Date-Night Risotto

Ingredients

• 1 cup Arborio rice
• 4 cup Warm vegetable broth
• 0.5 cup Dry white wine
• 1 Shallot, minced
• 2 tbsp Butter
• 0.5 cup Parmesan, grated
• 2 tbsp Fresh parsley

Directions

1. 1Sauté shallot in butter until soft.
2. 2Add rice, toast 1 min; pour in wine and reduce.
3. 3Add warm broth ½ cup at a time, stirring, until rice is creamy (20 min).
4. 4Stir in parmesan; top with parsley.

Nutrition facts

Per serving · 2 servings

Storage

Store in an airtight container in the fridge up to 3 days.