Creamy Parmesan Risotto
Creamy Parmesan Risotto with almost NO stirring in under 30 minutes! Delicious, easy main dish or side with scallops, steaks and other seafood.
Servings: 4
Calories:
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1 cup Arborio rice
- 1 small onion finely chopped
- 2 cloves garlic grated
- 1 tablespoon fresh thyme finely chopped
- salt to taste
- 1/3 cup dry white wine Pinot Grigio or Sauvignon Blanc work well
- 3 1/2 cups chicken stock room temperature
- zest from half of one lemon
- 2 tablespoons lemon juice or more to taste
- 1/2 cup parmesan cheese grated
- 4 ounces brie cheese rind removed and cubed
- 2 tablespoons fresh parsley chopped (optional: more for garnish)
Instructions
- NOTE: it’s important to use a large pot, dutch oven or large skillet with so the rice can spread out and cook evenly. Cooking in a small saucepan with high sides may result in undercooked rice.
- Heat the olive oil and 2 tablespoons of butter to the skillet/pot over medium heat. Add the rice, grated garlic, onions and finely chopped thyme then season with a little bit of salt.
- Reduce heat to low then cook 1-2 minutes or until the rice is very lightly toasted and the onions tender.
- Pour in the wine and cook 2-3 minutes or until the wine has reduced and absorbed into the rice.
- Add 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.
- Once the rice is boiling, reduce to medium-low heat and simmer covered 10-12 minutes or until the rice is al dente.
- Add the remaining 1/2 cup of stock, lemon juice/zest and parmesan cheese stirring over low heat as it thickens (1-2 minutes) then fold in the cubed brie (rind removed), last tablespoon of butter and parsley.
- Stir gently until the cheese is melted (this just takes a few seconds) giving the dish a creamy texture. Taste and adjust salt as you like.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!