Gluten-Free JOC Soups and Stews Italian Risotto

Ingredients:

4 cups gluten-free chicken or vegetable broth
2 tablespoons butter
1 small onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine
1 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon olive oil

Instructions:

In a saucepan, heat the broth over medium heat and keep it at a simmer.
In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent.
Stir in the Arborio rice and cook for about 2 minutes, ensuring the grains are well-coated with the butter.
Pour in the white wine and cook until it is absorbed by the rice.
Begin adding the simmering broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. Cook until the rice is tender yet still firm to the bite, approximately 20 minutes.
Stir in the Parmesan cheese until it melts and the risotto becomes creamy. Season with salt and pepper.
In a small pan, heat the olive oil over medium heat. Add the chopped parsley and cook for about 1 minute, then remove from heat.
Serve the risotto hot, garnished with the parsley and an extra sprinkle of Parmesan if desired.
Enjoy your gluten-free Italian Risotto from JOC Soups and Stews!