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Parmesan Risotto

Parmesan Risotto

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 250kcal


  • 1 Tablespoon butter
  • 1 1/2 cups Arborio rice
  • 5 cups low-sodium chicken broth
  • 1 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder


  • Melt butter in a large skillet over medium-high heat. Add rice and stir to coat completely in butter and cook for 2 minutes, stirring continuously.
  • Slowly stir in chicken broth and bring to a boil then reduce heat to medium.
  • Cook for 15-20 minutes, stirring occasionally, until broth is absorbed.
  • Add parmesan, salt, pepper and onion powder and stir to combine. Serve immediately.


MFP: MFF Parmesan Risotto


Serving: 6.5ounces | Calories: 250kcal | Carbohydrates: 38.9g | Protein: 8.8g | Fat: 6.6g
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