Cheese Risotto
This creamy cheese risotto is rich, comforting, and full of savory flavor. Perfectly cooked Arborio rice blended with Parmigiano Reggiano makes this a decadent dinner or side dish.
Ingredients
Main Ingredients
- 1½ cups Arborio rice
- 4½ to 5 cups warm low-sodium broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small shallot finely minced
- ½ cup dry white wine
- 1 cup Parmigiano Reggiano finely grated
- Salt to taste
- Freshly ground black pepper
Instructions
- Heat olive oil and butter in a pan over medium heat.
- Sauté the minced shallot until soft and translucent.
- Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.
- Pour in the white wine and stir until absorbed.
- Add broth one ladle at a time, stirring constantly until rice is creamy and tender.
- Stir in the grated cheese, season with salt and pepper, and serve hot.
Notes
Calories: 520 kcal
Protein: 30g
Fat: 25g
Carbohydrates: 35g
Fiber: 3g
Sugar: 4g