I’m a huge fan of risotto, but I always thought it was too complicated and time-consuming to make at home. That’s why I was thrilled when I stumbled upon this easy risotto recipe with Parmesan and herbs. It sounded too good to be true, but I decided to give it a try anyway. And boy, am I glad I did!
This easy risotto recipe is a game-changer. It’s creamy, cheesy, and full of flavor, thanks to the fresh herbs, olive oil, and balsamic vinegar. It’s also surprisingly simple to make, as most of the cooking happens in the oven. No more standing over the stove and stirring for hours! All you need is a few basic ingredients and a large pot with a lid.
I followed the recipe exactly and it turned out perfectly. The rice was tender and moist, with just the right amount of bite. The cheese melted into the rice and created a heavenly sauce. The herbs added freshness and aroma, while the vinegar added a touch of sweetness and acidity. It was a symphony of flavors and textures in every bite.
I served this easy risotto recipe as a main course for my family and they loved it. They couldn’t believe how easy it was to make and how delicious it tasted. They asked for seconds and even thirds! It was a hit with everyone, even my picky kids.
This easy risotto recipe with Parmesan and herbs is now one of my favorite dishes to make. It’s perfect for any occasion, whether it’s a cozy weeknight dinner or a fancy dinner party. It’s also versatile and adaptable, as you can use different herbs or cheeses, or add some vegetables or meat for extra texture and flavor.
If you’re looking for a cozy and comforting meal that’s easy to make, look no further than this easy risotto recipe. It’s a keeper! Trust me, you won’t regret it!
Steps
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1
Done
10 min
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Preheat the oven and prepare the riceTo start, preheat the oven to 350°F. This will ensure that the rice cooks evenly and quickly in the oven. Next, measure out the rice and the chicken stock. You can use homemade or store-bought chicken stock, but make sure it’s unsalted or low-sodium, as you’ll be adding salt later. Place the rice and 4 cups of the chicken stock in a Dutch oven or a large ovenproof pot with a tight-fitting lid. This will allow the rice to absorb the liquid and become creamy without stirring. Cover the pot with the lid and place it in the oven. |
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2
Done
45 min
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Bake the riceBake the rice for 45 minutes, until most of the liquid is absorbed and the rice is al dente, which means it has a slight bite in the center. You don’t need to check on it or stir it during this time. Just let it do its magic in the oven. |
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3
Done
5 min
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Stir in the cheese, wine, butter, salt and pepperOnce the rice is cooked, take the pot out of the oven and place it on the stovetop. Be careful, as the pot will be very hot. You’ll need to add some more ingredients to finish the risotto and make it extra creamy and flavorful. First, add the remaining cup of chicken stock, which will loosen up the rice and make it easier to stir. Then, add the Parmesan cheese, which will melt into the rice and create a cheesy sauce. Next, add the white wine, which will add some acidity and depth to the dish. You can use any white wine that you like to drink, such as Pinot Grigio or Sauvignon Blanc. After that, add the butter, which will add richness and smoothness to the risotto. Finally, add the salt and pepper, which will season the dish and enhance its flavor. Stir everything together vigorously for 2 to 3 minutes, until the rice is thick and |
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4
Done
5 min
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Serve and enjoyYour oven-baked risotto is ready to serve! You can garnish it with some more Parmesan cheese if you like. It goes well with a green salad or some roasted vegetables on the side. Enjoy your meal! |
One Comment Hide Comments
This recipe is a culinary triumph. Well done!