Parmesan Risotto


  • 1 cup arborio rice
  • 2 tsp. butter
  • 1 shallot, minced
  • 1/2 cup white wine (I used Pinot Grigio)
  • 4 cups fat free chicken stock
  • Salt and pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp. chopped parsley

Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots and sauté about 1 minute. Add rice, mixing well, until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed. Add another ladle and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add Parmesan cheese and parsley, mix well and serve.

by The Savvy Kitchen