No-Fuss Risotto With Parmesan And Herbs

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

5 cups low-sodium chicken broth
1-1⁄2 cups water
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
1 garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon lemon juice

Instructions

  1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
  2. Melt 2 tablespoons butter in Dutch oven over medium heat. Add onion and 3⁄4 teaspoon salt and cook, stirring frequently, until onion is softened, 5 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
  3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
  4. Add 3⁄4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand for 5 minutes. Stir in remaining 2 tablespoons butter, parsley, chives, and lemon juice. To loosen texture of risotto, add remaining broth mixture to taste. Season with salt and pepper to taste and serve immediately.

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