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Parmesan and Shallot Risotto - Yummy!!

Course Rice
Cuisine American
Keyword parmesan, rice, shallot
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories 495 kcal


  • 2 cups rice 2 cups or Carnaroli rice
  • 5 cups sodium free chicken stock 5 cups sodium free chicken stock
  • 3 tbsps olive oil 3 tablespoons olive oil
  • 4 shallots 4 peeled and minced shallots
  • 2 tbsps unsalted butter 1 to 2 tablespoons unsalted butter
  • 3 tbsps parmesan cheese 3 tablespoons finely grated parmesan cheese


  1. Bring the stock to a simmer and keep warm over low heat.

  2. In a large pan, or risotto pan, heat the olive oil and add the shallots. Cook for 2 to 3 minutes until the shallots have softened but not browned. Stir in the rice and cook for a couple of minutes until the rice becomes translucent. Stir frequently.

  3. Add ladleful of hot stock to the rice stirring until almost all the liquid is absorbed before adding the next ladle full. When you have added most of the entire stock, stir in the butter and when all incorporated add the parmesan cheese and the chopped parsley.

  4. Add a splash of more stock to keep the rice moist and creamy. Season to taste. Serve hot and topped with a drizzle of olive oil.

Nutrition Facts
Parmesan and Shallot Risotto - Yummy!!
Amount Per Serving
Calories 495 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 65mg3%
Potassium 106mg3%
Carbohydrates 74g25%
Fiber 1g4%
Protein 7g14%
Vitamin A 205IU4%
Calcium 70mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.