Risotto with Parmesan

Name: Risotto with Parmesan
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 1600 g water; 2 stock cubes (for 0.5 l each); 80 g Parmesan cheese; 60 g shallots; 20 g extra virgin olive oil; 80 g unsalted butter; 640 g risotto rice; 120 g dry white wine; 1 - 2 tsp fine sea salt

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Schwierigkeitsgrad medium

Arbeitszeit 30 Min

Gesamtzeit 40 Min

Portionen 8 portions

Zutaten

1600 g water
2 stock cubes (for 0.5 l each), meat or vegetable, crumbled
oder 2 heaped tsp stock paste, homemade, meat or vegetable
80 g Parmesan cheese, cut in pieces (2 cm)
60 g shallots, halved
20 g extra virgin olive oil
80 g unsalted butter, diced
640 g risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time
120 g dry white wine
1 - 2 tsp fine sea salt, to taste

Nährwerte: pro 1 portion
Kalorien: 1812 kJ / 433 kcal
Protein: 9 g
Kohlenhydrate: 63 g
Fett: 15 g
Gesättigte Fettsäuren: 8 g
Ballaststoff: 1.8 g
Natrium: 1006 mg