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Classic Parmesan Risotto
Makes 4 Servings
*3 tablespoons butter
*1 medium onion, chopped
*1 cup Arborio rice
*1/2 cup dry white wine
*2 cups chicken broth
*1 cup (4 ounces) Sargento Artisan Blends Shredded Parmesan Cheese
*2 tablespoons chopped fresh chives or parsley
*Freshly ground black pepper
*Salt, optional
1Melt butter in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
2Add rice; cook and stir 1 minute. Stir in wine; cook until liquid is absorbed.
3Add 1/2 cup broth to rice mixture; stir until liquid is absorbed. Repeat 3 times. Cook 20 minutes or until rice is tender.
4Remove from heat; stir in cheese and top with chives. Serve with pepper. Add salt, if desired.
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