Parmesan Risotto

Parmesan Risotto

4.7 113 rating

Prep. 15 min

Total 30 min

4 portions

Ingredients

Parmesan cheese cubed (1 cm)
45 g
onion quartered
85 g
unsalted butter cold, cubed (1 cm), divided
45 g
garlic cloves
2
extra virgin olive oil
30 g
risotto rice (e.g. Carnaroli, Arborio) with 14-15 minutes cooking time (see Tip)
285 g
dry white wine (optional - If you don't want to use wine)
60 g
water
700 g
stock cube vegetable or beef
1
1 heaping tsp stock paste, vegetable or beef
salt to taste
½ - 1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 679 mg

Protein 9 g

Calories 1900 kJ / 454 kcal

Fat 19 g

Fibre 3 g

Saturated Fat 8 g

Carbohydrates 60 g

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