Creamy Parmesan Risotto

Creamy Parmesan Risotto
  • Servings: 4-6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Tablespoons butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 cups Arborio rice
  • 5 1/2 cups hot chicken stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream, whipped to soft peak


1. In a large saucepan, gently sauté the onions in 3 Tablespoons butter until softened but not colored. Add garlic and cook 1 more minute.

2. Add the rice and continue to cook over moderate heat for another 2 min., stirring constantly. Add 1 cup of stock along with bay leaf, salt and white pepper. Cook over moderate to low heat, stirring periodically with a wooden spoon until the stock is absorbed.

3. Continue to add the stock in 1 cup increments, adding more when the previous cup of stock is almost completely absorbed by the rice. Stir frequently, but gently as not to break the grains of rice.

4. When the rice is al dente, remove from heat and fold in whipped cream. The result should be creamy and rich with chewy rice.
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