Risotto without Parmesan Recipe

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/4 cup dry white wine
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Directions

1. In a medium-sized saucepan, heat the vegetable broth over medium heat until simmering.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic to the onion and sauté for another minute until fragrant.
4. Add the Arborio rice to the pan and stir to coat with the oil. Sauté the rice for about 2 minutes until lightly toasted.
5. Pour in the dry white wine and stir until absorbed by the rice.
6. Begin adding the simmering vegetable broth to the rice, about 1/2 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more.
7. Continue adding the broth to the rice and stirring for about 20-25 minutes, or until the rice is tender but still has a slight bite to it.
8. Remove the pan from heat and stir in the chopped parsley.
9. Season the risotto with salt and pepper to taste.
10. Serve hot with your choice of protein or vegetables.

Verdict

This risotto without Parmesan is a delicious option for those who are allergic to Parmesan cheese or simply don’t enjoy its taste. The dish is creamy, fragrant with garlic and onion, and has a subtle wine flavor. The addition of fresh parsley adds a refreshing touch.

Serving Suggestions

For a complete meal, serve the risotto with sautéed mushrooms, roasted asparagus, or grilled chicken. You can also garnish with some lemon zest and a drizzle of olive oil for extra flavor. Enjoy!