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Recipe by
Parmesan risotto is a classic Italian dish, originating from the Emilia-Romagna region. Made with rice, grated Parmesan cheese, and a mix of seasonings, this creamy and tasty risotto is a real pleasure for the palate. Perfect as a main course or as a side dish, Parmesan risotto is ideal for a special lunch or dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Finely chop the onion and sauté it in a saucepan together with 50 g of butter
Step 2 of 5: When the onion is nicely golden, add the glass of white wine and let it evaporate
Step 3 of 5: At this point, start cooking the rice, gradually moistening it with the broth and stirring often
Step 4 of 5: At the end of cooking (about 15 minutes), salt and pepper, then finish the risotto with the remaining butter and grated Parmesan cheese
Step 5 of 5: Before serving, let it rest for 4-5 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
| Average values | Per serving234 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,549 kJ609 kcal | 1,091 kJ261 kcal |
| Fat | 28.27 g | 12.09 g |
| of which saturated fatty acids | 16.77 g | 7.18 g |
| Carbohydrates | 68.41 g | 29.27 g |
| of which sugars | 3.61 g | 1.54 g |
| Fibre | 1.15 g | 0.49 g |
| Protein | 15.04 g | 6.43 g |
| Salt | 0.42 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
