Parmesan Risotto

This Parmesan risotto is a traditional dish from the Italian countryside.  It is one of my favorite comfort foods.  I typically order risotto in restaurants, when I see it prepared with mushrooms because my husband doesn’t like them, so it is a real treat for me!  This Parmesan Risotto is a rustic, hearty dish that can be served as a side or main dish.  It is a great alternative to pasta.  I love making risotto when time allows, as it monopolizes your attention.  You have to stand over it and make sure you stir it constantly.  There is no multi-tasking when I am making risotto!  All of the stirring gives the dish a creamy consistency and texture.  The amount of broth depends on how the risotto absorbs it.  You may use less than what is in the recipe.  Just stir and taste until you get your ideal creaminess and bite.

Parmesan Risotto

Risotto is extremely versatile.  You can change it up a bunch of different ways. Stir in vegetables like asparagus and sun-dried tomatoes, or mushrooms and olives.  I kept this Parmesan Risotto very simple with just one add in – the cheese.   Sauteeing the garlic and shallots at the beginning is an important step though to enhance the flavor of the risotto.  I like to serve this Parmesan Risotto as the main meal, topped with some marinated Gardein or Beyond Chicken, vegetables, and salad, but it would work equally well as a side dish.

Dairy-Free Creamy Parmesan Risotto
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1882 calories
323 g
33 g
42 g
44 g
11 g
1301 g
3595 g
0 g
0 g
28 g
Nutrition Facts
Serving Size
1301g
Amount Per Serving
Calories 1882
Calories from Fat 367
% Daily Value *
Total Fat 42g
64%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 33mg
11%
Sodium 3595mg
150%
Total Carbohydrates 323g
108%
Dietary Fiber 0g
2%
Sugars 0g
Protein 44g
Vitamin A
26%
Vitamin C
122%
Calcium
50%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups Arborio rice
  2. 3-4 cups Imagine No-Chicken Broth (or vegetable broth)
  3. 2 shallots, minced
  4. 1 clove of garlic, minced
  5. 2 tablespoons olive oil
  6. 6 tablespoons Go Veggie! grated Parmesan cheese
  7. 3 tablespoons Italian parsley, chopped (optional)
Instructions
  1. 1. Heat the olive oil in a skillet and add the shallot and garlic. Cook until translucent.
  2. 2. Stir in the rice and 1 cup of the broth.
  3. 3. Bring to a boil. Reduce heat to medium, stirring constantly until the liquid is absorbed.
  4. 4. Continue adding 1 cup of broth at a time, cooking and stirring until the liquid is completely absorbed before adding more. Total cooking time is about 30 minutes.
  5. 5. Once the broth has been cooked through, and the rice is soft and creamy, stir in the Parmesan cheese.
  6. 6. Garnish with the parsley, if desired.
beta
calories
1882
fat
42g
protein
44g
carbs
323g
more
VeegMama http://veegmama.com/
 Parmesan Risotto

What are your favorite risotto add-ins?