Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Ingredients
1 ½tablespoonsolive oil
1 ½tablespoonsbutter
1shallot, minced
1clovegarlic, minced
1cupArborio rice
½cupdry white wine
3cupshot vegetable stock
⅓cupfreshly grated Parmesan cheese
2tablespoonsminced fresh parsley
Directions
Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.
Nutrition Facts (per serving)
| 154 | Calories |
| 8g | Fat |
| 14g | Carbs |
| 3g | Protein |
