| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 445 | 12g | 5g | 70g |
| sugars | fibre | protein | salt |
| 3g | 2g | 19g | 1.8g |
There is a deep, abiding love that develops in the heart of a true foodie, the aficionado might say. A love that whispers gently in the wake of a beautifully whipped confection, or sings loudly over a sizzling skillet. In this case, the heartstring-tugger in question is the mouthwatering Parsley and Parmesan Risotto. Savoring these two simple ingredients in unison, within a texture that simply melts in your mouth, is an experience not to be missed.
A Dance of Flavors
Though my background is steeped in classic Montana ranch-style cooking and the richness of Native American fare, my culinary curiosity constantly draws me towards a myriad of flavors. The fusion in this recipe of subtle yet distinctive parsley with the creaminess of Parmesan delivers a delicious twist. It’s the kind of unexpected blend that invites you to explore new realms of taste wholeheartedly. An authentic Italian staple, such as risotto, becomes something unique when these elements are beautifully integrated.
A Recipe in Good Health
While completely tantalizing your palate, the Parsley and Parmesan Risotto also brings to your table a variety of health benefits. The generous scattering of parsley, besides its flavor-enhancing attributes, is packed with vitamins K, C, and A. It’s a wonderful liver-cleaning agent, boasting anti-inflammatory and antioxidant properties. Add to that the Parmesan, a significant source of protein and calcium, and you have a dish that’s big on flavor without compromising on health.
Looking to complement this dish? Teaming it with a protein like grilled chicken or a well-cooked steak will synergize well with its creamy texture. You might also want to try a seasoned Roast Chicken or a lean cut of Paprika Pork.
The Parsley and Parmesan Risotto invites you to delight in its creaminess, its tantalizing taste profile, and in the knowledge that you’re feeding your loved ones a dish that’s not just cooked from the heart, but is good for the heart. The labor of love that is risotto comes through in every creamy bite, making it a dish worth celebrating, every single time you make it.
What You’ll Need
- 6 cups Vegetable Stock
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Arborio Rice
- 1 cup White Wine
- 1 bunch Fresh Parsley, finely chopped
- 1 cup Parmesan Cheese, grated
- 2 tablespoons Unsalted Butter
- Salt and Pepper to taste
- Lemon Zest, for garnish
Method
Step One
In a saucepan, bring the vegetable stock to a simmer and keep it warm on low heat.
Step Two
Meanwhile, heat up the olive oil in a large pot over medium heat. Add the finely chopped onion, cooking until it has softened and is translucent. Then, add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
Step Three
Pour Arborio rice into the large pot and stir until it is well coated by the oil, onion, and garlic mixture. Stir the rice for about 2 minutes to lightly toast it, allowing it to take on a slightly transparent property.
Step Four
Deglaze your pot by adding the white wine, stirring and scraping the bottom of the pot to release any bits that have stuck to the bottom.
Step Five
Once the wine has mostly evaporated, add a ladleful of your hot vegetable stock. Keep stirring the rice until the liquid is completely absorbed. Continually adding stock, a ladle at a time, and stir frequently. Wait until the liquid is absorbed before adding more stock. This process will take about 18-20 minutes.
Step Six
After gradually addign your stock and continuously stirring, you will notice your rice is creamy and cooked, but still firm. Add salt and pepper to taste.
Step Seven
Remove the risotto from heat and stir in the freshly chopped parsley, unsalted butter, and grated parmesan cheese. Stir until ingredients are well-blended. The risotto should be creamy but not too loose.
Step Eight
Dish out your risotto into individual bowls, garnishing with a sprinkling of lemon zest. The risotto is now ready to serve. Enjoy your homemade parsley and parmesan risotto!
