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Nutrition Facts
Serving Size 1 (632g) Recipe makes 3 servings
Calories 865
Calories from Fat 374		(43%)
Amount Per Serving		%DV
	Total Fat 41.7g	64%
	Saturated Fat 25.0g	125%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 2104mg		87%
Potassium 578mg		16%
Total Carbohydrate 88.6g		29%
	Dietary Fiber 3.6g	14%
	Sugars 3.7g
Protein 31.6g		63%
Vitamin A 1226mcg		24%
Vitamin B6 0.3mg		17%
Vitamin B12 1.4mcg		23%
Vitamin C 7mg		12%
Vitamin E 1mcg		3%
Calcium 508mg		50%
Iron 5mg		31%
detailed view... how is this calculated?

Kittencal's Creamy Parmesan Risotto Recipe #142232

I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.

by KITTENCAL

35 min | 5 min prep

SERVES 3 -4

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion, finely chopped
1-2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2-3 tablespoons finely chopped fresh parsley
salt and black pepper

Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
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).
Add in garlic and stir for about 2 minutes.
Increase heat slightly and add in the rice; stir for 1 minute.
Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
Add in another 1 cup broth, and stir until absorbed.
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).
Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
Season with salt and pepper.
Transfer to a bowl and sprinkle with chopped parsley.

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Kittencal's Creamy Parmesan Risotto Recipe #142232

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