Parmesan Risotto Recipe You Can Do In 5 Easy Steps!

Today I have a guest to tell you her amazing recipe for Parmesan Risotto! I hope you enjoy!

Hi ghttp://lifeasabaltimoregirl.blogspot.com/uys! I’m Justine and I blog over at Charm City Ciemny’s. I’m 26 years old, married to my high school sweetheart, a mama to my fur-babies {a cat and 2 pit bulls}, and I’ve lived in Baltimore {aka Charm City} my whole life. Blogging is my hobby and I use it as a creative outlet to share recipes, restaurant reviews, and what goes on in my life. 
http://lifeasabaltimoregirl.blogspot.com/

risotto recipe Today I‘d like to share a recipe for parmesan risotto {my fave dinner these days}. Now I know what you’re thinking… “I’ve heard risotto can be complicated”… but I’m here to tell you that it’s really not! Promise! It’s a process which takes about a half hour but it is not complicated what-s0-ever. Just follow the steps I give you below and you’ll be A-okay! 
http://www.lifeasabaltimoregirl.blogspot.com

  
Here’s what you’ll need:

1. 3-4 cups of chicken broth
2. 4 tablespoons of butter
3. 1 medium onion chopped fine
4. 1 clove minced garlic
5. 1 1/2 cups risotto
6. 1 cup white wine
7. 1/2 cup shredded parmesan cheese
8. 3/4 cup heavy cream
9. Salt and pepper to taste
  
Here’s what you’ll do:
1. In medium saucepan, bring broth to simmer and keep warm over low heat
2. In a separate pan melt 2 tablespoons of butter over medium heat. Add onion & garlic and stir until onion is transparent {about 5 minutes}. Add risotto and stir until it is well coated with butter and starts to turn translucent {about 2 minutes}. Add white wine and simmer gently until all the liquid is absorbed {3 to 5 minutes}.
3. Ladle 1/2 cup of broth into the risotto mixture and simmer, stirring occasionally until broth is absorbed. Repeat, adding 1/2 cup of broth at a time until risotto is cooked through but still firm {20-25 minutes}.
4. Add remaining butter, salt, pepper, parmesan cheese to taste.
5. Serve, topping with more parmesan cheese if you’d like!!  

 As you can see the risotto was served with blackened chicken but in the past, we have done seared scallops. The great part about parmesan risotto is that you can really serve it with anything of your choosing!
 
Thank you so much to Bella for having me today! I hope you’ll stay in touch with me:
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By His Grace,
~Bella

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