Creamy Parsley Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bunch of fresh parsley, finely chopped 1 bunch of fresh parsley, finely chopped
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 65g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat.
2. 2.
   In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir well to coat the rice with the oil.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Begin adding the vegetable broth, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. 6.
   Continue this process until the rice is cooked al dente, which should take about 20-25 minutes.
7. 7.
   Stir in the chopped parsley and grated Parmesan cheese, and season with salt and pepper to taste.
8. 8.
   Cook for an additional 2-3 minutes until the parsley is wilted and the cheese is melted.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Drizzle with olive oil before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use a good quality vegetable broth for the best flavor.
• Add a splash of lemon juice for a refreshing twist.

Serving advice

Serve the creamy parsley risotto hot, garnished with a sprinkle of freshly chopped parsley and a drizzle of olive oil.

Presentation advice

Serve the risotto in individual bowls or on a large platter, allowing the vibrant green color of the parsley to shine through. Garnish with a sprig of parsley for an elegant touch.