Parmesan Risotto

For years I have been buying a boxed risotto (and even reviewed it here) and I have always wanted to try my hand at it. After reading multiple recipes I decided to wing it and the result was an absolute creamy delight. Yes it does take some time (approx 40-50 minutes) but is extremely simple to make and the result was well worth it. Next time I will add some roasted vegetables and maybe use a homemade seafood stock and serve with some fresh shrimp or scallops to make a full meal rather than a side dish.

Parmesan Risotto: Serves 4-6

1C Arborio Rice
4-5C Chicken Stock
1 Bay Leaf
1TB Olive Oil
1 Clove Garlic Minced
Salt & Pepper
1/3C Shredded Parmesan Cheese
1-2TB Fresh Flat Leaf Parsley Minced

Bring the Chicken Stock & bay leaf to a simmer in a small sauce pot. In a large saute pan over medium heat add Olive Oil & Garlic and allow the garlic to cook for 30-45 seconds. Add the Arborio Rice, salt and pepper and toast the rice stirring often while the stock is coming up to a simmer, be careful not to burn the rice. Once the stock is simmering add by the ladle full (approx 3/4C at a time) to the rice, reducing the heat in the saute pan so the liquid is lightly simmering. Stir often while the liquid is absorbing into the rice. Once the liquid has absorbed into the rice add another ladle full and repeat this process until the rice is nice and tender. For me it absorbed exactly 4C of stock, however my stove allows me to really reduce the heat, if your stove top is a quick cooker it will evaporate liquid quickly and you will probably use the full 5C. Once the final bit of liquid has been absorbed remove from the heat and stir in the Cheese & Parsley.

Serve and Enjoy!

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WW: 6 Points Plus / serving @ 4 servings
4 Points Plus / serving @ 6 servings