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Wowza!! More leftover Arborio Rice in the cabinet.. I have just the perfect idea 💡

Garlicky Parmesan Risotto




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Ingredients

4 c. chicken broth

4 tbsp. butter, divided

1 tbsp. Olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 cup arborio rice

Kosher salt

1/4 cup dry white wine

2 tbsp. fresh lemon juice

1 cup freshly grated Parmesan cheese, plus more for serving

Freshly ground black pepper

2 tbsp. chopped parsley

Instructions

In saucepan heat the chicken broth and keep it warm.

In large skillet add butter and oil over medium heat.

Add the onions and cook until just tender.

Add the garlic and cook for about 1-2 minutes longer.

Add in the dry rice and toss to coat evenly.

Add the wine and stir until it is absorbed.

Add a ladle full of the chicken broth to rice, stirring until it absorbs. Repeat this until you have used almost all of the stock. It should take approx. 25 minutes. When you add the last ladle of broth, add the Parmesan cheese. Let it absorb until it is creamy and thick.

Add extra parmesan cheese, salt and pepper if desired.


Enjoy! 😉

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