Risotto alla Parmigiana

Risotto alla Parmigiana is a creamy and rich Italian rice dish that celebrates the deep flavors of Parmigiano-Reggiano cheese. This gluten-free delicacy is perfect for a comforting meal that highlights the simplicity and elegance of Italian cuisine.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Butter - 30 grams
• Parmigiano-Reggiano cheese - 50 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate large skillet, heat the olive oil and half of the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the Arborio rice to the skillet, stirring for about 2 minutes until the grains are well-coated and slightly translucent.
4. Pour in a ladleful of warm vegetable broth, stirring continuously until the liquid is mostly absorbed.
5. Continue adding the broth, one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and creamy, remove the skillet from heat. Stir in the remaining butter and grated Parmigiano-Reggiano cheese until melted and well combined.
7. Season with salt and black pepper to taste. Let the risotto sit for a minute before serving.
8. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains protein and calcium from Parmigiano-Reggiano cheese.

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