Parmesan Risotto

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Parmesan Risotto

Prep time


Cook time





  • 1 1/2 Cups Arborio Rice
  • 5 Cups Chicken Stock simmering, divided
  • 1 Cup Parmesan cheese
  • 1/2 Cup Dry White Wine
  • 3 Tablespoons Butter unsalted, diced
  • 2 Teaspoons kosher salt
  • 1 Teaspoon black pepper freshly ground
  • 1 Cup Peas frozen
  • Blue Diamond Almond Thins with a Hint of Sea Salt finely ground for garnish


  1. Preheat the oven to 350 degrees.
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
  3. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  4. Add the peas and stir until heated through.
Parmesan Risotto
Nutrition Facts
Parmesan Risotto
Amount Per Serving
Calories 232 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg 11%
Sodium 1516mg 63%
Potassium 142mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 10g 20%
Vitamin A 12%
Vitamin C 20%
Calcium 22%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.