Parmesan Risotto

Parmesan Risotto


  • 8 cups chicken broth

  • 1/2 cup finely chopped onion

  • 1/4 cup J. Olive Co. Butter olive oil

  • 3 cups arborio rice

  • 2 garlic cloves, minced

  • 1 cup dry white wine or water

  • 1/2 cup shredded Parmesan cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 tablespoons minced fresh parsley


  1. In a large saucepan, heat broth and keep warm. In a Dutch oven, sauté onion in Butter olive oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

  2. Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Recipe and image courtesy of Taste of Home