Creamy Parmesan Risotto

by Steph


Side dishes have always been kind of hard for me. I use to be the queen of the boxed rice dishes, until I looked at the sodium count on them.  I have one collecting dust in my cabinet and the sodium count for one serving is 1240mg. Holy Mackerel! If you are sodium sensitive like me, you just can’t eat these things.  I am not able to get my rings on for days after eating one of them, its just crazy!

I hesitated attempting making risotto for a while. Its kind of scared me, don’t tell anyone :-) But its really not bad, just a little time consuming. But if your standing in the kitchen cooking, why not, right?

Here are your ingredients

  • 1/2 cup arborio rice
  • 1/4 cup white wine or cooking wine
  • 2 cups chicken broth (or vegetable broth), warmed
  • 1 TBS light butter
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1/4 cup parsley
  • 1 garlic clove
  • 1/3 cup grated parmesan cheese
  • Salt and Pepper


First heat your broth.

Then in a medium skillet, melt the butter and olive oil.  Sautee the garlic and onions with salt and pepper for a few minutes until they soften


Then add the rice and stir continuously for about 5 minutes


Add your wine, and cook for a just a minute.  Then working with 1-2 ladles at a time, add your warmed broth


Continue stirring. Once most of the broth is absorbed…


Add more broth.  Continue adding broth 1-2 ladles at a time until the rice is cooked through and creamy


Once all the liquid is absorbed, add your parmesan cheese


At the end very mix in your chopped parsley, and serve immediately.


Don’t be scared, risotto is not that hard :-)

Hope you enjoy!

Nutritional Information

Makes 4 servings

5 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 166; FAT 4.5g; SAT. FAT 1.6g;  CHOLEST. 6.3g; CARB. 23.4; FIBER 1.4g; SUGAR 2.4g; PROTEIN 5.6g

(Calculated through, some data may not be accurate)


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