Kittencal'S Creamy Parmesan Risotto

1. 1

   Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.

2. 2

   In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).

3. 3

   Add in garlic and stir for about 2 minutes.

4. 4

   Increase heat slightly and add in the rice; stir for 1 minute.

5. 5

   Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.

6. 6

   Add in another 1 cup broth, and stir until absorbed.

7. 7

   Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).

8. 8

   Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.

9. 9

   Season with salt and pepper.

10. 10

    Transfer to a bowl and sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.