the olive oil is fragrant, add onion to the pan and sprinkle with ⅛ teaspoon salt.
- Sauté the onion for 4-6 minutes or until translucent.
- Add garlic to the onion, mix, and sauté until the garlic is fragrant.
- Next, add the arborio rice to the pan and mix the rice with the onion until combined.
- Turn heat to medium and add ½ cup or broth to the rice and stir until the borth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Do not rush this! After you’ve used 3.5 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.
- Add the final ½ cup of broth to the rice and let it absorb about halfway and then add grated parmesan cheese and pepper to the rice. Stir until the cheese is melted.
- Remove from heat and sprinkle fresh herbs and parmesan cheese to the top of the risotto and serve.
Tips & Notes
- Broth – if you don’t have time to make parmesan broth, any kind of broth works.
Nutrition FactsServing Size: 1/4 Calories: 487 Sugar: 4 Fat: 24 Carbohydrates: 49 Fiber: 1 Protein: 19
Category: DinnerMethod: StovetopCuisine: ItalianDiet: Gluten Free
Keywords: parmesan risotto