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Creamy Parmesan Risotto

Filed under Sides

by Jill Smith

Creamy Parmesan (No Wine) Risotto

Ingredients

  • 1 tbsp butter
  • 1/2 large onion, diced
  • 1 clove garlic, minced (or 1 tsp of jarlic)
  • 1 cup Arborio rice
  • 4 ½ cup chicken stock, divided (1/2 c separate)
  • 3 tsp lemon or lime juice
  • ½ cup water
  • salt, to taste
  • ground black pepper, to taste
  • ⅓ cup parmesan cheese, grated
  • 2 tbsp fresh parsley, finely chopped

Directions

  1. In a large skillet, melt butter over med high heat. Saute the onion and garlic until soft and translucent, about 4 minutes
  2. Add rice and mix well until it is fully coated with the butter
  3. Pour in 1/2 cup of chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, turn heat down to med low
  4. Add once cup of chicken stock and continuously stir until the liquid is absorbed, about 5 mins. Repeat, one cup at a time until the remaining stock is done
  5. Stir in 1/2 cup water and once it reaches your desired consistency, remove from heat
  6. Add in parmesan cheese and parsley (optional) and stir to combine. Add salt and pepper to taste and garnish with extra parsley if desired